Original NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsel Cookies

Original NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsel Cookies

In this recipe:

based on 126 reviews
This Looks YUMMY!
14
10 min.
prep
34 min.
total
60 cookies (5 dozen)

Just when you thought that these cookies couldn't be improved upon we added peanut butter & milk chocolate morsels. Combining these morsels with chopped nuts is a winning ticket! These Original NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsel Cookies are perfect for any occasion.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
  • 1 cup chopped nuts
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PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
GREASE
15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (5,200 feet):
INCREASE
flour to 2 1/2 cups. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in wax paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Delicious!

I saw these chips at the grocery and looked at the recipe and decided to give it a shot. I used chopped salted peanuts for the nuts and sprinkled just a bit of sea salt on top before I baked them. I love that sweet and salty combination. I bake many different types of cookies that are always a hit, but I have to say that I think I have had my best feedback yet with these cookies! Thanks!

- Kelly Sandy from Indianapolis

yum yum!

Oh my Gosh!! These cookies are delicious. I'm not a huge fan of peanut butter but the peanut butter flavor in these cookies is not too much. I know you're not supposed to eat raw cookie batter but even that was good. I will definitly make these again.

- Tisha Powell from MONTGOMERY, AL

Great for Classroom treat

This is a great recipe that makes 5 dozen! Almost every kid loves chocolate and peanut butter!

- Liz Kekauoha from HENDERSON, NV

GOOD ANYTIME OF THE YEAR!

THIS IS A ALL AROUND FAVORITE FOR EVERYONE AT MY HOUSE ANY TIME OF THE YEAR, AND SO EASY TO BAKE.

- JANICE RISTOW from LA VISTA, NE

Delish!

My husband loves peanut butter cookies so I gave these a try and everyone loved them! They're a new family favorite!

- Stacie Curtin from Macomb Twp, MI

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Nutrition Facts

Serving Size: 1/60 of Recipe

Servings Per Recipe: 60

  • Amount Per Serving
  • Calories: 84
  • Calories from Fat: 44
  • Total Fat: 4.8g (7% of DV)
  • Saturated Fat: 2.2g (11% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 96mg (4% of DV)
  • Carbohydrates: 9.5g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 6.6g
  • Protein: 1.1g
  • Vitamin A: 3% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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