Peanut Butter Cookie Stuffed Brownies Recipe

Ingredients

1

box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

Water, oil and eggs called for on brownie mix box

1

                        pouch Betty Crocker™ peanut butter cookie mix

2

tablespoons vegetable oil

1

tablespoon water

1

egg

1/2

cup creamy peanut butter

Preparation

Heat oven to 350°F. Generously grease bottom and sides of 13x9-inch pan.

In medium bowl, make brownie batter as directed on box. Pour 1 1/3 cups batter into pan; spread evenly. Bake 10 minutes. (Set remaining brownie batter aside.)

Meanwhile, in another medium bowl, stir together remaining ingredients to make cookie dough.

Remove partially baked brownies from oven. Cool slightly, about 10 minutes.

With knife, gently score top of partially baked brownies to help brownie layer and cookie layer stick together. Press cookie dough over brownies. Top with remaining brownie batter.

Bake about 45 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Cut into 6 rows by 4 rows.

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