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 15-1/2×10-1/2×1-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.
Meal-
Yields
72 Servings
