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.

  • 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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