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Create mouth-watering Christmas desserts with delicious recipes made with HERSHEY'S products.

Peanut Butter Cup Brownie Drops

Peanut Butter Cup Brownie Drops Recipe

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Ingredients:
  • 38 to 40 REESE'S Peanut Butter Cups Miniatures
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 1-1/2 cups granulated sugar
  • 3/4 cup HERSHEY'S Cocoa
  • 2 egg(s)
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Directions:
  • 1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peanut butter cups. Cut each peanut butter cup into 4 pieces; set aside.
  • 2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat; stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in peanut butter cup pieces.*
  • 3. Drop by heaping teaspoons onto prepared cookie sheets. Bake 10 to 12 minutes or until set and edges are firm. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
  • * For more visible peanut butter cup pieces, some of the pieces can be held back and then pushed into the cookies just as they come out of the oven.

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Peanut Butter Cup Brownie Drops

Peanut Butter Cup Brownie Drops

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  1. Review 11/19/2009 4:36:52 PM by madkat:
    these were really yummy, just needed to add about a 1/4 cup more flour.. hit with the kids and great use for all the extra little peanut butter cups from Halloween

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