Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c All-purpose flour
3/4 c Hershey's Cocoa
1 ts Baking soda
1/2 ts Salt
1 1/4 c Butter or margarine
- softened
2 c Sugar
2 Eggs
2 ts Vanilla extract
10 oz Reese's Peanut Butter Chips

Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa,
baking soda and salt. In large bowl, beat butter and sugar with
electric mixer until light and fluffy. Add eggs and vanilla; beat
well. Gradually add flour mixture, beating well. Stir in peanut
butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 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 4-1/2
dozen cookies.

Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll
pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. About 4 dozen bars.

Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool.
Press small scoop of vanilla ice cream between flat sides of cookie.
Wrap and freeze.

High Altitude Directions

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 water
with flour mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes.
Yield increases to about 6 dozen.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias

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