New Cookie Recipe--Tall Glass of Milk Required

I tried a new cookie recipe on Saturday. Meredith was in the baking mood, so we made cookies while the boys were at an archery tournament. They were really yummy, but really, really sweet. I changed some things in the recipe and would change the amount of peanut butter. The recipe I'll give is for how I'd do it next time. If you love peanut butter (and overdosing on sugar) you can double the peanut butter and powdered sugar, that's what the recipe originally called for. It also called for canned chocolate icing instead of sprinkles, but that would have led to some sort of diabetic coma. Even I, with my sweet tooth, could tell that. Don't know what they were thinking. Maybe they have stock in spandex...or find cellulite very attractive...

Peanut Butter Brownie Cookies

1 pkg brownie mix
1/4 c. butter, melted
4 oz. cream cheese, softened
1 egg
1/2 c. powdered sugar
1/2 c. creamy peanut butter
chocolate sprinkles

Preheat oven to 350 degrees. In a medium bowl, beat brownie mix, butter, cream cheese, and egg for 50 strokes with a spoon until well blended. Drop 24 rounded tablespoonfuls of dough on ungreased cookie sheets; smooth to round edges. In a small bowl, mix powdered sugar and peanut butter. Form into 24 balls; press lightly onto cookies. (They'll stay this shape so if you want the peanut butter spread more over the cookie, flatten the peanut butter ball before pressing into cookie.) Apply sprinkles onto peanut butter. Bake for 10-14 minutes. Cool 1 minute; remove from cookie sheets. Cool at least 30 minutes.

Menus for the week--
Monday--Tacos
Tuesday--Sweet BBQ Chicken Kabobs, Rice, Fruit Salad
Wednesday--Sour Cream Bread, Bacon, Special Eggs
Thursday--Ultimate Grilled Steaks, Au Gratin Potatoes, Broccoli Salad, Rolls
Friday--Homemade Pizza
Saturday--out to eat
Sunday--leftovers