Microwave chocolate in large microwaveable bowl on MEDIUM (50%) 3 to 3-1/2 min. or until almost melted. Add butter; stir until completely melted. Add brown sugar, flour and baking powder; mix well. Blend in eggs and vanilla.
Mix peanut butter and powdered sugar in small bowl until blended.
Drop 1-1/2 Tbsp. of the chocolate dough into 20 mounds, 2 inches apart, on baking sheet sprayed with cooking spray. Top each with about 1 tsp. of the peanut butter mixture, then additional 1/2 Tbsp. of the remaining chocolate dough. (Peanut butter mixture should not be completely covered.)
Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool 2 min. Remove from baking sheets to wire racks; cool completely.
How to Store
Store cooled cookies in tightly covered container at room temperature up to 10 days before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.