---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies
       Yield: 72 servings
       2 c  All-purpose flour
     3/4 c  Hershey’s Cocoa
       1 ts Baking soda
     1/2 ts Salt
   1 1/4 c  Butter or margarine
            - softened
       2 c  Sugar
       2    Eggs
       2 ts Vanilla extract
      10 oz Reese’s Peanut Butter Chips
   Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking
   soda and salt. In large bowl, beat butter and sugar with electric mixer
   until light and 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. Cool completely. About 4-1/2 dozen cookies.
   Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll
   pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool
   completely in pan on wire rack; cut into bars. About 4 dozen bars.
   Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool.
   Press small scoop of vanilla ice cream between flat sides of cookie.
   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 degrees Fahrenheit, 7 to 8 minutes. Yield increases
   to about 6 dozen.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.