Peanut Butter Brownie Cookies – a delicious recipe with Brownie, butter, cream cheese, egg, powdered sugar, Jif. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2
DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3
MIX powdered sugar and peanut butter in small bowl 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.
4
BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5
SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
6
High Altitude (above 3500 ft.):
7
FLATTEN cookies slightly before baking. Bake at 350u00b0 F for 11 to 15 minutes.
976
kcal
Calories
69
g
Fat
74
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (19.5 oz.) Pillsbury(R) Classic Traditional Fudge Brownie, 1/4 cup butter, melted, 4 ounces cream cheese, softened, 1 large egg, and more.
Yes, Peanut Butter Brownie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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