Ingredients
- 1/2 cup butter or margarine
- 1/3 cup Cocoa
- 1 cup granulated sugar
- 2 eggs
- 1 tsp Watkins™ Vanilla
- 1/2 cup Pillsbury® Flour
- 1/4 tsp salt
- Pillsbury Cookie Dough
- Preheat oven to 350°F. Line one cupcake pan with Reynolds Baking Cups.
- In a medium saucepan melt butter over low heat (or melt in microwave in a one-quart container).
- Remove melted butter from heat, add cocoa, and stir until well-blended.
- Add sugar and mix well.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla, flour and salt. DO NOT OVERBEAT.
- Spoon into 12 prepared baking cups.
- Spoon one walnut size piece of Pillsbury Cookie Dough into each cup.
- Bake 25 to 30 minutes, or until wooden toothpick tests done
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