Double Peanut Butter and Milk Chocolate Chip Cookies
Pour a tall glass of milk and get ready to dunk. This cookie recipe is overflowing with HERSHEY’S Milk Chocolate Chips and rich REESE’S Peanut Butter Chips.
Ingredients
- 1/2 teaspoon vanilla extract
- 1 cup HERSHEY'S Milk Chocolate Chips
- 1 cup REESE'S Peanut Butter Chips
- 1 egg
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1/3 cup REESE'S Creamy Peanut Butter
- 1/2 cup butter or margarine (1 stick) , softened
Directions
- 1. Heat oven to 350°F.
- 2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
- 3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. Makes about 36 cookies.
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