1. In a mixing bowl, combine the brownie mix, egg, and butter until a dough forms. Roll the dough into 1 inch balls and back at 350 degrees for 8 minutes. Let cool completely.
2. In a small saucepan, combine the white chocolate chips and heavy whipping cream. Heat on low until melted and creamy. Let cool for 5 minutes.
3. In a mixing bowl, cream the butter and vanilla. Slowly add the powdered sugar and cooled chocolate. Beat until creamy. Add the chopped Reeses and beat on low for 1 minute. Spread on one side of cookies and top with another. Store cookies in an air-tight container on the counter for 4-5 days.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 81 (86%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 21.9mg||7 %|
|Sodium 58.1mg||2 %|
|Potassium 15.4mg||0 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.3g|
|Protein 0.3g||0 %|
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Calories per serving: 94
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