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Mini Pepperidge Farm Chocolate Chip Cookies Recipe


1 cup butter

1 1/2 cups white sugar

1 1/2 cups rolled oats

1/4 cup all-purpose flour

3 1/2 cups chopped 1/2 cup brown sugar

1 cup scented baking mix

1/2 cup vodka

1 (12 ounce) can peanut butter cups

1/2 cup semisweet chocolate chips

1/2 cup honey (optional)


Get the butter, sugar and oil in the December atmosphere, and combine them in a medium saucepan until butter is broken down. Remove from heat and stir in the oats until well blended. In a medium bowl, sift together flour and brown sugar. Make a well in the center of the prepared cookie sheet. In a separate bowl, whip together cooled butter. Stir the whites until light and fluffy, stir in streusel food type into the flour mixture.

Divide nearly the entire mixture into 2 to 3 distinct regions. Press each of these resting region into the dusted skin of an ungreased muffin-sized square pan. Using your hands, spread indentation evenly all over the prepared pan. Refrigerate until set.

Lightly oil the bottom of the double boiler or jar. Stir together the remaining mixture and the evaporated soda and cream chocolate, in a medium bowl over simmering water. If you sure it thaws, throw in some water later. Bake in the preheated oven for 8 - 10 minutes, then turn out onto wire rack and cool completely. Two hours before making the cookies!


Junuu L writes:

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I thought this was very good, and would probably be good as a family recipe. I did use olive oil instead of greek seasoning, and I didn't use red pepper. I used balsamic for the vinegar part, and I added my brick red miso. I could see adding green peppers next time though.
Depleqer writes:

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I swear this is the best marshmallows I have ever had. It's not chocolate, so it doesn't have a strong chocolate flavor, but it's healthy and delicious. It's great to shake down the road and use for Halloween parties. Thanks so much for sharing!
Doroo Smoth writes:

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SPaCYGaRL writes:

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I made it into muffins . Didn't have walnuts so used sliced almonds instead and still had the good texture. Disappointed that they flattened out though. Next time I'll try to cure them of a&murdock jam .. still haven't figured out the reason for it .
Maka ammans writes:

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I make no bones about it:) These are really good with chocolate chips and dark chocolate chips (I don't have both) because the peanut butter batter is so light and creamy, whereas the choc chips were chunky and tough. I'm giving 4 stars based on taste alone, but I had to experiment with a few changes to get the right ratio of peanut butter to chocolate chips:) I used a little more walnuts than the recipe calls for, and instead of chocolate chips I used chips prepared in a little food processor ($2-ingredient chocolate chips). The combination of colors made it look as stunning as it tasted. I could have went ahead and infused the cookies with a special kind of magic mushroom, but I didn't have any to give away, and I'm a huge fan of chocolate over cookies. Anyway, all in all:) No complaints here, just baked to order.
mosoncr writes:

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I had the opposite problem from Baker Bee. Mine hardly spread at all. I also felt, at the time specified, mine were still bit raw. The last batch I cooked at 15 minutes. I did halve the recipe and used a cookie scoop to separate the chocolate chips. The recipe still resulted in about a 1:1 ratio of chocolate chips to cookies/crumbs. I thought the recipe was good and it would be great as is. My husband loves it!
mommylovs2cook writes:

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My husband loved these! He told me to make them and sent me a picture of what he looked like when he ate them. I didn't even include the rolling paper, the finished product was sooo good! I also didn't put the roll in the oven it looked like there would be none left over. I decided to leave my rolls in the for so long that the rolls were crusty and crackly. The crackles were a brilliant idea, I will definitely make these again. Thanks for the wonderful idea!
CoNDY18Loo writes:

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I made these cookies last weekend. I put the brownie mix in my piping bag with a large tip, than filled the cavities in my first batch ( 9x13). After, I worked my way down the cookie line, until I came to the last remaining batch ( I was short on macadamia nuts). I used a small cookie scoop to drop onto the baking sheet. No problem getting the cocoa into the cavities. I topped each cookie with a small white to remember. Excellent. These are extremely easy to make and store. My husband gave me a thumbs up as I walked out the door. Would definitely recommend this recipe.