Peanut Butter Brownie Pillow Cookies

https://inspiredbycharm.com/peanut-butter-brownie-pillow-cookies/
Cari started this dough, but didn't get to finish it before she burned out
She asked me to finish for her. Delicious cookies, a bit of work.
							REFRIGERATE
PREP:	lots - 3-5 hours min			Cook time:	10 to 12
Temp:	350F			Makes:	4 dozen
Brownie Batter:					Peanut butter cookie dough:
4	oz.	Baker's unsweetened chocolate			1	cup	unsalted butter softened
0.75	cup	unsalted butter			1	cup	sugar
1	cup	sugar			0.75	cup	creamy peanut butter
1	cup	brown sugar packed			2	lg	eggs
2	lg	eggs			2	tsp	vanilla
1	tsp	vanilla			3	cup	all purpose flour
1	cup	all-purpose flour			1	tsp	baking soda
					2	tsp	hot water
					1	tsp	salt
Brownie Dough Prep Steps:
1	Add chocolate and butter to large microwave-safe bowl.
2	microwave on high for 2 to 3 minutes, stir every 30 seconds until melted and smooth
3	stir in the sugars
4	Add the eggs and vanilla and mix until smooth
5	Add flour, stir to combine
6	REFRIGERATE brownie batter 4-5 hours or overnight - until firm
Peanut Butter Dough prep steps:
7	cream together butter, sugar and brown sugar
8	beat in peanut butter
9	beat in eggs, one at a time
10	stir in vanilla
11	dissolve baking soda in hot water. Add to the batter
12	add salt to batter
13	Add flour, stir to combine
14	REFRIGERATE peanut butter batter 1-2 hours or overnight.
Bake Steps:
15	Heat the oven to 350°F
16	line a baking sheet with parchment paper.
17	remove both doughs from refrigerator
18	form brownie batter into 3/4-inch balls
19	make peanut butter dough into roughly 1 to 1-1/2 inch balls
20	flatten peanut butter balls out, then wrap around brownie balls, covering completely
21	place on parchment covered cookies sheets
22	flatten slightly
23	optional: make criss cross pattern with fork
24	bake 10 to 12 minutes, until edges just start to brown
25	cool on baking rack, store in airtight container

Peanut Butter M&M Cookies

Refrigerate

350^oF for 8-9 minutes

http://sallysbakingaddiction.com/2012/03/27/peanut-butter-mm-cookies/

Yield: about 3 dozen cookies

Soft, puffy, and thick peanut butter cookies loaded with colorful M&Ms.

Ingredients:

• 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 3/4 cup (185g) creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups (160g) all-purpose flour
• 1 and 1/2 cups (300g) M&Ms – peanut butter
• Optional: Mini chocolate chips

Directions:

1.    In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the M&Ms and mini chocolate chips with a wooden spoon. Chill the dough for at least 30 minutes.

2.    Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto parchment covered cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won't spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.

3.    Allow to cool completely on a wire rack. Enjoy!

Sally's Tip: You may use unsalted butter in this recipe.  If so, add 1/4 tsp salt with the flour.

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Recipe adjusted and Made by Cheryl