Tuesday, December 2, 2008

Reese's Chocolate Cookies

I was first exposed to these cookies by a friend who lived a few doors down from me last semester. His girlfriend would bake him a batch every time she went home and, naturally, the rest of the floor would sneak into his room at steal some. As a member of the floor, it was my responsibility to join in the stealing. His now ex-girlfriend, Cait, likes to make her cookies very thick and chunky, so she drops very large amounts of dough onto her cookie sheet for each cookie. After getting the recipe from her I tried making smaller cookies to see which I prefer. I often like a thin, crisp cookie but I actually think that I prefer these thicker, the way I originally tasted them.
I like these cookies because they share a similar flavor to more typical peanut butter cookies but are unique in that they are actually a chocolate cookie. One of my favorite flavor combinations, usually cookies sharing peanut butter and chocolate are done by having a peanut butter cookie with chocolate chips. This is just the opposite; a chocolate cookie with peanut butter chips. Rather than biting in and getting a piece of chocolate, you get a chunk of peanut butter, which I just love. I actually don't like peanut butter cookies because of their texture (they are often dry) but these avoid that issue since they are primarily a chocolate cookie. I strongly recommend this recipe, but would advise to cut it in half because this version makes about 50 cookies. Enjoy!

2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking 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

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside. 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. 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


philchoi said...

1 Vote for these babies

philchoi said...

1 vote for the reese's please