- October 13, 2008 at 8:13 pm #264565
REESE’S Chewy Chocolate Cookies
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 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
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. About 4-1/2 dozen cookies.
pan recipe: spread batter in greased 15-1/2×10-1/2×1-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.
- You must be logged in to reply to this topic.