How To make Reese's Chewy Chocolate Pan Cookies

Reese’s Chocolate Peanut Butter Chip Cookies

Reese's Chocolate Peanut Butter Chip Cookies

Get ready for your new favorite cookie! The ultimate indulgence with these Reese's Chocolate Peanut Butter Chip Cookies! Loaded with chunks of chocolate and peanut butter chips, each bite is a heavenly explosion of rich flavors. The recipe is quick and easy to follow, making it a perfect treat for peanut butter lovers. Your taste buds will thank you for trying out these delicious cookies!

Get the printable recipe here:


Ingredients:
1 Cup All-Purpose Flour
6 Tablespoons Cocoa Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2/3 Cup Butter, softened
1 Cup Sugar
1 Egg, beaten
1 Teaspoon Vanilla Extract
1 Bag Reese's Peanut Butter Chips
1/3 Cup Chocolate Chips

Step By Step Instructions for Chocolate Peanut Butter Chip Cookies

[1] In a large bowl, combine flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.

[2] In the bowl of a stand mixer or a mixing bowl and hand mixer, cream together the butter and sugar until light and fluffy.

[3] Mix in the egg and vanilla extract until well combined.

[4] Slowly add in the dry ingredients, mixing until just incorporated.

[5] Fold in the Reese's peanut butter chips and chocolate chips.

[6] Scoop out the cookies onto parchment-lined baking sheets and bake at 350°F for 8-9 minutes.

[7] Let the warm cookies cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

BAKING SCIENCE ????‍????????how does different temperatures of butter effect your cookies?

How to make REESE'S Chewy Chocolate Cookies

I couldn't believe my eyes when I found Reese's peanut butter chips in the grocery store the other day - so many of my favourite foods from home were not available in Australia when I first moved here 12 years ago, but times are changing. I recently saw Reese's peanut butter cups in Woolies, and now -- peanut butter chips! So of course I had to grab some and start scouring for ideas to use them for. These cookies were a simple yet delicious idea. Now to get my husband to eat them all so they don't sit around tempting me! :)

This recipe is from Hersheys.com and it was really quick and easy to throw together. It said they made 54, but I actually got 72 out of them. I suppose it just depends on how big you make them. They were great, he said they were delicious by themselves, and he also tried using them to make ice cream sandwiches by layering some vanilla ice cream between two cookies. Yum!

Ingredients
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda / bicarb soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions
1. Heat oven to 350°F / 180°C. 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 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 54 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.

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. Visit and Like us on Facebook:

REESE'S PEANUT BUTTER CUPS | SOFT & GOOEY COOKIES

RECIPE BELOW
What's up folks! I've been obsessed with baking Cookies, since I saw my Aunt Vanessa making them from scratch as a kid. Now I get tons of ideas for different flavors and textures. These Reese's Cookies are Soft, Gooey and full of Peanut Butter & Chocolate flavor! Follow along with me.. they'll be ready before you know it!

WET INGREDIENTS:
Unsalted Butter- 1 Stick
Granulated Sugar- 3.5 oz
Light Brown Sugar- 3.5 oz
Creamy Peanut Butter- 5 oz
Molasses- 1 tsp
Pure Vanilla Extract- 1/2 tsp
Large Egg- 1

DRY INGREDIENTS:
A.P. Flour- 6 oz
Baking Soda- 1/2 tsp
Sea Salt- 3/4 tsp
Semi Sweet Chocolate Chips- 5 oz
Reese's PB Cups (Snack Size)- 6

FOOD SCALE:

DELI CONTAINERS:

SHEET PAN:

PARCHMENT PAPER:

PORTION SCOOP SET:

OFFSET SPATULA:

CHOCOLATE CHUNKS:

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Reese's Pieces Cookies

An easy cookie recipe - Reese's Pieces Cookies are like chocolate chip cookies filled with Reese's Pieces candy! These are SO good and really easy to make with my classic recipe.

PRINTABLE RECIPE:

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RECIPE:
INGREDIENTS
1/2 cup (113g) unsalted butter, melted
1/3 cup (66 g) granulated sugar
1/2 cup (104g) light brown sugar, packed
1 large egg
1 teaspoon (5ml) vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (186g) all-purpose flour
1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle
INSTRUCTIONS
Note: This dough requires chilling.
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.

CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.

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