Reeses Chewy Chocolate Cookies
Just the thought of Reeses Chewy Chocolate Cookies makes your mouth water doesn't it? Well, wait until you taste these. They are such a rich chewy chocolate cookie and the peanut butter chips makes them flavorful and delicious.
I made these Reese's Chewy Chocolate Cookies again recently for my family and I tried cooking them just a couple of minutes longer. They are still chewy, but if you like a little more crunch and toasty flavor to your cookie, adding a couple of minutes to the baking time does the trick.
I also added some pecan pieces to half of the batch and they gave the cookies a really good texture and flavor. Enjoy.
Ingredients:
1-1/4 c. butter or margarine, softened
¾ c. HERSHEY'S Cocoa
1 t. baking soda
2 c. sugar
½ t. salt
2 eggs
2 c. (12-oz. pkg.) Reese's Peanut Butter Chips
2 t. vanilla
2 c. unsifted flour
Baking Tip: Check the expiration date on your baking soda; it usually has a fairly long shelf-life. However, if your cookies aren't rising as they should, it may be the soda, and perhaps you should purchase a new box. You can also extend the shelf life by keeping it in the refrigerator.
Instructions for Reeses Chewy Chocolate Cookies:
Cream softened butter and sugar with a mixer until light and fluffy in large mixing bowl. Add eggs and vanilla, mix again for a few minutes until well blended. Combine flour, cocoa, baking soda and salt; blend into creamed mixture.
Stir in Reese's peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes for chewy cookies. (Do not over bake. Cookies will be soft. They will puff during baking, and flatten upon cooling.) If your cookies are not turning out like this, see baking tip above. Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes about 4-1/2 dozen.
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