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The center of the cookie was soft, but the thinner edges had a pleasant snap. That said, the cookie didn't have a lot of chew. In terms of chocolate, these fell somewhere in the middle of the bunch.
Think beyond the tortilla chip—consider using this dip as a spread on a sandwich or burger, or as a sauce to jazz up steamed vegetables or baked potatoes. Or, if you insist, as a dip with your ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
"I try to chop up good semisweet chocolate bars rather than use chocolate chips," she says, "They melt so much better and stay nice and silky after the cookies cool." Think: puddle-like pockets of ...
These gluten-free peanut butter chocolate chip cookies are soft and chewy and, with only five simple ingredients, they can easily be whipped up by young chefs and enjoyed as an after-school treat.
For soft and chewy chocolate chip cookies, you need to use 2 sticks of butter. For a thin and crisp cookie, it's 2 1/2 sticks, and for a cakey cookie, it's 1 3/4 sticks. The second ingredient that ...
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related to: best crispy keto chocolate chip cookieswalmart.com has been visited by 1M+ users in the past month