Peanut Butter Cup Brownie Drops Recipe
Ingredients
| 1 pkg | REESE MINIATURES PEANUT BUTTER CUPS Candy, divided (210 g) |
| 3/4 cup | butter or margarine (175 mL) |
| 1 1/2 cups | granulated sugar (375 mL) |
| 3/4 cup | HERSHEY'S Cocoa (175 mL) |
| 2 | eggs (2) |
| 2 tsp | vanilla extract (10 mL) |
| 1 cup | all-purpose flour (250 mL) |
| 1/2 tsp | salt (2 mL) |
| 1/4 tsp | baking soda (1 mL) |
Directions
- 1. Preheat oven to 350°F (180°C). Lightly grease or line baking sheets with parchment paper. Measure out 1/2 cup (125 mL) peanut butter cups; finely chop and set aside for the garnish.
2. Melt butter in a medium saucepan set over low heat. Stir in sugar and cocoa powder until well combined; remove from heat. Stir in eggs and vanilla. In a bowl, stir flour with salt and baking soda. Stir into chocolate mixture. Add remaining peanut butter cups; stir until evenly distributed but not completely melted and mixture is very streaky.
3. Drop by heaping teaspoons onto prepared baking sheets. Bake, in batches, for 10 minutes or until set and edges are firm. Do not over bake.
4. Remove from oven. Immediately, scatter a few pieces of the reserved chopped peanut butter cups onto each cookie. Cool for 5 minutes; carefully transfer to a wire rack to cool completely. Makes about 4 dozen cookies.
Top 5 HERSHEY'S CHIPITS Cookie Recipes
There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?
VIEW RECIPES
Follow Us