Peanut Butter and Milk Chocolate Chip Cookies

Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by ShirleyAnn Pearman

Peanut Butter And Milk Chocolate Chip Cookies

Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by ShirleyAnn Pearman

Hershey's Heath Brickle Drop Cookies

Brickle Drop Cookies

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
3 eggs
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8 oz package) Heath Bits-O-Brickle Toffee Bits


Heat oven 350 degrees. Lightly grease cookie sheet.
Beat butter granulated sugar, brown sugar, vanilla and salt in large bowl until blended.  Add eggs, beat well.  Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended.  Stir in toffee bits.
Drop by heaping teaspoons onto prepared cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove to wire rack.  Cool completely.  About 6 dozen cookies.

Recipe by Hershey’s Heath English Toffee Bits

Cookies baked by Shawnette Lewis
Photo taken by ShirleyAnn Pearman