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REESE'S Chewy Chocolate Cookies

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

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium95 mg4% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium95 mg4% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% 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.

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