Recipe: Chocolate Peanut Butter Brownie Cookies

The Detroit News

Originally posted by Kate Lawson

My sweet tooth knows no season. I crave cookies whether the snow is falling or the sun is searing.

Peanut butter and chocolate are two of my favorite combinations as well as my husband's, who always has a cookie before bed. So when I get the chance to make homemade cookies, I welcome the opportunity. But sometimes I don't want to go to all the fuss of all the measuring and sifting so if I can take a shortcut, I will.

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The sweet public relations person from Duncan Hines called me a few times after sending me this information and to be honest, when I took a look I thought, OK, I can get away with this.  I've often prettied up a brownie mix with sour cream and chocolate chips so I figured why not with cookies? Fortunately, I found the mix on sale at Kroger then whipped them up once I got home and they were delicious — and half the price of the so-called gourmet cookies I usually buy. I never mentioned it was from a mix, and no one asked, which is probably a good thing. I'm a terrible liar.

Easy Chocolate Peanut Butter Brownie Cookies

1 box Duncan Hines Chewy Fudge Brownie Mix or Duncan Hines Milk Chocolate Brownie Mix

1/4 cup butter

4 ounces of softened cream cheese

1 egg

Peanut Butter Filling:

1 cup powdered sugar

1 cup peanut butter

Frosting:

Duncan Hines Creamy Home-Style Milk Chocolate Frosting or Classic Chocolate Frosting

Heat oven to 350 degrees. In medium bowl, beat brownie mix, softened butter, softened cream cheese and egg. Mix either by hand or by using a mixer.

Roll 1 tablespoon of dough into a ball; continue with rest of dough and place balls on lightly greased or parchment lined cookie sheets about 2 inches apart.

In a small bowl, mix powdered sugar and peanut butter together and roll into small balls using about 1 teaspoon. Press peanut butter balls into surface of uncooked brownie cookies and slightly flatten cookie.

Bake for 12 minutes or until edges are set.

Cookies may appear slightly under cooked, but do not over bake. Cool on cookie sheets for about 3 minutes and transfer to wire rack.

If desired: Place 6 tablespoons of frosting into a microwave-safe container and melt (30 seconds), drizzle melted chocolate over top of cookie. Cool.

For easy cleanup, place wax paper or parchment paper under wire rack — then drizzle the frosting on cookies.

32 minutes total

20 minutes to make

12 minutes to bake

Per serving: 197 calories; 11 g fat (3 g saturated fat; 50 percent calories from fat); 23 gcarbohydrates; 16 mg cholesterol; 141 mg sodium; 3 g protein; 0.5 g fiber.