Chocolate Peanut Butter Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
* 2 cups all-purpose flour * 3/4 cup HERSHEY'S Cocoa * 1 teaspoon baking soda * 1/2 teaspoon salt * 1-1/4 cups (2-1/2 sticks) butter or margarine, softened * 2 cups sugar * 2 eggs * 2 teaspoons vanilla extract * 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter ChipsInstead of using 2 cups of sugar, I used one cup of sugar and 1 cup of splenda.
# 1 Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
# 2 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. Drop by rounded teaspoons onto ungreased cookie sheet.
# 3 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.
Serving Size: Makes about 4 dozen cookes=48 servings
Number of Servings: 48
Recipe submitted by SparkPeople user PANAMA_2686.
# 2 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. Drop by rounded teaspoons onto ungreased cookie sheet.
# 3 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.
Serving Size: Makes about 4 dozen cookes=48 servings
Number of Servings: 48
Recipe submitted by SparkPeople user PANAMA_2686.
Nutritional Info Amount Per Serving
- Calories: 95.9
- Total Fat: 4.0 g
- Cholesterol: 7.7 mg
- Sodium: 106.6 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
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