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Peanut Butter Cup Brownie Drops

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium80 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium80 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 38 to 40 REESE'S Peanut Butter Cups Miniatures
  • 3/4 cup butter or margarine (1-1/2 sticks)
  • 1-1/2 cups granulated sugar
  • 3/4 cup HERSHEY'S Cocoa
  • 2 egg(s)
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peanut butter cups. Cut each peanut butter cup into 4 pieces; set aside.
  • 2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat; stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in peanut butter cup pieces.*
  • 3. Drop by heaping teaspoons onto prepared cookie sheets. Bake 10 to 12 minutes or until set and edges are firm. Do not over bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  • Makes about 48 cookies.
  • * For more visible peanut butter cup pieces, some of the pieces can be held back and then pushed into the cookies just as they come out of the oven.

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