With Thanksgiving this week, I wanted a good cookie that would be pretty easy to make but still be a family favorite. So I found the Toll House Morsels & More package that was just what I was looking for and made a batch that day. My store only had milk chocolate, caramel, and peanut halves, Morsels & More, but there are other mixtures that I will have to try at a later time.
I am always on the hunt for ingredients to adapt the excellent chocolate chip cookie to something unique. Well, leave it to Toll House to come up with new additives for my cookies.
Ingredients You Will Need
- 1 cup Butter unsalted
- ⅔ cup Light brown sugar
- ½ cup Sugar white
- 2 Eggs
- 1 teaspoon Vanilla bean paste
- 2-½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ⅛ teaspoon Ground cinnamon
- ¼ teaspoon Kosher Salt
- 1 cup Toll House Morsels & More
Steps For This Easy To Make Cookie
All righty time to make these cookies! Weigh or measure the sugars and set them aside. Do the same for the dry ingredients and run a whisk through to blend.
In a stand or hand-held mixer, cream the butter and sugars together for a couple of minutes.
I usually scrape down the sides before adding the vanilla bean paste and the eggs. One trick I have for the eggs is breaking an egg into a small bowl first to ensure I do not get any eggshells in my cookie batter.
After the eggs are incorporated, turn the mixer down to low and add the flour mixture until mixed into the wet batter.
Now you have a choice; you can add the whole package of the Morsels & More or save about ¼ cup to add a few on top of each cookie mound.
Chill the cookie dough for about half an hour. Then, using a medium cookie scoop, I added twelve scoops to a parchment-lined cookie sheet pan. Finally, I added a few of the Morsels & More pieces that I reserved to the tops of each cookie before I baked them.
Now bake them at 350° for 12-14 minutes or golden brown around the edges.
So yummy! Enjoy!
Storage
These cookies can be stored just like chocolate chip cookies. Either in a cookie jar or a plastic tub that has a lid. They will keep for a good week but in my house, they do not last more than 3 or 4 days.
Milk Chocolate Caramel and Peanut Cookies
Barbara HallIngredients
- 1 cup Butter unsalted room temperature
- ⅔ cup Light brown sugar 142g
- ½ cup Sugar white 99g
- 2 Eggs
- 1 teaspoon Vanilla bean paste
- 2-½ cups All-purpose flour 300g
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ⅛ teaspoon Ground cinnamon
- ¼ teaspoon Kosher Salt
- 1 cup Toll House Morsels & More chocolate caramel peanut reserve the rest for topping
Instructions
- Weigh or measure both sugars into a bowl and set it aside. Now weigh or measure the flour, baking soda, baking powder, salt, cinnamon, and run a whisk through the mixture to blend.
- Using a mixer, cream the butter and sugars till blended. Add the vanilla bean paste and one egg at a time until mixed. Next, scrape down the bowl, then using a low speed on your mixer, gradually add the flour mixture. Finally, add the Morsels & More pieces to the cookie dough.
- Preheat the oven to 350°. On a parchment-lined cookie sheet pan and using a medium cookie scooper, scoop 12 mounds onto the pan. Taking a few of the Morsels & More pieces, I add them to the tops of each mound, pressing down gently to secure. Bake for 12-14 minutes. Once out of the oven, move to a cooling rack.
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