Reese's Chewy Chocolate Cookies
Yield
4 1/2 dozenPrep
15 minCook
9 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
butter
or margarine, softened |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 10 | ounces |
peanut butter chips
reese's |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
butter
or margarine, softened |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 289 | ml/g |
peanut butter chips
reese's |
*
|
Directions
Heat oven to 350℉ (180℃).
Stir together flour, cocoa, baking soda and salt.
In large bowl, beat butter and sugar with electric mixer until light and 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.
