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Home > Recipes > REESE'S Chewy Chocolate Cookies

REESE'S Chewy Chocolate Cookies Recipe

REESE’S Chewy Chocolate Cookies
  • Fun for Kids

  • Quick & Easy

  • Beginner

Find Similar Recipes:

Cookies x Fun for Kids x Quick & Easy x Beginner x REESE’S Peanut Butter Chips x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1 cookie
Servings per Recipe: 54

  Amount Per Serving %DV *
Calories 110 -
Calories from Fat 50 -
Total Fat 6g 9% DV
Saturated Fat 4g 20% DV
Trans Fat 0g -
Cholesterol 20mg 7% DV
Sodium 95mg 4% DV
Total Carbohydrates 12g 4% DV
Dietary Fiber 0g 0% DV
Sugars 8g -
Protein 2g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes about 54 cookies. Nutrition Information calculated for 54

Ingredients

  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  • 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa

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 overbake; 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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HERSHEY'S Kitchens Reviews

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  • 5 stars

    4/20/2013

    The cookies turned out great. These are the best cookies I've made so far, easy to make and delicious to eat.

  • 5 stars

    10/27/2012

    Made these for the first time for my husband about two years ago. Now I make them about three times a year. They don't last long in this house. Everyone loves them! Tip to non flat cookies is to use butter that isn't too soft. Take the butter out to soften about two hours before baking. Hope that helps.

  • 5 stars

    9/23/2012

    These are a MUST MAKE! they are so rich and delicious. I added some chocolate chips and they turned out great! My husband and son loved them. I would recommend baking them a minute longer than the recommended time...my were just a bit doughy in the center. Never the less still delicious and I will make them again!

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