Reeses Classic Peanut Butter And Milk Chocolate Chip Cookies Food

REESE'S CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

REESE'S ORIGINAL PEANUT BUTTER CHIP COOKIES

Steps:

• Cream butter (or shortening), sugars, and vanilla until light and fluffy.
• Add eggs and beat well.
• Combine flour and baking soda.
• Add to batter and mix well.
• Stir in chips.
• Place by teaspoon fulls onto ungreased cookie sheet.
• Bake 350°F for 10-12 minutes.

PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda and salt.
• Beat butter, sugar, brown sugar and vanilla until creamy.
• Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
• Stir in chips and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 9 to 11 minutes.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

REESE'S® CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
• CHOCOLATE COOKIE VARIATION: Add 1/3 cup HERSHEY'S Cocoa to flour mixture.

REESE'S PEANUT BUTTER AND MILK CHOCOLATE CHIP BLONDIES

Steps:

• Heat oven to 350°F Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
• Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
• Add flour and salt, beating just until blended.
• Stir in 1-1/2 cups chips; spread batter in prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.
• Cool completely; cut into bars.
• Place remaining 1/4 cup chips and shortening in small microwave-safe bowl.
• Microwave at HIGH (100%) 30 seconds; stir.
• If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
• Drizzle over bars.
• About 6 dozen bars.

REESE'S CHEWY CHOCOLATE COOKIES

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.

REESE'S PEANUT BUTTER CHIP BRITTLE!

Steps:

• Grease a 15 1/2 x 10 1/2x1-inch jellyroll pan (or 13x9, for thicker brittle).
• Sprinkle 1 cup of chips evenly on pan; set aside.
• Melt the butter in a 2 quare saucepan.
• Stir in the sugar, water, and corn syrup.
• Bring to boil.
• Cook on medium heat, constantly stirring until mixture reaches 300°F on candy thermometer (about 30 to 35 minutes).
• (Do not let thermometer bulb rest on bottom of pan).
• Remove pan from burner.
• Immediately spread mixture into greased pan.
• Add remaining 2/3 cup peanut butter chips.
• Let cool; remove the candy from pan.
• Break into pieces and store in cool dry place.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
• On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
• Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.