PEANUT BUTTER CHOCOLATE CHIP COOKIES BETTY CROCKER RECIPES

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ULTIMATE CHOCOLATE CHIP COOKIES RECIPE - BETTYCROCKE…



Ultimate Chocolate Chip Cookies Recipe - BettyCrocke… image

We named this recipe “Ultimate Chocolate Chip Cookies,” because it’s got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe that’s been top-rated by hundreds of satisfied home cooks.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Yield 48

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 120 , CarbohydrateContent 16 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 85 mg, SugarContent 10 g, TransFatContent 0 g

RAINBOW CAKE ROLL RECIPE - TABLESPOON.COM



Rainbow Cake Roll Recipe - Tablespoon.com image

A bright and colorful rainbow cake roll filled with a whipped rainbow chip frosting filling.

Provided by Hungry Happenings

Total Time 2 hours 30 minutes

Prep Time 50 minutes

Yield 16

Number Of Ingredients 10

6 eggs
1 Betty Crocker™ Super Moist™ White Cake mix
1/4 cup sour cream
1/4 cup water
1/4 cup vegetable oil
1/2 teaspoon each red, orange, yellow, green, blue and purple Betty Crocker™ gel food color
1/2 cup powdered sugar
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
1 1/2 cups frozen whipped topping, thawed
2 packages (2.2 oz each) Betty Crocker™ Candy Shop decors rainbow chips, if desired

Steps:

  • Heat oven to 350°F. Line two 15x10x1-inch pans with cooking parchment paper.
  • In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
  • Divide batter into 6 small bowls, about 3/4 cup batter per bowl. Add red, orange, yellow, green, blue and purple gel food colors, one to each bowl; mix. Pour each colored batter into a decorating bag or resealable food-storage plastic bag, and cut one corner off each bag. For better control with cake batter, be sure to cut small opening on end of each resealable bag.
  • Starting with purple batter, carefully squeeze a thin diagonal line of colored batter onto each pan; repeating with blue, green, yellow, orange and red to make a rainbow-striped pattern. Continue until all batter has been used and pans are equally filled. It's ok to leave small spaces in between colors, as batter will fill in during baking.
  • Bake 8 to 10 minutes or until top springs back when touched. Meanwhile, sprinkle powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Allow cakes to cool 30 minutes.
  • In medium bowl, mix frosting and whipped topping. Mix in Betty Crocker™ Candy Shop decors rainbow chips, if desired.
  • Carefully unroll cakes; spread half of the filling over each cake. Roll cakes up into logs; refrigerate at least 1 hour before serving.
  • Cut into slices to serve. Store covered in refrigerator.

Nutrition Facts : Calories 320 , CarbohydrateContent 48 g, CholesterolContent 70 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 33 g, TransFatContent 0 g

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