Ingredients for Peanut Butter Knockouts
- Peanut Butter Cookie Dough
- Egg
- 4 ounces cream cheese, softened
- Creamy Peanut Butter
- 1 large egg yolk
- Granulated Sugar
- Pinch of salt
- Miniature Semisweet Chocolate Chips
- 1 tablespoon shortening
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How to Make Peanut Butter Knockouts
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cookie mix (as per package directions), 1 packet peanut butter from the mix, and 1 large egg.
- Stir until thoroughly blended.
- Shape dough into 36 balls (approximately 1 inch in diameter).
- Place balls 2 inches apart onto ungreased cookie sheets.
- Gently press your thumb into the center of each cookie to create an indentation.
- In a medium bowl, combine 4 ounces cream cheese (softened), 1/2 cup peanut butter, 1 large egg yolk, 1/4 cup granulated sugar, and a pinch of salt.
- Beat at medium speed with an electric mixer until smooth and creamy.
- Stir in 1/2 cup mini chocolate chips (or more, to taste).
- Fill the center of each cookie with a rounded teaspoonful of the cream cheese filling.
- Bake for 8-10 minutes, or until lightly golden brown.
- Cool for 2 minutes on the cookie sheets.
- Transfer cookies to a wire rack to cool completely.
- While cookies cool, prepare the chocolate drizzle: Place 6 ounces semi-sweet chocolate chips and 1 tablespoon shortening in a small, resealable plastic bag.
- Seal the bag and place it in a bowl of hot water for several minutes, or until the chocolate is melted.
- Remove bag from hot water, dry it with a towel, and knead the bag until the chocolate is smooth and well combined.
- Snip a tiny hole in one corner of the bag.
- Drizzle the melted chocolate over the cooled cookies.
- Allow the chocolate drizzle to set completely before storing. Store cookies between layers of waxed paper.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
18g
Carbs
9g
