REESE'S Chewy Chocolate Cookies with Peanut Butter Chips

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

	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.