Ingredients
Method
- Preheat the oven to 350°F (180°C).
- In a medium bowl, combine the brownie mix, vanilla extract, cornstarch, melted butter, cream cheese, and egg. Use a hand mixer to blend until smooth, and the dough is slightly sticky.
- Using a cookie scoop or spoon, scoop the dough onto an ungreased cookie sheet. Smooth the edges of each cookie to form a round shape.
- Bake for 12 minutes in the preheated oven.
- While the cookies are baking, mix powdered sugar and peanut butter in a medium-sized bowl until smooth. Form the mixture into about 1-inch balls (1 for each cookie) and set aside.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly.
- Cool the cookies for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring in between until fully melted.
- Spoon about 1/2 tablespoon of melted chocolate on top of each cookie, covering the peanut butter ball. Allow the chocolate to set.
- Store the cookies in an airtight container.
Notes
For a smoother cookie dough, let the cream cheese and butter soften at room temperature before mixing.
Don't overbake the cookies as they will continue to cook and firm up while cooling.
You can use milk chocolate chips or dark chocolate chips instead of semi-sweet if you prefer.
Don't overbake the cookies as they will continue to cook and firm up while cooling.
You can use milk chocolate chips or dark chocolate chips instead of semi-sweet if you prefer.