Reese's Fudge Cookie
Yield
3 dozenPrep
15 minCook
10 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
soft |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 6 | ounces |
peanut butter cups
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
soft |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 173.4 | ml/g |
peanut butter cups
|
* |
Directions
Preheat oven to 350℉ (180℃).
Cream together butter and sugar. Add eggs and vanilla, and blend well.
Combine flour, cocoa, baking soda and salt, blend into creamed mixture.
Stir in chips, drop by teaspoonsful onto ungreased cookie sheet.
Bake for 8 to 9 minutes, then remove to rack.
