Yield
24 Cookies

How to Make It

Step 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).

Step 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.

Step 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.

Step 4

BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

Step 5

SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.

Step 6

High Altitude (above 3500 ft.):

Step 7

FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.

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