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

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	5 g	25% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	90 mg	4% DV
Total Carbohydrates	14 g	5% DV
Dietary Fiber	1.0 g	4% DV
Sugars	10 g
Protein	3 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

90 mg

4% DV

Total Carbohydrates

14 g

5% DV

Dietary Fiber

1.0 g

4% DV

Sugars

10 g

Protein

3 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	5 g	25% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	90 mg	4% DV
Total Carbohydrates	14 g	5% DV
Dietary Fiber	1.0 g	4% DV
Sugars	10 g
Protein	3 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

90 mg

4% DV

Total Carbohydrates

14 g

5% DV

Dietary Fiber

1.0 g

4% DV

Sugars

10 g

Protein

3 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

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.