Peanut Butter Brownie Cups
From rodeogirl73 16 years agoIngredients
- 24 Reese's sugar Free peanut butter cups Miniatures shopping list
- 1/2 cup (1 stick) butter, softened shopping list
- 1/2 cup Splenda shopping list
- 1/4 cup granulated sugar shopping list
- 1 egg shopping list
- 2 teaspoons vanilla extract shopping list
- 3/4 cup all-purpose flour shopping list
- 1/4 cup Hershey's cocoa shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
How to make it
- Remove wrappers from peanut butter cups.
- Line 24 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups.
- Beat butter, splenda, 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.
- Heat oven to 350 F.
- Shape dough into 24 equal balls; place one in each prepared muffin cup.
- Do not flatten.
- 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 completely.
- 2 dozen cookies.
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