- 1 box Duncan Hines® Milk Chocolate Brownie Mix
- 1/4 cup butter, melted and cooled to room temperature
- 1 large egg
- 2 tsp water
- 60 peanuts split into halves (about 1/3 cup peanuts) or almond slices
- 30 chocolate candy kisses
- Have chocolate kisses already unwrapped and peanut halves at hand when you roll the dough into balls; this will help you decorate the cookies quickly and easily. If you wait very long to decorate the dough balls, their surfaces will begin to dry out and the peanut "claws" may not stick as well after baking.
- Preheat oven to 350°F.
- In a large bowl combine brownie mix, butter, and egg; stir with a fork to combine into a stiff dough. Dough will seem dry, but will completely moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.)
- Working with 1 even tablespoon of dough at a time, roll dough into balls and place on ungreased cookie sheets about 2 inches apart. Cover the remaining dough in-between batches to prevent drying.
- Press candy pieces, points down and flat surfaces up, into the center of the uncooked cookies. Press four peanut halves, split sides up, into the edge of each cookie to form claws.
- Bake at 350°F for 11 minutes or just until the edges are set. The cookies may appear slightly under cooked, but do not over bake. Cool 1 minute on pans. Transfer to wire racks with a thin metal spatula and cool completely.
- Use any flavor chocolate candy kisses you like, or a mix of flavors.
This cookies were not only so easy to make, but utterly easy to eat!