REESE'S Chewy Chocolate Cookies with Peanut Butter Chips

REESE'S Chewy Chocolate Cookies

Cookies with a cocoa flair and the defining taste of REESE’S Creamy Peanut Butter!

Ingredients

	Amount Per Serving	% DV *
Calories	110
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	4 g	20% DV
Trans Fat	0 g
Cholesterol	20 mg	7% DV
Sodium	95 mg	4% DV
Total Carbohydrates	12 g	4% DV
Dietary Fiber	0.0 g	0% DV
Sugars	8 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

110

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

4 g

20% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

95 mg

4% DV

Total Carbohydrates

12 g

4% DV

Dietary Fiber

0.0 g

0% DV

Sugars

8 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

4% DV

	Amount Per Serving	% DV *
Calories	110
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	4 g	20% DV
Trans Fat	0 g
Cholesterol	20 mg	7% DV
Sodium	95 mg	4% DV
Total Carbohydrates	12 g	4% DV
Dietary Fiber	0.0 g	0% DV
Sugars	8 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

110

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

4 g

20% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

95 mg

4% DV

Total Carbohydrates

12 g

4% DV

Dietary Fiber

0.0 g

0% DV

Sugars

8 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

4% DV

3/4 cup HERSHEY'S Cocoa

1 teaspoon baking soda

1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)

1-1/4 cups butter or margarine (2-1/2 sticks) , softened

2 eggs

2 cups sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

Directions

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

HIGH ALTITUDE DIRECTIONS:

-- Increase flour to 2 cups plus 2 tablespoons.

-- Decrease baking soda to 3/4 teaspoon.

-- Decrease sugar to 1-2/3 cups.

-- Add 2 teaspoons water with flour mixture.

-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.