I’ll just say upfront that I’ve been in super chocolate-and-peanut-butter craving mode lately. Hence, when the time came to write a food post this week, I whipped out my Hershey’s cookbook and tried to think of something yummy to share with y’all.
It didn’t take long to find it. These cookies are amazing. Keep in mind you could totally GO NUTS and mix it up in the chip department: chocolate and peanut butter chips, white chocolate chips, butterscotch chips”¦ the possibilities are endless. OH HEY and they mention in the book that you could also feel free to put a scoop of vanilla ice cream between two of these little guys and have yourself a nice little ice cream sammich. So feel free to really explore the studio space on this one.
And of course there’s no need to stick with the brand names, I’m just typing this as-is from the Hershey’s cookbook .
Reese’s Chewy Chocolate Cookies
1 ¼ cups (2 ½ sticks) butter, softened
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup Hershey’s cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups (1 10-ounce package) Reese’s peanut butter chips
Heat oven to 350°F. In a large bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat well. In a separate bowl, stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in peanut butter chips. Drop down by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Cookies will be soft; they will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack.