REESE'S Chewy Chocolate Cookies
These chocolate peanut butter cookies have HERSHEY’S Cocoa flair and REESE’S Creamy Peanut Butter Chips. This quick and easy recipe delivers more than a fantastic cookie. It brings with it a feeling of home that can be shared anytime, anywhere.
Ingredients
- 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.
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