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Spring Break Slice-and-Bake Cookies Recipe


  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips


  • 1. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until creamy. Add eggs; beat well. Gradually add flour mixture, beating well; stir in chocolate chips and peanut butter chips. Cover; refrigerate dough until firm enough to handle.
  • 2. Divide dough in half; shape each half into 2-inch thick roll. Wrap tightly in plastic wrap; refrigerate 5 to 24 hours. Using a sharp knife and sawing motion, cut rolls into 1-inch thick slices; cut each slice into quarters.(*)
  • 3. Heat oven to 375°F. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
  • (*) NOTE: At this point, unbaked batter may be frozen. Place quarters on wax paper-lined tray; cover tightly and freeze. Heat oven to 375°F. Place frozen pieces on cookie sheet; bake 8 to 10 minutes or until lightly browned.

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