Christmas time is the time for cookies, this one
Rylie favorite.
REESE’S CHEWY CHOCOLATE COOKIES
2
CUPS ALL-PURPOSE FLOUR
¾
CUP (HERSHEY’S) COCOA
1
TEASPOON BAKING SODA ½ TEASPOON SALT
1 &
¼ CUPS (2 ½ STICKS) BUTTER SOFTENED
2
CUPS SUGAR
2
EGGS
2
TEASPOONS VANILLA EXTRACT
1
2/3 CUPS (10-OZ. PKG) REESE’S PEANUT BUTTER CHIPS
PREHEAT
OVEN TO 350 DEGREES F.
PREPARATION
1.
STIR TOGETHER FLOUR, COCOA, BAKING SODA AND
SALT
2.
BEAT BUTTER AND SURGAR IN LARGE BOWL WITH
MIXERUNTIL FLUFFY.
3.
ADD EGGS AND VANILLA; BEAT WELL
4.
GRADUALLY ADD FLOUR MIXTURE, BEATING WEEL,
STIR IN PEANUT BUTTER CHIPS
5.
DROP BY ROUNDED TEASPOONS ONTO YNGREASED
COOKIE SHEET
6.
BAKE
8 TO 9 MINUTES. (DO NOT OVER BAKE; COOKIES WILL BE
SOFT. THEY WILL PUFF WHILE BAKING AND FLATTEN WHILE
COOLING). COOL SLIGHTLY; REMOVE FROM COOKIE SHEET TO
WIRE RACK , COOL COMPLETELY
MAKES ABOUT 4 ½ DOZEN COOKIES