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Category: Cookies
Prep Time: Cook Time: Total Time:
1 pkg peanut butter cookie mix
1 egg
1 (3 oz) pkg cream cheese, softened
1/4 cu creamy peanut butter
1 egg yolk
2 1/2 tbsp sugar
Dash salt
1/2 cup mini chocolate chips
1/2 cup regular chocolate chips
2 tsp shortening
Preheat oven to 375. Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl. Stir until thoroughly blended. Shape dough into 36 balls. Place 2 inch apart on ungreased cookie sheet. Press thumb gently in center of each coolie.
Combine cream cheese, peanut butter, egg yolk, sugar and salt in medium bowl. Beat until blended. Stir in mini chips. Fill center of each cookie with filling. Bake 8-10 minutes or until light golden brown. Cool 2 minutes on cookie sheets. Remove to cooling racks. Cool completely.
Place chocolate chips and shortening in a small resealable plastic bag; seal. Place bag in hot water for several minutes. Dry bag with towel. Knead bag until contents are blended and chocolate is smooth. Snip tiny hole in corner of bag. Drizzle contents over cookies. Allow drizzle to set before storing cookies between layers of waxed paper in airtight container. Makes 3 dozen
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PEANUT BUTTER KNOCKOUTS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 pkg peanut butter cookie mix
1 egg
1 (3 oz) pkg cream cheese, softened
1/4 cu creamy peanut butter
1 egg yolk
2 1/2 tbsp sugar
Dash salt
1/2 cup mini chocolate chips
1/2 cup regular chocolate chips
2 tsp shortening
Preheat oven to 375. Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl. Stir until thoroughly blended. Shape dough into 36 balls. Place 2 inch apart on ungreased cookie sheet. Press thumb gently in center of each coolie.
Combine cream cheese, peanut butter, egg yolk, sugar and salt in medium bowl. Beat until blended. Stir in mini chips. Fill center of each cookie with filling. Bake 8-10 minutes or until light golden brown. Cool 2 minutes on cookie sheets. Remove to cooling racks. Cool completely.
Place chocolate chips and shortening in a small resealable plastic bag; seal. Place bag in hot water for several minutes. Dry bag with towel. Knead bag until contents are blended and chocolate is smooth. Snip tiny hole in corner of bag. Drizzle contents over cookies. Allow drizzle to set before storing cookies between layers of waxed paper in airtight container. Makes 3 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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