REESE'S Chewy Chocolate Cookies Recipe

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Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened

• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa

Directions

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 overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

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.

Here is the link to the recipe:https://www.hersheys.com/recipes/recipe-details.aspx?id=5366