Peanut Butter Cup Brownie Drops Recipe

Peanut Butter Cup Brownie Drops Recipe

SKILL LEVEL
Beginner
PREP
15 min
BAKE
40 min

Ingredients

1 pkgREESE MINIATURES PEANUT BUTTER CUPS Candy, divided (210 g)
3/4 cupbutter or margarine (175 mL)
1 1/2 cupsgranulated sugar (375 mL)
3/4 cupHERSHEY'S Cocoa (175 mL)
2 eggs (2)
2 tspvanilla extract (10 mL)
1 cupall-purpose flour (250 mL)
1/2 tspsalt (2 mL)
1/4 tspbaking 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.

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