Today’s cookie is a try-at-your-own-risk/experimental cookie. Fudgy Chocolate Peanut Butter Cookies are a take on the brownie-mix based cookie I tried earlier, but with a few major changes. Instead of using brownie mix, I made a scratch base. For the topping, I used a combination of condensed milk and chocolate chips. In short, I used the old chocolate covered cherry cookie recipe and filled it with peanut butter instead of cherries.
Update: After making these cookies from scratch and testing them side-by-side with the original brownie mix version, I think the brownie mix version is better. It’s easier to make which is a plus, but the mix is also a bit lighter and contrasts with the peanut butter. There’s still room for experimentation, though. The canned frosting can be replaced with ganache or melted milk chocolate and the brand of brownie mix can be changed up. I will add notes as I make changes, but below is the base recipe originating from the old Bake-Off classic.
- (18.4-oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
- 1/4 cup butter, melted
- 4 oz. cream cheese softened cream cheese
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1/2 cup chocolate frosting, homemade or canned
- Preheat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg. Beat 50 strokes with spoon until you have a sticky dough.
- 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.