Saturday, March 28, 2015

Buckeye Brownie Cookies

Buckeye Brownie Cookies
1 brownie mix
1/2 stick margarine or butter (room temp)
1/2 block fat free cream cheese (room temp)
1 egg
cup powdered sugar
cup creamy peanut butter
approximately 4 blocks of chocolate almond bark
In a medium bowl, cream butter/margarine and cream cheese until light and fluffy.  Slowly mix in egg and brownie mix.  Cover dough and chill 2 hours in fridge or 30-45 minutes in freezer.  Meanwhile, mix peanut butter and powdered sugar in a small bowl, cover and chill as well.
When ready to bake, preheat oven to 350 degrees.  With well greased hands, first scoop out small scoops of peanut butter mixture and roll into walnut-size balls.  Next, scoop out dough using a scoop or tablespoon, roll into cookie-size balls and place on a cookie sheet.  Bake for approximately 12 minutes.  When cookies are done, remove from oven and immediately press a peanut butter ball into the center of each cookie.  Let cool.  Once cooled, melt chocolate blocks (preferably in a double-boiler to prevent burning) and spread approximately a teaspoon of melted chocolate over each peanut butter ball.  Let chocolate set before serving.

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