Peanut Butter Cup Stuffed Brownie Cookies Recipe

Ingredients

1

                        box (18.3 oz) Betty Crocker™ fudge brownie mix 

1/2

cup butter, melted

1

egg

1

tablespoon Gold Medal™ all-purpose flour

1

tablespoon water

24

Reese’s peanut butter cups miniatures, unwrapped

3/4

cup M&M’s® peanut butter chocolate candies

Preparation

Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg, flour and water until well blended. Let stand 15 minutes.

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.

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.

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