Nutrition

Ingredients

• PEANUT BUTTER BALLS:
• 1-1/2 cups creamy peanut butter
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• BROWNIE BASE:
• 1 package (18.4 ounces) Dark chocolate brownie mix
• 4 ounces cream cheese, softened
• 1/4 cup butter, melted
• 1 large egg, room temperature
• CHOCOLATE TOPPING:
• 1 cup semisweet chocolate chips
• Silver edible glitter, optional

Instructions

1. 1 Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the peanut butter and softened butter until smooth. Gradually add the confectioners' sugar until no white streaks remain.
2. 2 Scoop the peanut butter mixture into 1-inch balls, then place them on parchment-lined baking sheets. Refrigerate the peanut butter balls until they’re firm, about 45 minutes.
3. 3 In a large bowl, use a hand mixer or stand mixer to beat together the dark chocolate brownie mix, softened cream cheese, melted butter and room-temperature egg until thoroughly combined. Editor’s Tip: Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated.
4. 4 Shape the cookie dough into 1-1/2-inch balls, then place them 2 inches apart on parchment-lined baking sheets.
5. 5 Bake the cookies until the edges are set, 12 to 15 minutes. Remove the cookies from the oven, then immediately place a peanut butter ball in the center of each cookie. Let the cookies stand on the pans for five minutes, then remove them to wire racks to cool completely. Editor’s Tip: Bakers, you may be familiar with this step if you’ve made peanut butter blossoms before.
6. 6 In a small bowl, microwave the semisweet chocolate chips in 20-second increments until melted, stirring between each increment until the mixture is completely smooth. Spoon or pipe the melted chocolate, covering the peanut butter centers. Let the melted chocolate set. If desired, decorate with edible glitter.

Original Source

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