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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 55 |
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Hershy's chewy Reeses cups make this a favorite amoung all ages. A must try!! Ingredients:
* 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-oz. pkg.) reese's peanut butter chips |
Directions:
1. 1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. 2. 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.
3. 3. 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.
4. 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.
5. 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.
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