Are you noticing a pattern yet?  It seems that (truly unintentionally!) almost all my cookies this year have found a way to incorporate chocolate.  This is another great chocolate cookie.  Gooey and soft, with just the right ratio of peanut butter to chocolate.  They've got all the great flavor of a traditional Buckeye, but they're so much easier to make!  (read - you don't have to refrigerate the dough overnight!)  :)

Buckeye Brownie Cookies

• 1 box fudge brownie mix (19.5 oz or family size)
• 1/4 cup plus 2 Tbsp salted butter, divided
• 4 oz. cream cheese, at room temperature
• 1 egg
• 1 cup powdered sugar
• 1 cup all-natural creamy peanut butter
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper or silicone baking mat.

In a medium bowl, mix together powdered sugar and peanut butter until it is completely combined.  *I had to knead mine together a little at the end to get it all blended.*  Form the mixture into balls, about 1-inch.  Set aside.  (Note: make sure you have one peanut butter ball for each cookie - 24)

Melt 1/4 cup butter.  Add to a separate bowl, along with the cream cheese, egg, and brownie mix.  Beat until combined.  The dough is very stiff.  Drop in rounded spoonfuls on to prepared baking sheets.  Form into 24 cookies.

Bake cookies 12 minutes.  Remove from oven and immediately press a peanut butter ball lightly into the center of each cookie.  Allow cookies to cool on the baking sheet for 5 minutes.  Remove to a wire rack to cool completely.

In a microwave-safe bowl, melt the chocolate chips with 2 Tbsp butter.  Heat for 30 second and stir until melted.  If necessary, heat another 10 seconds at a time.  Spoon about 1/2 Tbsp of melted chocolate on top of each cookie so that it covers the peanut butter ball.  Allow the chocolate to set.

Store in an airtight container.  Makes 2 dozen.