Details
Time
1 hour 30 minutesSkill Level
BeginnerYields
36 cookiesThe world’s favorite flavor combination is now in cookie form with REESE’S creamy peanut butter and REESE’S peanut butter chips mixed with HERSHEY’S milk chocolate chips. This ultimate peanut butter chocolate chip cookie recipe is a perfect back-to-school treat or your go-to sweet for birthday celebrations and holiday parties. Bite into these golden-brown cookies full of creamy peanut butter and chunks of milk
chocolate and peanut butter chips. All you need now is a cold glass of milk for dunking or to drink after eating these decadent Hershey cookies.
Ingredients & Directions
Prep Time
Bake Time
12 minutesCool Time
30 minutesIngredients
1/2 cup
butter or margarine (1 stick), softened
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Step-By-Step Directions
2
Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
3
Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.
Additional questions?
Recipe Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11-ounce) package or 1 2/3 cups NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1 cup chopped nuts
Cooking Directions:
- Preheat oven to 375°F (190°C).
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 5 dozen cookies.
Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
Slice and Bake Cookie Variation: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. *Refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For High Altitude Baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Recipe is the property of Nestlé® and Meals.com, used with permission.