Chocolate Cookies with Reese's Peanut Butter Chips

If you're a chocolate and peanut butter lover and you've never had chocolate cookies with the Reese's chips, now is your chance. Hershey's has peanut butter chips sold in the baking aisle at the grocery store. These cookies are a basic cookie recipe that any beginning baker can do. I was once that beginner and these are one of the first cookies I baked as a teenager. I love the aroma of the Hershey's Cocoa when stirred into the batter. The final result is a cookie that's a little crispy on the edges, and really soft and chewy on the inside. The peanut butter chips melt a little when baking and no one can resist one of these cookies right out of the oven. But eat two, because like my dad always said, have a couple of cookies right away when they're the freshest and most enjoyable. My son was my hand model for these shots and he did a great job. And yes, he got his share of fresh cookies, too.  

Reese's Chewy Chocolate Cookies
This classic cookie recipe can be found here and is from


3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
1-1/4 cups butter or margarine (2-1/2 sticks) , softened
2 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt


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. Makes about 54 cookies.


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