Brownie Peanut Butter Cookies
Chocolate cookies made with brownie mix and topped with peanut butter and chocolate.
Servings 24
Cost 5
Ingredients
- 4 tablespoons unsalted or salted butter softened
- 4 ounces cream cheese softened
- 1 large egg room temperature
- 1 box fudge brownie mix 17.6–19 oz
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Ganache
- ¼ cup heavy whipping cream
- ¾ cup semisweet chocolate chips or 6 oz chopped chocolate
- ½ cup lightly salted roasted peanuts coarsely chopped (optional)
Instructions
- The original version of this recipe used a box of Pillsbury brand Family Size Fudge Brownie Mix.
- In a large mixing bowl stir together softened butter, cream cheese, egg, and fudge packet (if there is one) until combined. Add brownie mix and stir until just combined.
- Scoop 24 portions of dough and put them on a tray or plate that fits in the refrigerator. Chill for about 30 minutes or until the dough is still enough to be shaped into neat balls.
- Meanwhile, beat together peanut butter and powdered sugar; stir until smooth dough forms. Form peanut butter dough into 24 equal balls and put them in the freezer for 30 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Once both doughs are chilled, shape the brownie dough into neat balls and the peanut butter dough into neat balls. Arrange brownie dough about 2 ½ inches apart on baking sheet. Press a ball of peanut butter dough into the center and press down slightly.
- Bake cookies 10–12 minutes or until edges are crisp, then cool on baking sheet 2–3 minutes before transferring to cooling rack to cool completely.
- Pour cream in a 2 cup liquid measure (or small bowl) and heat for 30 seconds until hot. Add chocolate morsels; let sit 2 minutes to melt. Stir chocolate mixture until smooth and combined. Spread about 1 tablespoon chocolate mixture over each cookie, then sprinkle with chopped peanuts, if desired. Serve.