Peanut Butter Brownie Cookies
- Prep Time: 20 minutes
- Cook Time: 10 - 14 minutes
- Servings: 24 cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 box (19.5 oz) Pillsbury® Brownie Classics® traditional fudge brownie mix
- 1/4 cup butter or margarine, melted
- 4 oz cream cheese (from 8-oz package), softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1/2 container (1-lb size) Pillsbury® Creamy Supreme® chocolate fudge frosting (about 3/4 cup)
HEAT oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
Onto a cookie sheet lined with parchment paper, DROP dough by rounded tablespoonfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie.
In small bowl, MIX powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls into 24 balls. Lightly press 1 ball into center of each ball of dough.
BAKE 10 to 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes.
REMOVE cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
1 Cookie: Calories 260; Total Fat 13g (Saturated Fat 4g); Sodium 160mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 4g
Exchanges: 1 Starch, 1 Other Carbohydrate, 2 1/2 Fat
Carbohydrate Choices: 2
Contest Name: Bake-Off® Contest 41, 2004
Contestant Name: Deb McGowan
Back to top