Wednesday, August 28, 2013

Choclate Peanut Butter Cookies

I've changed this recipe around from the one on the Milk Chocolate Brownie box. I may tweak it some more. They are very rich and the original called for a frosting drizzle, which in my opinion, would make them too sweet.

The next batch I make I'm going to half the peanut butter filling, but over all the first batch of cookies were yummy.

These are definitely a good after school treat or a treat for someone that can't get enough cookies! (Really who can get enough cookies?)

1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
1/4 cup butter
4 oz of softened cream cheese
1 egg
Peanut Butter Filling:
1 cup powdered sugar
1 cup peanut butter

Baking Instructions
 In medium bowl, beat brownie mix, softened butter, softened cream cheese and egg. Mix either by hand or by using a mixer.
Roll 1 tablespoon of dough into balls and place on lightly greased or parchment lined cookie sheets about 2 inches apart. Should make 2 1/2 dozen cookies.

In a small bowl, mix powdered sugar and peanut butter together and roll into small balls using about 1 teaspoon. Press peanut butter balls into surface of uncooked brownie cookies and slightly flatten cookie. Bake for 12 minutes or until edges are set. Cookies may appear slightly under cooked, but do not overbake. Cool on cookie sheets for about 3 mins and transfer to wire rack.

Adapted from the Duncan Hines Recipe

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