- 18
- 35 mins
- 60 mins
Ingredients
- INGREDIENTS
- 1 1/2 1 1/2
- cups Pillsbury BEST® All Purpose Flour
- 1/3 1/3
- cup Hershey’s® baking cocoa
- 1 1
- cup packed brown sugar
- 1 1
- teaspoon baking soda
- 1/4 1/4
- teaspoon salt
- 1/3 1/3
- cup Crisco® Pure Vegetable Oil
- 1 1
- cup water
- 1 1
- tablespoon white vinegar
- 1/2 1/2
- teaspoon McCormick® Pure Vanilla Extract
- 1 1
- LAND O LAKES® Egg
- 1 1
- package (8 oz) cream cheese, softened
- 3/4 3/4
- cup Jif® Creamy Peanut Butter
- 1/3 1/3
- cup granulated sugar
- 1/3 1/3
- cup powdered sugar
- 1/4 1/4
- cup Reese's® peanut butter chips
- 1/4 1/4
- cup Hershey’s® semi-sweet chocolate baking chips
Preparation
Step 1
DIRECTIONS
* 1Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
* 2In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
* 3In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
* 4Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
* 5Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.