33 oz peanut butter sandwich cookie crumbs refrigerated at room temperature
36 peanut butter cups (from 8-oz bag)
36 servings vegetable oil for on brownie mix box
Equipment
bowl
frying pan
baking sheet
baking paper
oven
wire rack
toothpicks
Directions
Heat oven to 350F. Spray 9-inch square pan with cooking spray. In large bowl, stir brownie mix, water, oil and egg until well blended.
Spread in pan.
Bake 33 to 36 minutes or until toothpick inserted 1 inch from edge of pan comes out almost clean. Cool completely.
Cut into 6 rows by 6 rows. Working from bottom of brownie, push 1 peanut butter cup candy into center of each brownie.
Line cookie sheet with cooking parchment paper. In large bowl, stir cookie dough and flour until blended. Divide dough into 36 pieces. Flatten each portion of dough and place 1 brownie square in center; press dough around brownie, completely covering and reshaping to form a ball. On cookie sheet, place balls 1 inch apart.
Bake 13 to 15 minutes or until set.
Remove from cookie sheet to cooling rack; cool completely.
