Brownie Cookie Sandwiches with Peanut Butter-Cream Filling

Yield:

4-1/4 doz. or 52 servings, 1 cookie sandwich each

Ingredients

Ingredients	Weights	Measures
brownie mix	6 lb. 3 lb.	1-1/4 gal. + 2-1/2 cups 2 qt. + 3-1/4 cups
miniature semi-sweet chocolate chips	1 lb. + 8 oz. 12 oz.	1 qt. 2 cups
water	16 fl oz 8 fl oz	2 cups 1 cup
powdered sugar, divided	1 lb. + 4 oz. 10 oz.	1-1/4 qt. 2-1/2 cups
PHILADELPHIA Original Cream Cheese, softened	13 oz. 6-1/2 oz.	- -
creamy natural peanut butter	15 oz. 7-1/2 oz.	1-1/2 cups 3/4 cup
heavy cream	3-1/2 fl oz 1-3/4 fl oz	6 Tbsp. 3 Tbsp.
prepared whipped topping	6 oz. 3 oz.	2 cups 1 cup

Directions

BEAT brownie mix, chocolate chips and water in bowl of mixer fitted with paddle attachment on medium-low speed until well blended.

SHAPE into 104 balls (or into 52 balls for trial recipe), using #50 scoop. Coat with 1 qt. of the powdered sugar (or 2 cups of the powdered sugar for trial recipe). Place, 3 inches apart, in parchment paper-lined sheet pans.

BAKE in 300ºF-convection oven 10 to 12 min. or until centers are set. Cool 2 min. in pans. Remove to wire racks; cool completely.

BEAT cream cheese in bowl of mixer fitted with paddle attachment on medium-low speed until creamy; scrape bowl. Blend in peanut butter, cream and remaining 1 cup powdered sugar (or remaining 1/2 cup powdered sugar for trial recipe). Fold in whipped topping.

FILL each of 2 cookies with about 1-1/2 Tbsp. of the cream cheese mixture to make sandwich. Keep refrigerated.

Kraft Kitchens Tips

Substitute

Prepare using crunchy peanut butter.

Special Extra

Use a pastry bag fitted with star tip to fill the cookies with the cream cheese mixture.

Serving Suggestion

Serve with hot cup of brewed MAXWELL HOUSE Coffee.

K:57341v11:114485

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