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

	Amount Per Serving	% DV *
Calories	120
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	1 g	8% DV
Trans Fat	0 g
Cholesterol	5 mg	2% DV
Sodium	95 mg	4% DV
Total Carbohydrates	15 g	5% DV
Dietary Fiber	0.0 g	0% DV
Sugars	11 g
Protein	2 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

120

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

1 g

8% DV

Trans Fat

0 g

Cholesterol

5 mg

2% DV

Sodium

95 mg

4% DV

Total Carbohydrates

15 g

5% DV

Dietary Fiber

0.0 g

0% DV

Sugars

11 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	120
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	1 g	8% DV
Trans Fat	0 g
Cholesterol	5 mg	2% DV
Sodium	95 mg	4% DV
Total Carbohydrates	15 g	5% DV
Dietary Fiber	0.0 g	0% DV
Sugars	11 g
Protein	2 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

120

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

1 g

8% DV

Trans Fat

0 g

Cholesterol

5 mg

2% DV

Sodium

95 mg

4% DV

Total Carbohydrates

15 g

5% DV

Dietary Fiber

0.0 g

0% DV

Sugars

11 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

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.