2 1/4 cups all-purpose flour
3/4 cup of Hershey's Special Dark Cocoa powder
1 tsp baking soda
1 tsp salt
1 cup butter/margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 tsps vanilla extract
2 eggs
1 12 oz. bag Reese's peanut butter chips
1 12 oz. bag of Hershey's Special Dark chocolate chips
Whisk together flour, cocoa, baking soda and salt in medium bowl.
In a separate large bowl beat butter, sugar, brown sugar and vanilla until creamy.
Beat eggs into butter mixture.
Gradually beat flour mixture into butter mixture until well blended.
Stir in both bags of chips.
Freeze mixture for two hours.
Spoon out desired amount onto aluminum covered cookie sheet and back for 20 minutes at 375 degrees Fahrenheit.
NOTE: Reece's Peanut Butter chips can be replaced with white chocolate chips or any other chocolate chips.
3/4 cup of Hershey's Special Dark Cocoa powder
1 tsp baking soda
1 tsp salt
1 cup butter/margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 tsps vanilla extract
2 eggs
1 12 oz. bag Reese's peanut butter chips
1 12 oz. bag of Hershey's Special Dark chocolate chips
Whisk together flour, cocoa, baking soda and salt in medium bowl.
In a separate large bowl beat butter, sugar, brown sugar and vanilla until creamy.
Beat eggs into butter mixture.
Gradually beat flour mixture into butter mixture until well blended.
Stir in both bags of chips.
Freeze mixture for two hours.
Spoon out desired amount onto aluminum covered cookie sheet and back for 20 minutes at 375 degrees Fahrenheit.
NOTE: Reece's Peanut Butter chips can be replaced with white chocolate chips or any other chocolate chips.
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