The Crescent

Reese’s Chewy Chocolate Cookies

October 14, 2013

Is your eye twitching from staring at that computer screen too long? Are your taste buds craving something besides ramen, Cheez-Its, Nutella, and all those other staples of college cuisine?

You know what this means: cookie baking time.

Granted, you probably don’t have ALL of these ingredients lying around your dorm room. But think of it this way. If you go out and buy them now, then you will conveniently have a bag of flour or bottle of vanilla extract for the NEXT time you get a baking craving.

Now, let’s begin!

Reese’s Chewy Chocolate Cookies

photo (2)

First off, heat the oven to 350 degrees. Stir together 2 cups of flour, ¾ cup of Hershey’s cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. In another bowl, beat 1 ¼ sticks of softened butter (yes, that much butter) and 2 cups of sugar until the mixture is light and fluffy. Add 2 eggs and 2 teaspoons of vanilla and beat well. Gradually, mix in the dry flour mixture with the wet ingredients. Add in as many Reese’s peanut butter chips as you want (we put in 1 ⅔ cups).

Here’s the fun part: use your hands (after washing them, of course) to scoop out dough and roll them into nice little cookie dough blobs. This recipe can make around 3 dozen cookies (if they’re small enough), so think about what size you want your delicious desserts to be.

Bake the cookies for 8-10 minutes. Enjoy the smell.

Take out and let cool. Keep enjoying the smell.

Finally, EAT. And enjoy that gooey, chocolate-y goodness.

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