Chewy chocolate cookies dotted with delicious peanut butter chips. These cookies work well as ice cream sandwiches and can also be made into bars.
INGREDIENTS (for 5 servings):
- 2 cups all-purpose flour
- 3/4 cup HERSHEY®'S Cocoa Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups butter, softened
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 2/3 cups REESE'S® Peanut Butter Chips
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 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. About 4-1/2 dozen 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.