Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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1 box (18.4-oz.) Pillsbury Family Size Chocolate Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup Jif creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
(see my tips below)
DIRECTIONS:
1: 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).
2: Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies.
3: 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 cookie.
4: Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes then remove from cookie sheets..
5: Spread a thin layer of frosting over peanut butter portion of each cooled cookie.
Darlene’s Tips: Since you are using a brownie mix to make these cookies, the dough will be much wetter and stickier than typical cookie dough. That’s okay, you are not doing it wrong. lol You can make just the plain brownie cookies if you want to skip the whole peanut butter and frosting part. You can also add some chopped nuts to the batter and/or some baking morsels in the flavor of your choice, chocolate, peanut butter, butterscotch, vanilla… whatever!
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