Ready in: 90 minutes
Makes: 24 cookies
1 19.5 oz. box fudge brownie mix
1/4 cup butter, melted
4 oz. cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1/2 container ready-to-spread chocolate frosting (about 3/4 cup)
Heat oven to 350 degrees F. In medium bowl, beat brownie mix, melted butter, cream cheese, and egg 50 strokes with a spoon until well blended. (dough will be sticky)
Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls, 2 inches apart, 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 into 24 balls. Lightly press 1 ball into center of each ball of dough.
Bake 10 to 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes.
Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (3,500-6,500 ft.): Before baking, flatten cookies slightly. Bake 11 to 15 minutes.