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Cookies, cakes, brownies, tarts, YOU NAME IT and I am all ears. While my sweet tooth is hard to tame all year around, it gets a mind of its own around the holidays. This is the time of the year when I surrender the will power and splurge on sweets.

This year the QVC hosts are having a “virtual” cookie exchange where we can swap recipes and share them with you along the way. Shout out to Sandra Bennett for nominating me next on the list of cookie recipes… Now… I really mean it when I say you can’t judge these cookies by the way they look. They are dark (from the hershey’s chocolate) and therefore extremely hard to photograph.. but once you try them you will know why I’m hooked.

Also did I mention they are REESE’S CHEWY CHOCOLATE CHIP COOKIES! See if you’re going to judge a book by its cover (which hey you should never do!) can you at least take into consideration the title and perhaps the credibility of the author (I am a seasoned vet when it comes to sweets LOL). 

Here’s how you make them –

Ingredients:

2 cups all-purpose flour

3/4 cup HERSHEY'S COCOA

1 teaspoon baking soda

½ teaspoon salt

1-1/4 cups (2 and ½ sticks) of butter or margarine, softened

2 cups of sugar

2 eggs

2 teaspoons of vanilla extract

1 and 2/3 cups (10 oz. package) of REESE’S Peanut Butter Chips

Directions:

1. Heat the oven to 350 degrees 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.