About 4 years ago, my sister made these yummy cookies. I’ve never been a fan of cookies, I’ve always been a cupcake kinda gal. Once I had her cookie, I was hooked. Now besides making the ready to bake cookies from Pillsbury or Tollhouse(how embarrassing) … these are my go to cookies that I make from scratch. I get requests to make these cookies for work or parties. They really do melt in your mouth and you can never just have one. You can find the recipe on the back of the Reese’s peanut butter chips, and if you bake a lot you should have most of the ingredients in your pantry already. I stocked up on the peanut butter chips for a rainy day which has come in handy many times.
The picture I took of the cookies does not do it justice
2 cupes all purpose flour
3/4 Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4cups (2 -1/2 sticks) butter or margarine, softened
2cups of sugar
2 teaspoons vanilla extract
1-2/3 (10-oz pkg.) REESES Peanut Butter Chips
1. Heat oven to 350 F
2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluff. Add Eggs and vanilla; beat well. Gradually add flour mixture. beating well. Stir in peanut butter chips.
3. 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 cookin.) Cool Slightly; remove from cookie sheet to wire rack. Cool Completely. About 4- 1/2 dozen cookies.