Chocolate Reeses Cookies Food
REESE'S CHEWY CHOCOLATE COOKIES
This is one of my favorite cookies. I believe the recipe is on the back of the Reese's Peanut butter chips bag. I love them and make them every Christmas.
Provided by Old widow
Categories Drop Cookies
Time 29m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. In small bowl,stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Gradually add flour mixture, beat well. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8-9 minutes.
Nutrition Facts : Calories 133.1, Fat 6.9, SaturatedFat 3.9, Cholesterol 21.5, Sodium 102.1, Carbohydrate 15.8, Fiber 0.7, Sugar 10.7, Protein 2.2
REESE'S CHEWY CHOCOLATE COOKIES
Make and share this Reese's Chewy Chocolate Cookies recipe from Food.com.
Provided by ElizabethKnicely
Categories Drop Cookies
Time 40m
Yield 54 cookies, 54 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in a 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. 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 butter in greased 15-1/2 x 10-1/2 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.
Nutrition Facts : Calories 118.2, Fat 6.1, SaturatedFat 3.4, Cholesterol 18.2, Sodium 98.1, Carbohydrate 14.1, Fiber 0.6, Sugar 9.4, Protein 1.9
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- Unwrap the Reese’s cups and place in the freezer while you make the cookie dough. This will help them to hold their shape and not dissolve into the cookies!
- In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In a separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate. Do not over mix.
- Use a 2 ounce cookie scoop to scoop out balls of cookie dough. Flatten the ball out in your palm and place a whole Reese’s cup in the center. Fold the cookie dough up around the Reese’s to completely cover it, rolling it back into a round ball. Refrigerate the cookie dough balls for at least a half hour, or overnight if desired.
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