These Reese’s Chewy Chocolate Cookies are a decadent dessert that combines the deep, rich flavor of Hershey’s cocoa with the creamy saltiness of peanut butter chips. The result is a soft, chewy texture that melts in your mouth, making them perfect for cookie exchanges, bake sales, or simply satisfying a late-night sweet tooth. Using simple pantry staples like butter, flour, and vanilla, this recipe delivers a homemade taste that rivals your favorite bakery. The cookies puff up in the oven but flatten as they cool, creating that perfect thin and chewy consistency everyone loves. Whether enjoyed warm with a glass of milk or frozen as ice cream sandwiches, these cookies are a crowd-pleaser that brings comfort and joy to any table.
Reese’S Chewy Chocolate Cookies
Description
These Reese's Chewy Chocolate Cookies are a decadent dessert that combines the deep, rich flavor of Hershey's cocoa with the creamy saltiness of peanut butter chips. The result is a soft, chewy texture that melts in your mouth, making them perfect for cookie exchanges, bake sales, or simply satisfying a late-night sweet tooth. Using simple pantry staples like butter, flour, and vanilla, this recipe delivers a homemade taste that rivals your favorite bakery. The cookies puff up in the oven but flatten as they cool, creating that perfect thin and chewy consistency everyone loves. Whether enjoyed warm with a glass of milk or frozen as ice cream sandwiches, these cookies are a crowd-pleaser that brings comfort and joy to any table.Ingredients
Directions
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Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
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In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until the mixture is light and fluffy.
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Add the eggs and vanilla extract to the butter mixture; beat well until fully combined.
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Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined. Do not overmix.
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Stir in the peanut butter chips using a wooden spoon or spatula until evenly distributed.
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Drop rounded teaspoons of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
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Bake for 8 to 9 minutes, or until the edges are set but the centers still look soft.
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Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 72
- Amount Per Serving
- Calories 1005.1kcal
- % Daily Value *
- Total Fat 59.2g92%
- Saturated Fat 19.9g100%
- Cholesterol 0.0mg0%
- Sodium 3218.1mg135%
- Total Carbohydrate 118.0g40%
- Dietary Fiber 18.1g73%
- Sugars 1.2g
- Protein 21.3g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overbake; the cookies will be soft when they come out of the oven but will firm up as they cool.
The cookies will puff up while baking and flatten out while cooling, which is normal.
For Ice Cream Sandwiches: Prepare the cookies as directed. Once completely cool, press a small scoop of vanilla ice cream between the flat sides of two cookies. Wrap individually in plastic wrap and freeze until ready to eat.
For Sheet Pan Bars: Spread the batter evenly into a greased 15.5 x 10.5 x 1-inch jelly-roll pan. Bake at 350 degrees Fahrenheit for 20 minutes or until set. Cool completely in the pan on a wire rack before cutting into bars. This yields about 4 dozen bars.
High Altitude Adjustments (3,500&# 226;ÂÂ6,500 ft): 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 of water along with the flour mixture. Bake at 350 degrees Fahrenheit for 7 to 8 minutes. Yield increases to about 6 dozen cookies.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
