REESE PEANUT BUTTER CUPS Candy Brownie Drops Recipe

REESE PEANUT BUTTER CUPS Candy Brownie Drops Recipe

SKILL LEVEL
Beginner
PREP
15 min
BAKE
40 min

Ingredients

1 pkgREESE MINIATURE PEANUT BUTTER CUPS Candy, divided (210 g)
3/4 cupbutter or margarine (175 mL)
1 1/2 cupsgranulated sugar (375 mL)
3/4 cupHERSHEY'S Cocoa (175 mL)
2 eggs (2)
2 tspvanilla extract (10 mL)
1 cupall-purpose flour (250 mL)
1/2 tspsalt (2 mL)
1/4 tspbaking soda (1 mL)

Directions

  • 1. Preheat oven to 350°F (180°C). Lightly grease or line baking sheets with parchment paper. Measure out 1/2 cup (125 mL) REESE PEANUT BUTTER CUPS Candy; finely chop and set aside for the garnish.
  • 2. Melt butter in a medium saucepan set over low heat. Stir in sugar and cocoa powder until well combined; remove from heat. Stir in eggs and vanilla. In a bowl, stir flour with salt and baking soda. Stir into chocolate mixture. Add remaining REESE PEANUT BUTTER CUPS Candy; stir until evenly distributed but not completely melted and mixture is very streaky.
  • 3. Drop by heaping teaspoons onto prepared baking sheets. Bake, in batches, for 10 minutes or until set and edges are firm. Do not over bake.
  • 4. Remove from oven. Immediately, scatter a few pieces of the reserved chopped REESE PEANUT BUTTER CUPS Candy onto each cookie. Cool for 5 minutes; carefully transfer to a wire rack to cool completely.

Makes about 4 dozen cookies.

    Top 5 HERSHEY'S CHIPITS Cookie Recipes

    Top 5 HERSHEY'S CHIPITS Cookie Recipes

    There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

    VIEW RECIPES
    go to top