Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
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.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!