Chocolate Peanut Butter Cookie Treats

Anyone that knows Chris knows that he LOVES sweets.  Specifically, anything with peanut butter.  (Though in reality, just anything sweet!)  I saw this online in a blog that I normally read and thought this would be something he may like so I put my domestication skills to work and baked these cookies. 

Sadly, Chris thought they "weren't peanut buttery enough" and he was a bit disappointed because for some reason he thought they would have "molten peanut butter centers".  His brother Justin, however, ate 3 of them in like...a minute.  If I were to make this again, I'd up the peanut butter or maybe even add a mini Reese cup to the center for his tastes.  Personally, I thought they were delicious and tasted like giant things of Puppy Chow! :)

Chocolate Peanut Butter Cookie Treats
(Source and Photo Credit: Betty Crocker)

Prep Time: 50 min

Total Time: 1 hour 25 min

Makes: 3 dozen cookies

Cookies
1	pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg

Coating
1	cup semisweet chocolate chips (6 oz)
1/4	cup butter or margarine
1/4	cup peanut butter
1	teaspoon vanilla
1 1/2	to 2 cups powdered sugar

Directions

Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla. Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.