This is for Melissa's mom. :) I have always loved the recipe for Chocolate Peanut Butter Cookies on the back of the Reeses Peanut Butter chips bag. This year I decided to adapt it for the holidays.I omitted the peanut butter chips, frosted them with peppermint buttercream frosting, then sprinkled crushed candy canes on top. Yum!!
REESES CHEWY CHOCOLATE COOKIES
2 c. flour
¾ c. Hershey’s cocoa
1 tsp. baking soda
½ tsp. salt
1 ¼ c. (2 ½ sticks) butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract
1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt. 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.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 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 ½ dozen cookies.
PEPPERMINT BUTTERCREAM FROSTING (This my recipe for traditional buttercream frosting. Just substitute the vanilla extract for peppermint extract, and add one or two drops red food coloring if desired.)
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3 comments:
YUM!! Thanks! :)
I just loved those cookies at the "Forgotten Carols" thank you for putting the recipe on fo me.
Melissa's MOM
You are more than welcome!
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