Turn peanut butter cookie dough into a batch of cookie bites with a mini muffin tin. Swirls of HERSHEY'S Cocoa and peanut butter come together in the dough for a classic salty and sweet combination. This easy recipe is part REESE'S stuffed cupcakes, part cookies and all delicious.
Heat oven to 375°F. Line small muffin cups* (1-3/4 inches in diameter) with paper or foil baking cups, if desired
Stir cookie mix, 2 tablespoons oil, water and egg in medium bowl until soft dough forms.
Set aside 1 cup dough. Add cocoa and remaining 1 tablespoon oil to remaining dough, blending well. Roll together a pinch of peanut butter dough and a pinch of chocolate dough to make 1-inch balls. Place one ball in each paper-lined or ungreased muffin cup. Do not flatten
Bake 8 to 10 minutes or until cookie surface is set. Remove from oven to wire rack. Cool 2 to 3 minutes; press mini peanut butter cup at an angle into each cookie. Cool completely. Makes about 36 cookies.
*Cookies can also be baked on cookie sheets. Place balls on ungreased cookie sheet; bake as directed. Cool 1 minute; push mini peanut butter cup at an angle into each cookie. Cookies will crack. Remove from cookie sheet to wire rack; cool completely.</ul>
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.