All the peanut butter chocolate bliss you can imagine made into an unbelievable cookie! Get your mixing bowl ready and stir together REESSE’S peanut butter chips and HERSHEY’S cocoa for your new go-to cookie recipe. Eat these chewy chocolate peanut butter chip cookies straight out of the cookie tin or add a scoop of ice cream to the center of two cookies for an ice cream sandwich. Bake REESE’S chew cookies for a special event or whenever you need a sweet dessert. You can’t go wrong with peanut butter and chocolate, right?
Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
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.
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.
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.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.