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Commercial RecipeNutty Chocolate Chip Cookies


0 minutes
9 dozen cookies

It will be love at first bite for anyone who gets a taste of these amazing Nutty Chocolate Chip Cookies! Add chopped peanuts, creamy REESE'S Peanut Butter Sauce and HERSHEY'S Semi-Sweet Chocolate Chips into your cookie dough to make guests go absolutely nutty for this dessert!

Ingredients & Directions


  • 4 lbs. 8 oz.
    HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
  • 2 lbs. 4 oz.
    chopped dry-roasted peanuts, divided
  • 2 lbs.
    unsalted butter, softened
  • 4 lbs.
    light brown sugar
  • 32 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 14 oz. (8 large)
  • 1⁄2 oz.
    vanilla extract
  • 3 lbs. 2 oz.
    all-purpose flour
  • 4 tsp.
    baking powder
  • 4 tsp.
    baking soda
  • 2 tsp.



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Stir together 1 lb. 8 oz. HERSHEY'S Semi-Sweet Chocolate Chips and 1 lb. 2 oz. chopped nuts in large bowl. Set aside.


Mix together butter, sugar and REESE'S Peanut Butter Sauce in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, baking powder, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in remaining 3 lbs. HERSHEY'S Semi-Sweet Chocolate Chips and 1 lb. 2 oz. chopped peanuts. Using #16 scoop, drop dough; roll in reserved HERSHEY'S Semi-Sweet Chocolate Chips/nut mixture. Place 2-inches apart on prepared sheet pans. Flatten slightly.


Bake 11 to 13 minutes.* Cool 1 minute on sheet pans. Remove to wire rack; cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 6 minutes of baking.