POPULAR
REESE'S Chewy Chocolate Cookies with Peanut Butter Chips
Details
- Timing
- Timing
- Total:
- Bake:
- 8 Min.
- Prep:
- 20 Min.
- Skill Level:
- Beginner
- Yields:
- 54 cookies
All the peanut butter and chocolate bliss you can imagine baked into one cookie! Get your mixing bowl ready because these REESE’S Chewy Chocolate Cookies with Peanut Butter Chips are going to be your new favorite recipe. REESE'S chocolate peanut butter chip cookies are perfectly snackable one by one, or add a scoop of ice cream between two for a delicious ice cream sandwich. Save this REESE’S chocolate peanut butter chip cookies recipe for a special event or whenever you need a sweet treat. Wanting more chocolate and peanut butter in your future? These Marbled Peanut Butter Brownies have those same great flavors with a fun, new twist!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 8 minutes
- Cool Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cup
-
1 tspbaking soda
-
1 2/3 cupsREESE'S Peanut Butter Chips (10 oz pkg.)
-
1 1/4 cupsbutter or margarine (2-1/2 sticks), softened
-
2eggs
-
2 cupssugar
-
2 tspsvanilla extract
-
2 cupsall-purpose flour
-
1/2 tspsalt
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
Mixing Bowl
Mixer
Cookie Sheet
Wire Rack
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 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.
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Nutrition FactsServings Per Container 54 servingsServing size 1 cookie (24g)Amount per servingCalories110% Daily Value*Total Fat 6g 8%Saturated Fat 4g 20%Trans Fat 0gCholesterol 20mg 7%Sodium 95mg 4%Total Carbohydrates 12g 4%Dietary Fiber 0g 0%Total Sugars 8gIncludes 5g Added Sugar 10%Protein 2gVitamin D 0 0%Calcium 2mg 0%Iron 1mg 6%Potassium 7mg 0%
*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.
