Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies (Thank you Anita from Eldersburg)

This recipe is from the Weight Watchers 20 minute recipe book from the Spring of 2009.

Points value: 1 - serving size 1 cookie
Prep: 11 minutes Bake: 9 minutes
These dense cookies don’t spread much on the pan, so there is room for all of them in one batch.

2 1/3 cups low-fat fudge brownie mix (such as Betty Crocker)
3 Tbsp. chunky peanut butter
2 Tbsp. 1 % low-fat milk
2 Tbsp. egg substitute
Parchment Paper
2 Tbsp. lightly salted dry-roasted peanuts, chopped

1. Preheat oven to 375degrees.
2. Lightly spoon brownie mix into a dry measuring cup; level with a knife. Combine brownie mix, peanut butter, milk, and egg substitute in a large bowl. Drop by level tablespoonfuls about 1 inch apart onto a baking sheet lined with parchment paper. Sprinkle with peanuts, pressing peanuts gently into the dough.
3. Bake at 375 degrees for 9 minutes or until puffed. Remove cookies and cool on parchment paper. Yield: 25 cookies (serving size; 1 cookie)