Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (19.5 oz.) Pillsbury Brownie Classics Traditional Fudge Brownie Mix

  • ¼

    cup Butter Flavor Crisco All-Vegetable Shortening (melted)

  • 4

    oz. cream cheese, softened

  • 1


  • 1

    cup powdered sugar

  • 1

    cup Jiff Creamy Peanut Butter

  • ½

    can Pillsbury Cream Supreme Chocolate Fudge Frosting


Preheat oven to 350 degrees. In medium bowl, beat brownie mix, melted Crisco, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky.) Drop by 24 rounded tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets; smooth edge of each to form round cookie. In small bowl, mix powdered sugar and Jiff with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls of Jiff mixture into 24 balls. Lightly press 1 peanut butter ball into center of each ball of dough. Bake at 350 degrees for 10 to 14 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool at least 30 minutes. Spread thin layer of frosting over peanut butter portion of each cooled cookie.


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