Peanut Butter Knockouts

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1 package duncan hines peanut butter cookie dough
• 1 whole egg
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup creamy peanut butter
• 1 egg yolk
• 2 1/2 tablespoons granulated sugar
• 1 dash salt (optional)
• 1/2 cup miniature semisweet chocolate chips (optional)
• 2 teaspoons shortening

Recipe

• 1 preheat oven to 375.
• 2 combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl.
• 3 stir until thoroughly bleded.
• 4 shape dough into 36 (about 1 inch) balls.
• 5 place 2 inches apart onto ungreased cookie sheets.
• 6 press thumb gently in center of each cookie.
• 7 combine cream cheese, peanut butter, egg yolk sugar and salt in medium bowl.
• 8 beat at medium speed with electric mixer until blended.
• 9 stir in mini choc.
• 10 chips, if desired.
• 11 fill center of each cookie with rounded teaspoonful of filling.
• 12 bake 8-10 minutes or until light golden brown.
• 13 cool 2 minutes on cookie sheets.
• 14 remove to cooling racks.
• 15 cool completely.
• 16 place chocolate chips and shortening in small resealable plastic bag; seal, place bag in bowl of hot water for several minutes.
• 17 dry bag with towel, kneed bag until contents are blended and chocolate is smooth.
• 18 snip a tiny hole in corner of bag.
• 19 (i just stick a toothpick and make a little hole) drizzle contents over cookies.
• 20 allow drizzle to set before storing cookies between layers of waxed paper--ps.
• 21 i usually just microwave the choc.
• 22 and save some time and drizzle over cookies.