Chocolate Peanut Butter Cup Cookies
- Yield 2 dozen
California Milk Advisory Board
Ingredients
- 1 cup brown sugar, packed
- 1/2 cup Real California Butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 cup Real California milk
- 3 packages Reese's® Peanut Butter Cups, chopped (1.5-ounces)
Instructions
- Preheat oven to 350F.
- In large bowl, combine brown sugar and butter; mix well. Beat egg and vanilla into butter mixture, add cocoa and mix well.
- In separate bowl, stir together flour and baking soda; add to batter alternately with milk. Fold Reese's® Peanut Butter Cups into mixture.
- Lightly butter two cookie sheets. Drop tablespoons of dough onto cookie sheets and bake for 12 to 15 minutes. Cool on wire racks.
