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Peanut Butter Brownie Cups made with REESE'S Sugar Free Peanut Butter Cups

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium110 mg5% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars2 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium110 mg5% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars2 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 1/2 cup sucralose , granular form*
  • 1/4 teaspoon salt
  • Such as Splenda * , an artificial sweetener
  • 1/2 cup butter or margarine (1 stick) **, softened
  • 1/4 cup granulated sugar
  • 24 REESE'S Sugar Free Peanut Butter Cups Miniatures
  • 2 teaspoons vanilla extract
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda

Directions

  • 1. Remove wrappers from peanut butter cups. Line 24 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups.
  • 2. Beat butter, sucralose, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 30 minutes or until firm enough to handle.
  • 3. Heat oven to 350 F. Shape dough into 24 equal balls; place one in each prepared muffin cup. Do not flatten.
  • 4. Bake 8 to 10 minutes or until puffed and toothpick inserted into center comes out clean. Remove from oven. Immediately press one peanut butter cup into each cookie. Cool completlely. 2 dozen cookies.
  • **Light margarine may be substituted. Do not refrigerate batter; divide evenly into prepared muffin cups. Bake as above. Brownie cups will be more cake-like.

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