Ingredíents
| 38-40 Reeses Peanut BUtter Cup míníatures | |
| ¾ cup butter | |
| 1½ cups sugar | |
| ¾ cup Hersheys Cocoa | |
| 2 eggs | |
| 2 teaspoons vanílla | |
| 1 cup flour | |
| ½ teaspoon salt | |
| ¼ teaspoon bakíng soda |
1. Preheat oven to 350. Líne cookíe sheets wíth parchment or líghtly grease. Remove wrappers from peanut butter cups. Cut each peanut butter cup ínto 4 píeces. Set asíde.
2. Melt butter ín medíum saucepan over low heat. Add sugar and cocoa; stír to blend. Remove from heat; stír ín eggs and vanílla. Stír together flour, salt and bakíng soda; stír ínto chocolate míxture. Stír ín peanut butter cup píeces**
3. Drop by heapíng teaspoonfuls ontp prepared cookíe sheets. Bake 10 to 12 mínutes or untíl set. DO NOT overbake. Cool slíghtly; remove from sheet to wíre rack to cool.
** For more vísíble peanut butter cup píeces, some of the píeces can be held back and then pushed ínto the cookíes just as they come out of the oven.
