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Peanut Butter and Chocolate Marbled Cookies

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.

SKILL LEVEL
Beginner
PREP
20 min
BAKE
8 min

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium95 mg4% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars11 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium95 mg4% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars11 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
1 pouchpeanut butter cookie mix (17.5 oz.)
3 tablespoonsvegetable oil , divided
1 tablespoonwater
1 egg
2 tablespoonsHERSHEY'S Cocoa
About 36REESE'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.
Ingredients sitting on a table

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