Toll House Chocolate Chip Cookies with Peanut Butter Chips: Recipe & Calorie Count

The best thing about making cookies at home is I can control what goes in them -- and Reese's peanut butter chips are a wonderful addition!

Below is the classic Toll House Cookie recipe followed by the baking directions with my changes noted; at the bottom, below the cookie photo, is my calorie count breakdown based on the ingredients I use. 

Happy baking & tasting! 

Toll House Cookies Ingredients from Nestle.com:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar -- MY CHANGE: 1/2 cup
• 3/4 cup packed brown sugar -- MY CHANGE: 1/2 cup
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels -- MY CHANGE: 3/4 cup chocolate chips
• 1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour) -- MY CHANGE: 3/4 cup peanut butter chips (or butterscotch chips!)

Baking Directions from Nestle.com:

Step 1:

• Preheat oven to 375° F.

Step 2:

• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. -- MY CHANGE: Instead of dropping the dough, I roll the dough into a ball and then push down with my fingers to flatten before baking; this creates ridges in the cookies (see photo below).
• PLUS: I only use a fork to do all the mixing; no handheld mixers or stand mixers, which makes for easier clean-up. 

Step 3:

• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. -- MY CHANGE: Bake for 7 minutes, cool on baking sheet for 1 minute, then move to wire rack to cool; the cookies stay soft until completely devoured, usually in 3 to 4 weeks. 

Calorie Count & Breakdown:

I usually get 84 cookies in a batch, depending on how big I make the cookies; this equals 7 baking sheets with 12 cookies on a sheet.

Here is the calorie count I came up with based on the ingredients I use with 84 cookies in a batch:

Chocolate & Reese's Peanut Butter Chip Cookies:
4,690 calories/batch (84 cookies = 56 calories/cookie)

• ¾ cup Reese's peanut butter chips (80cal/srv = 1tbsp)
• ¾ cup = 12 tbsp; 80cal x 12srv = 960 calories

• ¾ cup chocolate chips = 96g (70cal/srv = 15g) 
• 96 divided by 15 = 6.4 srv; 6.4srv x 70cal = 448 calories

• ½ cup Stevia sugar = 0 calories

• ½ cup brown sugar (30cal/srv = 2 tsp)
• 24 tsp = ½ cup; 24 divided by 2 = 12
• 12srv x 30cal = 360 calories

• 2 eggs (70 cal/egg) = 140 calories

• 1 tsp Vanilla (12cal = 1 tsp online estimate)
• 12 calories

• 1 cup butter = 16tbsp (100 cal/srv = 1tbsp)
• 16srv x 100cal = 1600 calories

• 1 tsp baking soda = 0 calories

• 2 ¼ cup flour = 9 srv (130 cal/srv = ¼ cup)
• 130cal x 9srv = 1,170 calories

• 4,690 calories divided by 84 cookies in batch = 55.8 calories
• 56 calories/cookie rounded up 

NOTE: I live at low altitude, so this is not a high altitude recipe.