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.
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 Sandwitchs: 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.