Peanut Butter Brownie Cookies

These are incredibly rich cookies! I chose to leave off the frosting on top because they are so sweet. They also stick to the pan, so  you might want to use parchment paper on your cookie sheet when baking.

Makes 24 cookies

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie Mix
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting

1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. MIX powdered sugar and peanut butter in small bowl 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.
4. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.

Recipe Source - Pillsbury


Michelle said...

Ohhh I think i found what I'm bringing to the church potluck Friday!