How To make Reese's Chewy Chocolate Cookies
2 c All-purpose flour
3/4 c Hershey's Cocoa
1 ts Baking soda
1/2 ts Salt
1 1/4 c Butter or margarine
- softened 2 c Sugar
2 Eggs
2 ts Vanilla extract
10 oz Reese's Peanut Butter Chips
Heat oven to 350 degrees Fahrenheit. 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. About 4-1/2 dozen cookies.
Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookie. 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 degrees Fahrenheit, 7 to 8 minutes. Yield increases to about 6 dozen.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
How To make Reese's Chewy Chocolate Cookies's Videos
Peanut Butter Chocolate Chip Cookies
Easy Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies! They’re soft and chewy and everyone loves them.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
1/2 cup unsalted butter melted
1/2 cup creamy peanut butter
1/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 cups chocolate chips
INSTRUCTIONS
Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
Preheat oven to 350°F.
Press cookie dough balls flat with the tines of a fork.
Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
Store in an airtight container for up to 3 days or freeze for up to one month.
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REESE'S PIECES CHOCOLATE COOKIES RECIPE | Courteney's Kitchen
These Reese's Pieces chocolate cookies are the best of both worlds, chocolate and peanut butter. I love the combination of these 2 flavours along with a chewy and crunchy texture.
Ingredients:
- 3/4 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp vanilla
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp milk
- 1 cup Reese's Pieces
Directions:
1) Cream together butter, white sugar and brown sugar until light and fluffy.
2) Add in egg and vanilla until well mixed.
3) In a bowl, whisk together flour, cocoa powder, baking soda and salt.
4) Add in dry mixture to wet mixture.
5) Add milk until well combined.
6) Fold in Reese's Pieces.
7) Scoop dough out onto a baking sheet.
8) Bake at 350F for 7-9 minutes until the cookies don't look glossy.
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Reese's Chewy Chocolate Cookies
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Chocolate Cookies with Reese's Peanut Butter Chips
Try this recipe! The cookie is really delicious!
Soft on the inside and crispy on the outside
All photos & videos shot with Sony ZV1
#SonyZV1 #Chocolate #Cookies #Reese's
Reese’s Peanut Butter Chip cookie recipe - make peanut butter cookies from scratch!
These chewy and delicious easy Reese's peanut butter cookies are loaded with delicious Reese’s peanut butter chips, they truly are the best peanut butter cookies! Unlike most peanut butter cookies these cookies have a chewy texture, they are not hard or cakey like most peanut butter cookies! The combination of butter and peanut butter plus the addition of corn starch gives these peanut butter chip cookies the perfect soft peanut butter cookies texture. The addition of Reese's peanut butter chips makes these peanut butter chip cookies extra tasty!
Peanut Butter Chip Cookie Recipe:
Ingredients:
1 Cup all purpose flour
1/4 Teaspoon sea salt
1/2 Teaspoon baking soda
1/2 Tablespoon corn starch
1/2 Cup butter (melted and cooled)
1/2 Cup peanut butter
1/2 Cup packed brown sugar
1/3 C White granulated sugar
1 Large egg (Room temperature)
1 C Reese's peanut butter chips + 1/4 cup for the tops
Directions:
Preheat your oven to 350F/175C. Line 2 cookie sheets with parchment paper (optional). In a medium bowl combine flour, salt, baking soda and corn starch, Whisk until combined. In the bowl of a stand mixer, or in a large bowl if using a hand mixer combine butter, peanut butter and both sugars. Mix on medium low for around 2 minutes until it is well combined. Add in the egg and continue mixing until well incorporated. Add in the dry mixture and mix on low until the dough comes together. Add in 1 cup of the peanut butter chips and mix with a spatula. Use a 1.5 Tablespoon cookie scoop (or 2 spoons) to scoop out balls of cookie dough and place them on the prepared pans, ensuring that you leave room for spreading. Place the remaining peanut butter chips on top. Bake for 8 - 10 Minutes, or until the bottoms are just golden brown. Allow to cool on the pan for a few minutes before moving to a wire rack to finish cooling completely. This recipe makes 18 cookies and they will keep at room temperature for 3 days (but I promise they won't last that long). These can also be portioned into dough balls and frozen for up to 2 months. Just allow the dough to come to room temperature before baking!
If you have any questions let me know down below, I love hearing from you!
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How to make REESE'S Chewy Chocolate Cookies
I couldn't believe my eyes when I found Reese's peanut butter chips in the grocery store the other day - so many of my favourite foods from home were not available in Australia when I first moved here 12 years ago, but times are changing. I recently saw Reese's peanut butter cups in Woolies, and now -- peanut butter chips! So of course I had to grab some and start scouring for ideas to use them for. These cookies were a simple yet delicious idea. Now to get my husband to eat them all so they don't sit around tempting me! :)
This recipe is from Hersheys.com and it was really quick and easy to throw together. It said they made 54, but I actually got 72 out of them. I suppose it just depends on how big you make them. They were great, he said they were delicious by themselves, and he also tried using them to make ice cream sandwiches by layering some vanilla ice cream between two cookies. Yum!
Ingredients
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda / bicarb 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. Heat oven to 350°F / 180°C. Stir together flour, cocoa, baking soda and salt; set aside.
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. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 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. Visit and Like us on Facebook: