1 1/2 cups packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
2 tablespoons butter
1 (12 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup chopped pecans
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1 egg (beaten)
Preheat oven to 375 degrees F (190 degrees C). Mix cereal to the consistency of dry dough, rolling into 1 inch balls.
In a large bowl, cream together brown sugar, margarine and 2 eggs. Beat in the vanilla. Stir in milk, butter and 1/2 cup peanut butter. Finally, dissolve fruit preserves in peanut butter mixture. Roll into 1 inch balls. Place onto an ungreased cookie sheet.
Bake in preheated oven for 10 minutes.
Remove cookies from oven, but brush with egg. Place one side of each cookie onto a cookie sheet. Spoon cream cheese filling over cream cheese cookies. Seal edges of cookie with wet hands.