Hershey's Double Chocolate and Peanut Butter Chip Cookies

Submitted by Chef #1475986

"Chocolate cookies with chocolate and peanut butter chips. A satisfying treat that is not too rich. Serving size based on roughly 2 cookies per serving."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 36-42 cookies
• Serves: 18-20

ingredients

• 1 cup butter, softened
• 2 teaspoons vanilla
• 2⁄3 cup cocoa
• 1⁄4 teaspoon salt
• 1⁄2 cup nuts, chopped and an optional ingredient
• 1 1⁄2 cups sugar
• 2 eggs
• 2 cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 1 cup chocolate chips, can use 2 cups instead of PB chips
• 1 cup peanut butter chips

directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
3. Stir together flour, cocoa, baking soda and salt.
4. Add to butter mixture. Mix well until you have a smooth chocolate batter.
5. Stir in chips and nuts, if applicable.
6. Drop rounded tablespoonfuls on an ungreased cookie sheet.
7. Bake 8-10 minutes or just until set.
8. Cool slightly after removing from oven.
9. Remove cookies from cookie sheet to a wire cookie rack.
10. Cool completely.

Reviews

[Terri Newell]

If I could award more than 5 stars, I would...they are SO GOOD! I made the dough Monday night, and baked tonight...makes the job easier, I find. And the dough was quite soft when prepared, so the overnight refrigeration helped. The cookies are best when still slightly warm, but even when cooled completely, they are awesome. Fudgy and peanut-buttery. I got 44 cookies, each about 2" diameter. Baked for 9 minutes...still slightly soft, but they firm up on the cooling racks. Don't overbake or they'll be crispy.