Reese's Chewy Chocolate Cookies

• 2 cups all-purpose flour
• 3/4 cup Hershey's Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cups (2 and 1/2 sticks) butter, softened
• 2 cups sugar (I use 1 cup granulated, 1 cup light brown)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 and 2/3 cup (10-oz. package) Reese's peanut butter chips
  

Heat oven to 350°. Stir together flour, cocoa, baking soda and salt. 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. 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. The recipe says to cool completely, but I say eat them while they're warm! With milk!

Makes about 4-1/2 dozen cookies.

You can also make them in a pan. Spread batter in greased 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake at 350° for 20 minutes or until set. About 4 dozen bars.

*by Hershey's Kitchens

Peanut Butter Cookies

• 1/2 cup peanut butter
• 1/2 cup margarine or butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour

Place peanut butter and margarine in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 (medium speed) and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugar, brown sugar, egg, and vanilla. Turn to Speed 4 (slow-medium speed) and beat about 1 minute. Stop and scrape bowl.

Turn to Stir (slow) Speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. Turn to Speed 2 (slow speed) and mix about 30 seconds.

Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern.

Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.

Yield: 36 servings

*Taken from my Kitchen Aid Stand Mixer recipe book.