REESE'S Chewy Chocolate Pan Cookies
These easy peanut butter chocolate pan cookies have salty-sweet REESE’S Creamy Peanut Butter Chips with rich HERSHEY’S Cocoa. This quick recipe delivers more than a fantastic pan cookie. It brings a feeling of home that can be shared anytime, anywhere.
Ingredients
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup HERSHEY'S Cocoa
- 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
- 2 cups all-purpose flour
- 2 eggs
- 1-1/4 cups butter or margarine (2-1/2 sticks) , softened
- 1 teaspoon baking soda
- 2 cups sugar
Directions
- 1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
- 2. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. (Batter will be stiff.) Spread batter in prepared pan.
- 3. Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
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