For the latest recipe swap round, I was introduced to Fried Ice and Donut Holes. Melissa has tons of great recipes and I had all the good intentions of cooking up one of her many vegetarian dishes for dinner… until I ran across this cookie recipe.
Now, it’s no secret that I’m a sucker for all things chocolate and peanut butter, but before this I’d never actually bought the Reese’s peanut butter chips. I had no idea what I was missing! They’re tasty little suckers, and these cookies are the perfect vessel for them. These flattened out a bit more than I was expecting, but the taste and the texture was still excellent.
So that veggie dish? Maybe next time.
Chewy Reese’s Cookies
(from Fried Ice and Donut Holes)
Makes about 4 dozen
2 c. flour
3/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
1 1/4 c. (2 1/2 sticks) butter, softened
2 c. sugar
2 t. Vanilla
1 2/3 c. Peanut Butter Chips (1 – 10 oz. bag)
Stir together flour, cocoa, baking soda, and salt. In another bowl, beat together butter and sugar until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in the peanut butter chips. Refrigerate for one hour.
Preheat oven to 350F degrees. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Bake 8-9 minutes (Do not over-bake; cookies will be soft and will buff out while baking, but flatten when cooling). Cool slightly; remove from cookie sheet to wire rack. Cool completely.