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Add a photoServings: 12
Ingredients
- 2 c. All-purpose flour
- 3/4 c. Hershey's Cocoa
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 1/4 c. Butter or possibly margarine softened
- 2 c. Sugar
- 2 x Large eggs
- 2 tsp Vanilla extract
- 10 ounce Reese's Peanut Butter Chips
Directions
- Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer till light and fluffy. Add in Large eggs and vanilla; beat well. Gradually add in flour mix, beating well. Stir in peanut butter chips. Drop by rounded tsp. onto ungreased cookie sheet. Bake 8 to 9 min. (Don't overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cold slightly; remove from cookie sheet to wire rack. Cold completely. About 4-1/2 dozen cookies.
- Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan.
- Bake at 350 degrees Fahrenheit 20 min or possibly till set. Cold completely in pan on wire rack; cut into bars. About 4 dozen bars.
- Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cold.
- Press small scoop of vanilla ice cream between flat sides of cookie. Wrap and freeze.
- High Altitude Directions
- Increase flour to 2 c. plus 2 Tbsp.. Decrease baking soda to 3/4 tsp.. Decrease sugar to 1-2/3 c.. Add in 2 tsp. water with flour mix. Bake at 350 degrees Fahrenheit, 7 to 8 min.
- Yield increases toabout 6 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 408 | |
| Calories from Fat 182 | 45% |
| Total Fat 20.7g | 26% |
| Saturated Fat 12.44g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 350mg | 15% |
| Potassium 41mg | 1% |
| Total Carbs 52.39g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 33.53g | 22% |
| Protein 4.39g | 7% |
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