We made these as part of the Christmas treat boxes we gave out this year, and they are pretty tasty… my only recommendation is to take them out a wee bit sooner – if they get overbaked at all they get pretty crispy.  The recipe was on the back of the peanut butter chips, but I found it over at Hersheys.com and brought it here for your baking pleasure.

We made a few other changes too, which may have affected the crisp-ness as well.  First, we mixed regular cocoa powder with the special dark cocoa powder.  Made for a good dark chocolate cookie!  We also made them a wee bit larger than the recipe called for, as my husband likes “man-sized” cookies.  I made the balls of dough closer to 2″ across rather than the under 1″ balls that were called for, and slightly flattened them.  Even at the larger size, I recommend checking them at 7 minutes.

Enjoy!

Ingredients:

Directions:
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.

PAN RECIPE: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. 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°F, 7 to 8 minutes. Yield increases to about 6 dozen.

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