Cookie Sundae Sunday

Earlier this week I asked my bf what kind of dessert he wanted me to make this weekend.  And of ALL the recipes for sweets I have, he chose cookies.  And from all of the different types of cookies I could make, he chose chocolate chip cookies.  Boring.  LOL  So I have to do something to spice them up, right?  But WHAT?  So I decided I'd make some cookies for him, some cookies for me (Reese's Chocolate Cookies) and attempt to make big cookies that we could make sundaes out of.

The recipes are courtesy of Hershey's (Chocolate Chip and Reese's Chewy Chocolate).  I actually halved these recipes today because Lord knows I do not need dozens of cookies laying around my place.

First, the chocolate chip cookie ingredients:

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips

Heat the oven to 375°F.


Stir together flour, baking soda and salt.  Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.

Add eggs; beat well.

Gradually add flour mixture, beating well.  Stir in chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies (or about 3 dozen Kelly-sized cookies).

Next, the Reese's cookie ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips


Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

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.

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 (again, about 3 dozen cookies the way I make them).

Before spooning out the dough for the cookies, I pressed some dough into two mini springform pans I have (after spraying them with non-stick cooking spray first, of course):

I then baked them at 350 for about 15 minutes.  I worried about leaving them in any longer and burning, so they were a little gooey in the middle.

Added a couple scoops of vanilla ice cream, Hershey's Special Dark hot fudge, whipped cream and mini morsels and voila!