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REESE'S Chewy Chocolate Cookies with Peanut Butter Chips


2 hours
Skill Level
54 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.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
8 minutes
Cool Time
1 hour


  • 3/4 cup
    HERSHEY'S Cocoa
  • 1 tsp
    baking soda
  • 1 2/3 cups
    (10-oz. pkg.)
  • 1 1/4 cups
    butter or margarine (2-1/2 sticks) , softened
  • 2
  • 2 cups
  • 2 tsps
    vanilla extract
  • 2 cups
    all-purpose flour
  • 1/2 tsp


Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Mixer Mixer
Cookie Sheet Cookie Sheet
Wire Rack Wire Rack

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.

Additional questions?