Isaacs' Home Recipes Main Dessert Recipes Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

1 package (19.5 ounces) Pillsbury Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter-flavored crisco, melted
4 ounces cream cheese, softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 can (from 16 ounce can) Chocolate Fudge Frosting (Pillsbury)

Preheat oven to 350 degrees.
In medium bowl, beat brownie mix, melted crisco, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
Drop 24 rounded tablespoonfuls of dough 2" apart onto ungreased cookie sheets; 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 of peanut butter into 24 balls.
Lightly press 1 peanut butter ball into center of each ball of dough.
Bake at 350 degrees for 10-14 minutes or until edges are set.
Cool 1 minute; remove from the cookie sheets.
Cool at least 30 minutes.
Spread thin layer of frosting over peanut butter portion of each cooled cookie.