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I cut out dozens of new recipes a month, stashing most away in my kitchen to hopefully get around to making. Still, we all have our culinary priorities. For me, it's anything that mixes peanut butter and chocolate. That gets moved directly to the top of the pile. PB & Chocolate lovers are like a cult, aren’t we?

So I found a recipe for Peanut Butter Brownie Cookies on a Pillsbury ad and immediately made them (after distributing the recipe around to fellow PB & Chocolate fans). I ran out of time, so I didn’t add the chocolate frosting at the top, but they were delicious and got rave reviews all around (zap them in the microwave if you're feeling really indulgent)… They’re super easy and no-fuss, so they’d be a great project to do with the kids. There are no electric mixers involved, and rolling the peanut butter is a tasty hands-on task.

Give them a try, and let me know what you think! Or just send me your favorite PB and Chocolate recipe... I'm always looking.

1 (19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting

1. 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).
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. 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.
4. Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.