Reese’s Chewy Chocolate Cookies
2 cups all-purpose flour- 3/4 cup Hershey’s cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 2/3 cups (10 ounce package) Reese’s peanut butter chips
Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt. 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 overbake; cookies will be soft. They will puff while baking and and flatten while cooking.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
PAN RECIPE: Spread batter in greased 15 1/2×10 1/2×1 inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars.