How To make Reese's Chewy Chocolate Pan Cookies
1 1/4 c Butter or margarine,
-softened (2 1/2 sticks) 2 c Sugar
2 Eggs
2 t Vanilla extract
2 c All-purpose flour
3/4 c HERSHEY'S cocoa
1 t Baking soda
1/2 t Salt
1 2/3 c REESE'S peanut butter chips
Heat oven to 350'F. Grease 15.5x10.5x1" jelly-roll pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. Spread batter into prepared pan. Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. Makes about 4 dozen bars.
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Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
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Chewy Chocolate Peanut Butter Chip Cookies (Brownie Cookies)
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Make these cookies, grab a glass of milk and cuddle up with a good book. That's exactly what I'm about to do as soon as I finish this video description and I'm so looking forward to it. I looooove these chewy chocolate peanut butter chip cookies! (I know, I love ALL cookies)
These chocolate cookies are soft, chocolatey and chewy and simple. Peanut butter chips adds just the perfect amount of peanut butter yumminess.
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Reese's Peanut Butter Cup Cookies
We've all had a peanut butter cookie, So why not a Reese's Peanut Butter Cup Cookie? And on top of that, I didn't make one Peanut Butter Jellytime reference. In the description, not the video; doesn't count.
36 pack box Reese'
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Reese's Chocolate Peanut Butter Cookies
If you love the combination of chocolate and peanut butter, You are going to LOVE this cookie! Its nice and chewy with a rich taste, and then you get bits of Peanut Butter cups in every bite!
These stay fresh in a sealed container up to 5 days and you can also freeze the dough or the cookies up to 6 months!
I know Your Family and Friends are going to just love these!
Ingredients:
2 sticks salted and softened butter
1 cup granulated sugar (plus 1/2 cup for rolling)
1 1/4 cup light or dark brown sugar
2 large eggs
1 1/2 t vanilla
1 cup creamy Peanut Butter such as JIF
2/3 cup good quality cocoa powder ( I like to use dutch processed)
2 1/4 cup all purpose flour
1 t baking soda
1 t baking powder
6 Reese's Peanut Butter Cups..chopped
2 Reeses Peanut Butter cups..chopped for garnish on top of cookies
Bake at 350 8-9 minutes or just till set. DO not overbake
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: