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
DARK CHOCOLATE REESE'S PIECES COOKIES
My favorite candy growing up, and maybe still today, is Reese's Pieces. Since I no longer go trick-or-treating, I decided to get my candy fix from dark chocolate cookies studded with the peanut butter filled candy pieces. I use special dark cocoa powder (a Dutch-processed cocoa) for intense chocolate flavor, and brown sugar to ensure the perfect chewy cookie.
Provided by Megan Mitchell
Categories dessert
Time 1h45m
Yield 48 to 50 cookies
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk the warm butter and chopped chocolate together in a medium bowl until smooth. Set aside.
- Whisk the flour, cocoa powder, baking soda, baking powder and salt together in another medium bowl.
- Combine the brown sugar, granulated sugar and butter-chocolate mixture in a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, 1 to 2 minutes. (It will look like it's separating but will come together once you add the eggs.) Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Continue beating until the mixture is combined and creamy, 1 to 2 minutes. Slowly add in the flour mixture on low speed and mix until you no longer see any flour bits, about 1 minute. Stir in the 1 1/2 cups Reese's Pieces by hand.
- Using a 1 1/2-tablespoon ice cream scoop, scoop the batter onto the prepared baking sheet, leaving 2 inches between cookies; the baking sheet should hold about 8 cookies. Dot each cookie with 2 to 3 of the remaining Reese's Pieces. Bake on the middle rack until puffed and set in the middle, about 10 minutes. Let cool slightly on the baking sheet before transferring the cookies to a cooling rack to cool completely. Repeat with the remaining dough.
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