Reese's Original Peanut Butter Chip Cookies
photo by jheun
- Ready In:
- 3⁄4 cup butter or 1 cup shortening
- 1 cup sugar
- 1⁄2 cup light brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups unsifted flour
- 1 teaspoon baking soda
- reese's peanut butter chips (amount of your preference)
- Cream butter (or shortening), sugars, and vanilla until light and fluffy.
- Add eggs and beat well.
- Combine flour and baking soda.
- Add to batter and mix well.
- Stir in chips.
- Place by teaspoon fulls onto ungreased cookie sheet.
- Bake 350°F for 10-12 minutes.
Questions & Replies
Quick question...is this a high altitude recipe? I'm asking because 1st batch 2/3's of dough came out flat. When I added 1/4 C more flour to the remaining 1/3 batch. They still flat just not as flat. I used butter as instructed. Here's a pic of the 2 batches, side by side. The batch on right is 1st, on left is 2nd
First off I would like to start by saying, I do not bake! I printed this recipe off a few days ago and decided to try it out this afternoon. These cookies are perfect with the recipe as stated. No changes are needed. It's a great spin on the traditional peanut butter cookie. If you like a softer cookie, bake to a lighter brown color. They are so delicious!
I had to use shortening like it suggested, because I ran out of butter the night before, but I followed the recipe otherwise. It was easy to make and the clean-up was minimal. I did 10 minutes at first but 12 is much better. I must say they were so soft and delicious!! I instantly saved the recipe after the first cookie. A must if you love peanut butter cookies!!
This recipe is phenomenal. I didnt add salt, although I wondered if it was missing. It's not, because the Reeses PB Chips are plenty savory enough. Also, I ran out of regular white flour and had to use 3/4 a cup of coconut flour and it turned out great anyway! About half way through baking I smashed them down because they still looked like ball cookies. They ended up a little ugly, but they are delicious!
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