Preheat oven to 350 degrees F. In a large bowl mix brownie mix, butter, cream cheese, and egg.
Use a cookie scoop to scoop dough onto an un-greased cookie sheet.
In a separate medium bowl mix peanut butter and powdered sugar until completely combined. Roll into "24" 1 inch balls. Set aside.
Bake cookies for 15-20 minutes
When your cookies are done immediately press a peanut butter ball into the center of each cookie. Cool cookies on pan for around 5 minutes.
Melt Candiquik in a microwave safe bowl for 1-2 minutes, stirring frequently. Spoon around ½ tablespoon of chocolate over each cookie.
Notes
Ingredient Notes
Brownie Mix: Use your favorite variety. I like Duncan Hines' Chewy Fudge Brownie Mix.
Cream Cheese: Quickly soften cream cheese by leaving it to sit on the counter for 20-30 minutes. You can also microwave it for 30-45 seconds.
Peanut Butter: Use creamy peanut butter that doesn't require stirring. I always use Jif.
Candy Quik: Look for this in the seasonal or baking aisles. If you don't like Candiquick you could use melted chocolate chips or even ganache.
Tips
Batter: Your batter will be very thick like a traditional brownie batter. Scoop batter using a greased cookie scoop for easy removal.
Don't Overmix: Mix until the brownie mix is just combined. Overmixing will lead to a tough dense cookie.
Don't overbake: We want a soft chewy brownie texture, not a crunchy cookie. Cookies are done with the edges are set and the bottom is lightly browned. It is okay if they look a tad underbaked in the center as they'll continue to cook on the cookie sheet for a few minutes once removed from the oven.
These are so addictive you might want to consider doubling the recipe.
Store with a slice of bread to your dish to keep these soft and chewy for days.