1/2 c Creamy peanut butter
1/2 c Confectioner’s sugar
1/2 c Packed brown sugar
1/4 c Sugar
1/2 c Butter or margarine;
-softened
6 oz Cream cheese; softened
1 ts Vanilla
1 Egg
2 c All-purpose flour
1/4 c Cocoa
1 ts Baking powder
FROSTING
1 c Confectioner’s sugar
2 oz Cream cheese; softened
2 tb Cocoa
1 tb Milk
In a small bowl, stir peanut butter and confectioners’ sugar until
smooth. Chill 15 minutes. Meanwhile in a large bowl beat sugars,
butter and cream cheese until light and fluffy. Add vanilla and egg.
Combine flour, cocoa and baking powder; add to cream cheese mixture
and mix well. Roll into 1 inch balls. Place half of the balls 2
inches apart on a greased baking sheet. Make a depression in the
center of each ball with your thumb; fill with 1 teaspoon of chilled
peanut butter mixture. Flatten remaining balls and place on top,
pressing edges to seal. Bake at 350 for 8 to 10 minutes. Remove to a
wire rack to cool. Combine frosting ingredients in a small bowl; stir
until smooth. Frost cooled cookies. Yield: 2 dozen.
Yields
1 servings