One thing I love about these cookies is that they are homemade, but can totally be the frozen type too. My husband and I cannot devour an entire batch in one sitting (or well, we can, but we should not), so I spend one afternoon prepping these and just bake about 6. I freeze the rest of the dough for future use. This makes the dough so much more worthwhile and allows me to enjoy it for a long time!
I sure love all of those, so combining them into one is a dream come true! Ohh, I want some right now!
Ingredients
1 box Betty Crocker fudge brownie mix (19.5 ounce or family size)
1/4 cup Land O’ Lakes butter, softened
4 oz. (1/2 block) Philadelphia cream cheese, softened
1 egg
1 cup Domino powdered sugar
1 cup Jiffy creamy peanut butter
4 blocks (about 4 ounces) chocolate Candiquik
Instructions
Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn’t overcook or undercook.
As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.
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Quick Tip: Use your favorite chocolate to make these!
Thank you Anna Strawberry for this great photo.
