HERSHEY'S KISSES Peanut Butter Marshmallow Cookie Cups

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Peanut butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 3/4 cup Flour
  • 40 Hershey's kisses chocolates
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter

• Desserts

  • 20 Marshmallows, large

Found on chef-in-training.com

Description

Ingredients

• ½ cup butter
• ⅓ cup peanut butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¾ cup flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 20 large marshmallows, cut in halves width wise
• 40 HERSHEYS KISSES Chocolates, unwrapped

Directions

• Preheat oven to 350 degrees F.
• Spray mini muffin tin with cooking spray and set aside.
• Cream butter, peanut butter, sugar and brown sugar together until smooth and creamy.
• Add egg and vanilla and mix in well.
• Add flour, baking soda and salt and mix until well incorporated.
• Roll dough into 40 (1-inch) balls and place in prepared mini muffin pan. Gently press to slightly mold in the mini muffin cup shape.
• Bake at 350 degrees F for 8 minutes.
• Remove from oven and place one half of the large marshmallow on top of each cookie cup and gently press them down a bit.
• Broil for a few seconds until marshmallow gets toasted on top.
• Remove from oven and place a HERSHEYS KISSES Chocolate on top of each Marshmallow.
• Let them cool a bit and then carefully remove them from the pan.