REESE'S Chewy Chocolate Cookies

REESE'S Chewy Chocolate Cookies

REESE'S Chewy Chocolate Cookies Ingredients 2 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1-1/4 cups (2-1/2 sticks) butter or margarine, softened 2 cups sugar 2 eggs 2 teaspoons vanilla extract

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    Default REESE'S Chewy Chocolate Cookies

    REESE'S Chewy Chocolate Cookies
    Ingredients
    2 cups all-purpose flour
    3/4 cup HERSHEY'S Cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
    1-1/4 cups (2-1/2 sticks) butter or margarine, softened
    2 cups sugar
    2 eggs
    2 teaspoons vanilla extract
    1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
    Directions
    1. Heat oven to 350F. 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. About 4-1/2 dozen cookies.

    PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350F 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 350F, 7 to 8 minutes. Yield increases to about 6 dozen.

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