Recipe by happynana
This recipe is off of the Pillsbury Web Site and was a bake-off contest winner by Deb McGowan. I took these cookies to an open house that I was holding and they were a hit.
Top Review by CoffeeB
I am rating these strickly on taste. They are very good and especially rich. DS told me not to frost them as they were delish enough and didn't need any more sweetness. I took his advice. However, I feel I possibly did something wrong as they never totally set up like a cookie. The p.b. center remained really creamy and soft. I needed to keep them refrigerated as that's the only way they were sturdy enough to eat. So, I"m wondering if I added to much p.b. and not enough powdered sugar. Don't get me wrong, DS had two in one setting. (but he had to eat them w/a fork.) They are really a good cookie Marella and I'm glad I tagged these for AU recipeswap~
- 19 1⁄2 ounces pillsbury brownie classics traditional fudge brownie mix
- 1⁄4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 8 ounces canned chocolate fudge frosting
Directions See How It's Made
- Heat oven to 350 degrees.
- In medium bowl beat brownie mix, melted butter, cream cheese and egg 50 strokes with a spoon until well blended. dough will be sticky.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookies sheets to make 24 cookies.
- In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. Lightly press 1 ball into center of each ball of dough.
- Bake 350 for 10 to 14 minutes or until edges are set.
- Cool on cookies sheets at least 30 minutes.
- Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.