Reese's Chewy Chocolate Cookies

These cookies have been a favorite of mine since I was a teenager. (We won't bring up how long ago that was.) I whipped up a batch the other day to see if they would be as good as I remembered. Some chocolate cookies can turn out dry or chalky tasting, but these turned out super moist and disappeared in a hurry.

Reese's Chewy Chocolate Cookies

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. Heat oven to 350°F. 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 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°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.

Posted by: Sallie