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  2. Life's Short, So I'm Baking As Many Of These 123 Best Cookie ...

    www.aol.com/lifes-short-im-baking-120-201400560.html

    Peanut Butter Chocolate Chip Cookies. Reese's fans, we're about to introduce you to your new favorite cookie: The soft texture of a peanut butter cookie meets the rich bite of a chocolate chip ...

  3. These 90 Desserts Prove There's So Much More To ... - AOL

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    Get creative and use Reese's Pieces or chocolate chips. Hot tip: White chocolate hardens quickly, so make sure to have everything else ready to go when you start melting your chocolate. Get the ...

  4. Reese's Pieces - Wikipedia

    en.wikipedia.org/wiki/Reese's_Pieces

    Reese's Pieces has been included in many Reese's and Hershey's products since its introduction. Below is a list of available products that contain Reese's Pieces, from the candy pieces being stuffed inside of existing chocolate bar variations to bags of baking chip mixes. [citation needed]

  5. I Tried the Cookie Skillet at 5 Restaurant Chains & Only One ...

    www.aol.com/tried-cookie-skillet-5-restaurant...

    PER ORDER: 1170 calories, 45 g fat (29 g saturated fat), 839 mg sodium, 177 g carbs (3 g fiber, 129 g sugar), 17 g protein. BJ's Brewhouse wasn't the first to scoop ice cream on a cookie, but the ...

  6. List of cookies - Wikipedia

    en.wikipedia.org/wiki/List_of_cookies

    Chocolate chip cookie: United States (Whitman, Massachusetts) A drop cookie which features chocolate chips as its distinguishing ingredient, also containing flour, shortening, eggs, and sugar. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal. Chocolate-coated marshmallow treats ...

  7. I Tried Every Reese's Product I Could Find & the Best Was ...

    www.aol.com/lifestyle/tried-every-reeses-product...

    Nutrition: (Per 1/3 Pack): Calories: 170 Fat: 12 g (Saturated Fat: 6 g) Sodium: 70 mg Carbs: 12 g (Fiber: 2 g, Sugar: 9 g) Protein: 5 g. The Reese's Crunchy Peanut Chocolate Bar goes in for the ...

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