Double Peanut Butter and Milk Chocolate Chip Cookies
Pour a tall glass of milk and get ready to dunk. This peanut butter and chocolate chip cookie recipe is the best, thanks to the mighty combination of 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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