Here is the recipe and steps on how I made mine.
•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 softened
•2 cups sugar
•2 teaspoons vanilla extract
•1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
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.
|Me creaming the sugar, eggs, & butter|
Make sure to use real butter, not margarine.
stirring in the Reeses Peanut Butter chips
|putting dough on cookie sheet|
|Finished product !!|