Ingredients:
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 1 box brownie mix
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 egg
- 4 ounces of chocolate (I prefer Ghiradelli’s melting wafers.)
Directions:
Begin by preheating your oven to 350 degrees F.
Then, in a medium-sized bowl, mix together the peanut butter, powdered sugar, and vanilla until completely combined. Roll into roughly 24 1-inch-diameter balls. Set aside.
In a large bowl mix together the brownie mix, butter, cream cheese, and egg.
Using a cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Smooth the edges if necessary to form a round cookie.
Bake the cookies for 15 – 20 minutes.
After baking, immediately press one of the prepared peanut butter balls into the center of each cookie. Allow the cookies to cool on the pan for about 5 minutes. Then transfer them to a wire rack to finish cooling.
Once the cookies are cool, melt your chocolate in a double boiler (or in the microwave in a microwave-safe bowl). Spoon melted chocolate over the top of each cookie. Allow the chocolate to set before serving.
