Peanut Butter Brownie Cookies
- Level: Easy
- Yield: 24 Cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 230
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 34
- Sodium
- 103
- Total: 10 min
- Cook: 10 min
Ingredients
Cookies:
1 box of Duncan Hines® Chewy Fudge (19.9 oz) or Milk Chocolate Brownies (20 oz)
1/4 cup butter
4 oz of softened cream cheese
1 egg
Peanut Butter Filling:
1 cup powdered sugar
1 cup peanut butter
Frosting:
Duncan Hines® Milk Chocolate Frosting or Classic Chocolate Frosting
Directions
- Heat oven to 350 degrees F. In medium bowl, beat brownie mix, with melted butter, cream cheese and egg, by hand until well blended.
- Drop dough onto ungreased cookie sheets about 2 inch apart. Should make 24 cookies.
- In small bowl mix powdered sugar and peanut butter together and roll into 24 balls. Lightly press peanut butter balls into surface of uncooked brownie cookies and bake for 10 to 14 minutes or until edges are set.
- Cool completely on cookie sheets. Transfer to wire rack. For easy clean up, place wax paper or parchment paper under wire rack.
- Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds). Drizzle melted chocolate over top of cookie. Cool.