Reese's® Chewy Chocolate Cookie

Reese's® Chewy Chocolate Cookie

"Chewy chocolate cookies dotted with delicious peanut butter chips. These cookies work well as ice cream sandwiches and can also be made into bars."
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Ingredients

servings 132 cals
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Original recipe yields 54 servings

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Nutrition

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.
  4. 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. High Altitude Directions: -- Increase flour to 2 cups plus 2 tablespoons. -- Decrease baking soda to 3/4 teaspoon. -- Decrease sugar to 1-2/3 cups. -- Add 2 teaspoons water with flour mixture. -- Bake at 350 F, 7 to 8 minutes. Yield increases to about 6 dozen.

Reviews

29
  1. 35 Ratings

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Most helpful positive review

I have been using this recipe for years, and they're the best! I recently looked for it on this site so that I could scale it down enough to fit in a quart jar for gifts. This is now my base c...

Most helpful critical review

Good as ice cream sandwiches, otherwise too rich. I also had to bake mine for an extra two minutes or we ended up with batter on our teeth, even after cooling. Probably won't make again. Too ...

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I have been using this recipe for years, and they're the best! I recently looked for it on this site so that I could scale it down enough to fit in a quart jar for gifts. This is now my base c...

These were yummy. Funny, my husband & daughter asked if they were the "cat poop cookies" that I pranked on Halloween (which were horrible, but funny). I had to assure them that these were the ...

The cookies were a hit with my friends. They turned out a little flat, but delicious.

These are great! My mom made these all the time while I was growing up. I used half whole wheat pastry flour, and they were sooooo good! I also was 2 tablespoons short on butter but they stil...

These are incredible. My co-workers couldn't keep their hands off of them... gone within a day, and normally 2 batches of cookies last at least a week. Quick and simple to whip together and the...

These just came out of the oven (at 10 am) and we are eating them for breakfast!!! They are soft, yet not falling apart, and SO TASTY!! I buy the Betty Crocker chocolate cookie w/PB chips pouch ...

These were absolutely wonderful! They were so soft, they were falling apart. I took them to work and they didn't last long. Delicious!

Not bad. Just be sure to pay attention to the "drop by rounded TEASPOONS" part. Made mine alittle too big and they didn't cook all the way through or flatten out. I'm guessing that's why other...

Good as ice cream sandwiches, otherwise too rich. I also had to bake mine for an extra two minutes or we ended up with batter on our teeth, even after cooling. Probably won't make again. Too ...

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