9/29/08

Chocolate Peanut Butter Brownie Cookies

Back home from a weekend 'getaway' at the cabin and back to work! When it comes to cookies it seems you can hardly go wrong. Thick or thin, crisp or cake like, chocolate, pumpkin, sugar cookie, molasses or peanut butter; additions of chocolate chips, nuts, peanut butter, candy, coconut, fruit... you can do almost anything with and to cookies and they are still good!

I've posted a few recipes over the past couple years that started out with a cake mix. They are so quick and easy that anyone can make them (even a 4 year old, with help when it comes to the oven!) so when I saw this recipe a year (?) or two ago I jotted it down. This one starts out with not a cake mix, but a brownie mix. I think it originally came from P*llsbury.




Chocolate Peanut Butter Brownie Cookies

1 (19.5-oz.) box Traditional Fudge Brownie Mix
1/4 cup butter, melted
4 oz. cream cheese, soft
1 egg
1 c powdered sugar
1 c creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting

Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

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