Chocolate White Chocolate Macadamia nut cookies!

Ingredients:
2 1/4 cups all-purpose flour
2/3 cup NESTLE® TOLL HOUSE® Baking
Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened 3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL
HOUSE® Premier White Morsels
1/2 cup Macadamia nuts coarsely chopped

Directions:
1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels & Nuts. Drop by well-rounded teaspoon onto uncreased baking sheets.
3. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chinese Noodle Cookie!

1 cup butterscotch Morsels
1 cup Semi sweet morsels
1 cup chow mein noodles
1 cup salted peanuts

Melt chocolate & butterscotch morsels, mix in peanuts & chow mein noodles till coated. Drop onto cookie sheets & let cool (refrigerator for 20 minutes) Store in refrigerator.

Peanut Butter Cup Cookies!

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter 1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter
cups, unwrapped

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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