Peanut Butter Knockouts

• package duncan hines peanut butter cookie dough1
• whole egg↗1
• (3 ounce) package cream cheese, softened↗1
• cup creamy peanut butter↗1⁄4 cup
• egg yolk↗1
• tablespoons granulated sugar↗2 1⁄2 tablespoons
• dash salt (optional)↗1
• cup miniature semisweet chocolate chips (optional)↗1⁄2 cup
• teaspoons shortening↗2 teaspoons

Step-by-step instructions

1. 1

   Preheat oven to 375.

2. 2

   Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl.

3. 3

   Stir until thoroughly bleded.

4. 4

   Shape dough into 36 (about 1 inch) balls.

5. 5

   Place 2 inches apart onto ungreased cookie sheets.

6. 6

   Press thumb gently in center of each cookie.

7. 7

   Combine cream cheese, peanut butter, egg yolk sugar and salt in medium bowl.

8. 8

   Beat at medium speed with electric mixer until blended.

9. 9

   Stir in mini choc.

10. 10

    chips, if desired.

11. 11

    Fill center of each cookie with rounded teaspoonful of filling.

12. 12

    Bake 8-10 minutes or until light golden brown.

13. 13

    Cool 2 minutes on cookie sheets.

14. 14

    Remove to cooling racks.

15. 15

    Cool completely.

16. 16

    Place chocolate chips and shortening in small resealable plastic bag; seal, place bag in bowl of hot water for several minutes.

17. 17

    Dry bag with towel, Kneed bag until contents are blended and chocolate is smooth.

18. 18

    Snip a tiny hole in corner of bag.

19. 19

    (I just stick a toothpick and make a little hole) Drizzle contents over cookies.

20. 20

    Allow drizzle to set before storing cookies between layers of waxed paper--ps.

21. 21

    I usually just microwave the choc.

22. 22

    and save some time and drizzle over cookies.