Peanut Butter and Chocolate Marbled Cookies
Turn peanut butter cookie dough into a batch of cookie bites with a mini muffin tin. Swirls of HERSHEY'S Cocoa and peanut butter come together in the dough for a classic salty and sweet combination. This easy recipe is part REESE'S stuffed cupcakes, part cookies and all delicious.
Ingredients
- 1 pouch peanut butter cookie mix (17.5 oz.)
- 3 tablespoons vegetable oil , divided
- 1 tablespoon water
- 1 egg
- 2 tablespoons HERSHEY'S Cocoa
- About 36 REESE'S Peanut Butter Cups Minis
Directions
- 1. Heat oven to 375°F.
- 2. Stir cookie mix, 2 tablespoons oil, water and egg in medium bowl until soft dough forms.
- 3. Set aside 1 cup dough. Add cocoa and remaining 1 tablespoon oil to remaining dough, blending well. Roll together a pinch of peanut butter dough and a pinch of chocolate dough to make 1-inch balls. Place on ungreased cookie sheet.
- 4. Bake 8 to 10 minutes or until cookie surface is set. Remove from oven to wire rack. Cool 2 to 3 minutes; press mini peanut butter cup at an angle into each cookie. Cool completely. Makes about 36 cookies.
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