- 1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
- 1/4 cup butter or margarine, melted
- 1 (4 ounce) package cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1/2 (16 ounce) can chocolate fudge ready-to-spread frosting
- Heat oven to 350 degrees 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 degrees 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.