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Peanut Butter Brownie Cookies

  • 1 box brownie mix (19.5 oz)
  • 1/4 cup melted butter or margarine
  • 4 oz. cream cheese, softened
  • 1 egg
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 3/4 cup chocolate frosting
  1. Heat oven to 350. In a medium bowl, beat brownie mix, melted butter, cream cheese, and egg 50 strokes with a spoon until well blended (dough will be sticky).
  2. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie.
  3. In a small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls 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 cookies on cookie sheets at least 30 minutes.
  5. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

High Altitude (3,500-6,500 ft.) Before baking, flatten cookies slightly. Bake 11 to 15 minutes.

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Peanut Butter Brownie Pie

2 cups crushed Nutter Butter cookies

1/2 cup butter – melted

1  1/2 cups brownies – broken apart

1 cup peanut butter

1 cup sugar

1  – 8 ounce Cool Whip

1  – 8 ounce cream cheese (room temperature)

2 teaspoons vanilla

chocolate shavings

In a mixing bowl combine crushed Nutter Butter cookies and melted butter. Pour into a pie dish and press into place to form a crust.

Create a brownie layer on top of the Nutter Butter crust.

In a large bowl combine peanut butter, sugar, Cool Whip, cream cheese, and vanilla.  Beat together to a smooth consistency.  Pour into pie pan.

sprinkle chocolate shavings over pie.

Place in freezer for at least 3 hours before serving.

Remove pie from freezer a few minutes before slicing.

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Brownie Roll-Out Cookies

3 cups flour

1/3 cup unsweetened cocoa

3/4 teaspoons salt

1/2 teaspoon baking powder

2 sticks unsalted butter, softened

1  1/2 cups sugar

2 large eggs

1 teaspoon vanilla

Preheat oven to 350 degrees

Whisk the flour, cocoa, salt, and baking powder in a bowl, set aside

Beat butter and sugar with electric mixer until fluffy.  Add eggs, one at a time, scraping down bowl.  Mix in vanilla.  Gradually mix in the dry ingredients.  Wrap in plastic wrap and chill for at least 1 hour.

Roll out the cookie dough onto a floured counter.  Cut into desired shapes brushing extra deposits of flour off the top (it does disappear once baked though so don’t overly fret if they go in the oven looking white)

Bake on a parchment lined baking sheet for 8-11 minutes (8 for 1/8 inch-thick cookies, 11 for 1/4 inch cookies), until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.  You can frost, but they don’t need it.