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Peanut Butter Cup-Stuffed Brownie Cookies

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24
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When it comes to chocolate and peanut butter, we believe that more is more—and these cookies prove it! They’re packed with tasty add-ins like peanut butter M&M's™ and Reese's® peanut butter cups.
Updated Apr 18, 2019

Ingredients

Steps

  • 1
    Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg, flour and water until well blended. Let stand 15 minutes.
  • 2
    Shape dough into 24 (1 1/2-inch) balls. For each cookie, flatten ball into palm of hand to about 2-inch circle. Press 1 peanut butter cup, bottom side down, into center. Wrap edges of dough around it to completely enclose; reshape into ball. Place 2 inches apart on large ungreased cookie sheets. Press M&M’s™ candies on tops of cookies.
  • 3
    Bake 10 to 12 minutes or until edges are set. Cool 10 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure success in this recipe, use miniature size Reese's® peanut butter cups rather than minis.
  • tip 2
    Use a cookie scoop to make portioning brownie cookie dough even faster and more consistent.

Nutrition

200 Calories, 10g Total Fat, 2g Protein, 27g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
200
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
140mg
6%
Potassium
55mg
2%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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