How To make Reeses Chewy Chocolate Cookies

Chewy Cookies / Reese’s peanut butter, chocolate chip cookie Recipe

Mini Reese's & Chocolate Chip Cookie recipe card link



Mini Reese's peanut butter cups and chocolate chip cookie written recipe
Ingredients

2 1/2 cups all-purpose flour
1 (5 ml) teaspoon baking soda
1 (15ml) tablespoon corn starch
½ (2.5 ml) teaspoon salt
2 (10ml) tsp vanilla extract
¾ ( about 200 ml) cup unsalted butter melted and cooled slightly
1 ( 237 ml) cup brown sugar, lightly packed
½ ( 118 ml) cup granulated sugar
1 egg room temperature
1 egg yolk room temperature
1/2 cups semi-sweet chocolate chips
1 cup of Reese's mini peanut butter cups ( which I cut most of them in 2)

and cut up 1/4 of a cup or so of mini Reese's in half for when they come out of the oven. while they are still warm tress gently 2 pieces to each cookie while still warm. This is a nice touch to have a couple of Reese's sticking out of the cookie

In a bowl whist together your dry ingredients ( flour, baking soda, salt and cornstarch) stir in your chocolate chips and mini Reese's.
In a separate bowl cream together all your other ingredient starting with your melted butter and both your sugars then add your vanilla and eggs and mix well.

add your dry to your wet and combine well until all is moistened and when you take a hand full and squeeze it it comes together easily. Refrigerate for 30-60 hour.

Preheat oven to 325℉ or 162℃

form large balls I do them around ( you will get a 12-14 large cookies out of this batch of cookie dough) but you can make many smaller ones ( but cook time may be less with smaller ones). Bake for about 12-13 minutes or so depending on size

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Amazingly Soft Reese’s Chocolate Chip Cookies. They Will Stay Soft and Moist for Days.

This recipe is for soft chewy cookies. These cookies will stay moist for days just like freshly baked. Store them in a airtight container.

Tips: make sure you watch the entire video for tips on how to get them to the right texture. It’s all about techniques, the consistency of the dough, and how it should be baked. This dough needs to be baked right away.

Ingredients

All purpose flour - 350 gr
Room temp butter - 2 sticks
Baking soda - 3 gr
Granulated sugar - 80 gr
Brown sugar - 200 gr
Salt - 5 gr
Eggs - 2 large
Vanilla extract - 5 ml
Chocolate chips - 200 gr
Reese’s - 150 gr

Preheat the oven before you start making the dough.
Bake at 350F x 9-11 minutes for small cookies, 10-12 minutes for large cookies. Every oven runs differently. Please make sure you pay attention to the last part of the video to see the consistency of the cookie right before removing it. If your cookies harden soon after baked, they were over baked.

Please comment below on how you like the recipe. Let me know if you have any questions. And please don’t forget to like and subscribe.

Thank you!!!

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How to make Reese's Chewy Chocolate Cookies

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Easy Delicious Peanut Butter Cookies

You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!

Full Recipe:

Let me know if there's a cookie recipe you'd like me to make!

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World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside

Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!

Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):

Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:

1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda

Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips

Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.

Cool and serve

00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting


***For non-Americans who cook in grams (Thank you to chut)

unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g

also for the oven: 170-180 degrees Celsius

edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!

si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!

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All Rights Reserved.

Chewy Chocolate Peanut Butter Cookies

Ingredients
2 1/4 cup All purpose flour
3/4 Cocoa powder
1 tsp Baking soda
1/2 tsp Salt
1 cup Butter, room temperature
1 cup Dark brown sugar
1/2 cup White sugar
2 Large eggs
1/3 cup Peanut butter
1 tsp Vanilla
1 1/2 cups Reese's Peanut butter chips

Refrigerate for 1 to 2 hours
Bake at 350°F for 12 to 14 minutes

Yield: 29 Cookies


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