BUCKEYE BROWNIE COOKIES

By duckieq

Ingredients

• chocolate frosting:
• 1 box (18-19 oz) Brownie mix
• 1/4 cup butter, melted
• 1/2 cup cream cheese, room temperature
• 1 egg
• 3/4 cup peanut butter
• 3/4 cup powdered sugar
• 3/4 cup chocolate frosting
• 1 cup butter, room temperature
• 2/3 cup boiling water
• 1 cup Hershey's Special Dark cocoa powder, sifted *you can use regular cocoa powder if you prefer
• 8 cups powdered sugar
• 1 tsp vanilla

Preparation

Step 1

Preheat oven to 350°
Line baking sheet with parchment paper.
In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.
Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.
In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.
Press peanut butter down slightly because the peanut butter won't spread and you don't want the cookies to be too tall.
Bake for 10-12 minutes until edges are set.
Transfer to wire rack to cool.
When cooled top each cookie with about a tablespoon of chocolate frosting.
frosting:
In a mixer combine all ingredients and over low speed for 30 seconds.
Increase speed to medium and beat for 1 minute until smooth.
Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
NOTES
I prefer the dark cocoa powder, as it gives a deeper chocolate flavor, but you can certainly use regular or Dutch Processed cocoa powder.