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Home > Recipes > Peanut Butter Brownie Cups made with REESE'S Sugar Free Peanut Butter Cups

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

Peanut Butter Brownie Cups made with REESE’S Sugar Free Peanut Butter Cups
  • Beginner

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Prep Time:
22 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1 cookie
Servings per Recipe: 24

  Amount Per Serving %DV *
Calories 90 -
Calories from Fat 50 -
Total Fat 6g 9% DV
Saturated Fat 3.5g 18% DV
Trans Fat 0g -
Cholesterol 20mg 7% DV
Sodium 50mg 2% DV
Total Carbohydrates 10g 3% DV
Dietary Fiber 1g 0% DV
Sugars 1g -
Protein 1g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup sucralose, granular form*
  • 1/4 cup granulated sugar
  • 24 REESE'S Sugar Free Peanut Butter Cups Miniatures
  • 1/2 cup (1 stick) butter or margarine**, softened
  • * Such as Splenda, an artificial sweetener

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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