Buckeye Brownie Cookies

• FOR THE COOKIES:
• 1/2 cups Butter
• 4 ounces, weight Unsweetened Chocolate, Chopped
• 3 cups Semi-sweet Chocolate Chips, Divided
• 1-1/2 cup Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 4 whole Eggs
• 1-1/2 cup Sugar
• 2 teaspoons Vanilla
• FOR THE FILLING:
• 2 Tablespoons Butter, Melted
• 1/4 cups Powdered Sugar
• 1/2 cups Peanut Butter (smooth)
• 1/8 teaspoons Salt
• 1/4 teaspoons Vanilla

1. Preheat oven to 350 F.
2. For the cookies: Combine the butter, unsweetened chocolate and half of the semi-sweet chocolate in a saucepan. Cook over low heat, stirring until butter and chocolate have melted. Stir until smooth, remove from heat and let cool.
3. Combine flour, baking powder and salt in a small bowl. Set aside.
4. Beat eggs, sugar and vanilla in the bowl of a stand mixer. Carefully beat in flour mixture. Beat well. Add the cooled chocolate. Beat until well combined. Stir in the remaining half of the chocolate chips.
5. Drop dough by 2 tablespoon-sized scoops onto parchment paper-lined baking sheets, spacing them about 2 inches apart. Set aside.
6. Prepare the filling. Combine all of the filling ingredients in a bowl and mix them together with a spoon.
7. Spoon 1/2 teaspoon-sized scoops of peanut butter filling and place a scoop in the middle of each cookie.
8. Bake in a 350 F oven for 10 minutes. Remove pans from oven and set on a rack. Let cookies cool on baking sheets for 1 minute before removing them from the pans to a cooling rack.

butter, chocolate, semisweet chocolate chips, flour, baking powder, salt, eggs, sugar, vanilla, filling, butter, ubc, peanut butter, salt, ubc

Taken from tastykitchen.com/recipes/desserts/buckeye-brownie-cookies/ (may not work)