This recipe is from the back of the Reese’s Peanut Butter Chip Bag. I’m putting it here for safe keeping and as a reminder to myself to make these with Hershey’s Dark cocoa powder. They are good with natural cocoa powder, but people seem to like the dark chocolate version best.
Peanut Butter Chip Chocolate Cookies
1 cup unsalted butter, softened
1 1/2 cups sugar
1 1/2 to 2 teaspoons vanilla (I use 1 1/2)
2 cups unsifted all purpose flour (270 to 280 grams), use more for thicker cookies
2/3 cup Hershey’s unsweetened cocoa powder, Natural or Dark
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 bag) Reese’s Peanut Butter Flavored Chips
(optional add-in) 1 cup of Reese’s Premier Baking Bits
Cream butter, sugar, eggs and vanilla until light and fluffy.
Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips.
Drop by teaspoonfuls (or use tablespoons) onto ungreased cookie sheet, or chill until firm enough to handle and shape small amounts of dough into 1 inch balls.
Place on ungreased cookie sheet. Bake at 350 degrees f for 8-10 minutes.
Cool 1 minute before removing from cookie sheet onto wire rack. About 5 dozen.