Peanut Butter Brownie Cookies

Ingredients:

• 38 to 40 REESE'S Peanut Butter Cups Miniatures
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1-1/2 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Directions:

1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from peanut butter cups. Cut each peanut butter cup into 4 pieces; set aside.

2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat; stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in peanut butter cup pieces.*

3. Drop by heaping teaspoons onto prepared cookie sheets. Bake 10 to 12 minutes or until set and edges are firm. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.

I got this off of the Hershey website. I used Reses peanut butter chips instead of the cups because it was what I had in the cupboard. You could probably try all kinds of chips like white chocolate or mint chips instead of pb. The recipe is right! DO NOT OVERBAKE! If you do then the cookies get pretty hard after they have cooled. (this happened to my first tray, but I just heat them up in the microwave and they get soft again) These were sooooo good...I totally recomend.