PEANUT BUTTER COOKIE BROWNIE RECIPES

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PEANUT BUTTER BROWNIE COOKIES RECIPE - PILLSBURY.COM



Peanut Butter Brownie Cookies Recipe - Pillsbury.com image

These chocolaty cookies have a peanut butter surprise in every bite.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 1 hours 0 minutes

Yield 24

Number Of Ingredients 7

1 (18.4-oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup Jif® creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting

Steps:

  • 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).
  • Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets 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 peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
  • Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
  • Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Nutrition Facts : Calories 170 , CarbohydrateContent 14 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 115 mg, SugarContent 11 g, TransFatContent 0 g

PEANUT BUTTER COOKIE BROWNIES - FRESH APRIL FLOURS



Peanut Butter Cookie Brownies - Fresh April Flours image

Soft and chewy brownies sit atop a peanut butter cookie crust and get swirled with peanut butter cookie batter to create peanut butter brownies unlike any other!

Provided by Lynn April

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 16

Number Of Ingredients 17

½ cup (113g) unsalted butter (cut into 6-8 slices)
8 ounces (227g) semi-sweet chocolate (coarsely chopped)
¾ cup (150g) firmly packed light brown sugar
¼ cup (50g) granulated sugar
3 large eggs (room temperature preferred*)
1 teaspoon vanilla extract
¾ cup (90g) all-purpose flour
¼ teaspoon salt
½ cup + 2 Tablespoons (75g) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
4 Tablespoons (58g) unsalted butter (softened to room temperature)
¼ cup (25g) granulated sugar
2 Tablespoons brown sugar
6 Tablespoons (96g) peanut butter (not natural)
1 large egg
½ teaspoon vanilla extract

Steps:

  • BROWNIE LAYER
  • PEANUT BUTTER COOKIE LAYER
  • FINISH THE BROWNIE LAYER
  • ASSEMBLE BROWNIES

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