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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.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 13  Minutes

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium90 mg4% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium90 mg4% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% 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.

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