Brownie Cookies With Peanut Butter Surprise Recipes

PEANUT BUTTER COOKIE-STUFFED BROWNIES

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 13x9-inch pan.
• In medium bowl, make brownie batter as directed on box. Pour 1 1/3 cups batter into pan; spread evenly. Bake 10 minutes. (Set remaining brownie batter aside.)
• Meanwhile, in another medium bowl, stir together remaining ingredients to make cookie dough.
• Remove partially baked brownies from oven. Cool slightly, about 10 minutes.
• With knife, gently score top of partially baked brownies to help brownie layer and cookie layer stick together. Press cookie dough over brownies. Top with remaining brownie batter.
• Bake about 45 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Cut into 6 rows by 4 rows.

PEANUT BUTTER BROWNIE COOKIES

Steps:

• Preheat oven to 350°F and line 2 baking sheets with parchment paper (or a silicone baking sheet).
• Add powdered sugar, cocoa, and salt to a mixing bowl and whisk to combine. Add the egg whites and egg. Whisk a little bit at a time - this will take a few minutes - until fully incorporated and wet. It will be quite thick.
• Add the peanut butter and chocolate chips and just slightly mix. Leave some swirls so the peanut butter will be visible when baked. Spoon 1 Tablespoon of batter, 2" apart to form about 27 cookies. Do not flatten the batter; it will spread as it bakes.
• Bake 7 minutes. Rotate the baking tray and bake another 7 minutes and remove promptly. Allow to cool for 5 minutes before removing from the tray.

PEANUT BUTTER BROWNIE COOKIES

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.

PEANUT BUTTER BROWNIE COOKIES

Steps:

• Heat oven to 350 degrees F. In medium bowl, beat brownie mix, with melted butter, cream cheese and egg, by hand until well blended.
• Drop dough onto ungreased cookie sheets about 2 inch apart. Should make 24 cookies.
• In small bowl mix powdered sugar and peanut butter together and roll into 24 balls. Lightly press peanut butter balls into surface of uncooked brownie cookies and bake for 10 to 14 minutes or until edges are set.
• Cool completely on cookie sheets. Transfer to wire rack. For easy clean up, place wax paper or parchment paper under wire rack.
• Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds). Drizzle melted chocolate over top of cookie. Cool.

CHEWY PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
• In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
• Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
• Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

PEANUT BUTTER CUP-STUFFED BROWNIE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg, flour and water until well blended. Let stand 15 minutes.
• Shape dough into 24 (1 1/2-inch) balls. For each cookie, flatten ball into palm of hand to about 2-inch circle. Press 1 peanut butter cup, bottom side down, into center. Wrap edges of dough around it to completely enclose; reshape into ball. Place 2 inches apart on large ungreased cookie sheets. Press M&M's™ candies on tops of cookies.
• Bake 10 to 12 minutes or until edges are set. Cool 10 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

PEANUT BUTTER SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
• In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches.
• Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
• Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

PEANUT BUTTER COOKIE DOUGH BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine 2 1/2 cups white sugar, 1 cup melted butter, and vanilla extract in a large bowl. Beat in eggs one at a time with an electric mixer, mixing well after each addition until thoroughly blended.
• Sift 1 1/2 cups flour, cocoa powder, and salt together in a bowl. Stir flour mixture gradually into butter mixture until blended. Spread batter evenly into the prepared baking dish.
• Bake in the preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.
• Combine milk and vinegar in a large bowl and let stand for 5 minutes until milk sours. Add 1/2 cup butter, peanut butter, 1/2 cup white sugar, and brown sugar; stir until mixture is smooth and fully combined.
• Sift 1 1/4 cups flour, baking soda, baking powder, and salt together in a small bowl. Mix into peanut butter mixture until well blended.
• Spread peanut butter mixture over warm brownies. Drizzle melted chocolate chips on top. Refrigerate for 1 to 2 hours before cutting into squares.

BROWNIES WITH A SURPRISE

Steps:

• Preheat oven to 350 degrees. Melt butter and chocolate together in a metal bowl over simmering water. Remove from over water and set aside. In a large bowl, whisk together sugar, eggs and vanilla. Whisk only to blend. Add chocolate mixture and whisk gently. Add flour and salt and use the whisk to stir in until blended. Grease a 12 by 12-inch square pan, and line the bottom with parchment. Pour a scant half of the brownie batter into pan and spread smooth. Place the 16 peanut butter cups upside-down onto the batter, spacing them evenly in 4 rows of 4 (the brownies will be cut into 16 squares, with a peanut butter cup in the center of each.) Push the cups down into the batter slightly. Top with the remaining batter and gently spread smooth. Bake 30 minutes. Center will still be soft. Remove from oven and let cool in pan on wire rack. Cool completely before cutting, or for best cutting results, chill several hours or overnight in refrigerator. Cut into 16 (3-inch) squares.

BROWNIE SURPRISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
• Beat at medium speed until creamy.
• Add egg and vanilla, and continue beating until well mixed.
• Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
• Beat until well mixed.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 6-7 minutes or until edges are just set.
• Remove from oven.
• Press 1 marshmallow half onto center of each cookie.
• Continue baking for 2 minutes or until marshmallow is softened.
• Cool 1 minute; remove from cookie sheets.
• Cool completely.
• Combine all frosting ingredients except milk in small mixer bowl.
• Beat at low speed, adding enough milk for desired spreading consistency.
• Frost cooled cookies, covering entire marshmallow.
• Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.