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You can’t imagine how many different cookies, I thought about baking for my grandchildren. I found what I thought would be perfect, in the Pillsbury Bake Off Cook Book from a few years ago.
This recipe calls for a brownie mix which you can certainly use or you can substitute a brownie recipe for it, as I had to, to make it gluten free. If you want one from this blog, try the chocolate filled WITHOUT the candy added. If you have a favorite, use that.
If you are not gluten-free, use any brownie recipe or mix.
- (19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix Standard brownie recipe
- 1/4 cup butter or margarine, melted
- 4 oz. cream cheese (softened) I used Tofutti cream cheese which comes whipped. I microwaved it for a few seconds to soften it more.
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1/2 (16-oz.) can chocolate fudge ready-to-spread frosting I did not use this I will explain later.
Heat oven to 350°F. In medium bowl, beat brownie dry ingredients, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. I used a cookie scoop to keep the cookies, equal in size.
In small bowl, mix powdered sugar and peanut butter 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. (I had difficulty figuring out how big a peanut butter ball, I should make. It really does not matter since you cover it. They suggest 24 but I had 30 cookies.
Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. ( I cooked one batch at 14 and it was fine. I cooked another at 12 and I could not see a difference. So, start checking at 12 minutes.)
Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
I had no frosting and I am not thrilled using ready-made frosting. I was also too tired to make even a simple frosting. I decided to take chocolate chips and put them on top and let them melt and then spread them. Along the way, my daughter walked in and made an observation, that changed the cookie.
At this point, I had all the cookie on trays, one tray had smoothed chocolate and looked just right. The other had chocolate chips stuck in them, pointy side down. My daughter liked the cook of those that were not made into smooth frosting and I left them, that way. I asked, each of our guests, from 4 in age to grandpa (zeidy). Everyone like the ones with the pointy pieces.