Betty Crocker Peanut Butter Cream Puffs

*
For the CREAM PUFFS:
2 c. water
1/2 c. butter
1 (17.5 oz.) package Betty Crocker Peanut Butter Cookie Mix
4 eggs
*
For the FILLING:
1 1/2 c. heavy whipping cream
1/3 c. sugar
*
For the TOPPING:
1/2 c. semi-sweet chocolate chips
2 T. butter
*
Preheat oven to 400 degrees
*
In a large saucepan, heat butter and water over medium-high heat until boiling. Add BETTY CROCKER Peanut Butter Cookie Mix and stir vigorously over heat until the mixture becomes a thick ball of dough and begins to clean side of the pan.
*
Remove from heat. Add one egg, stir until dough becomes smooth and egg is fully mixed in. Continue to add eggs one by one until all four eggs have been added.
*
Drop dough by 2-3 tablespoonfuls onto greased cookie sheet, or cookie sheet prepared with a silpat mat. Cook in preheated oven for 5 minutes, then turn oven temperature down to 325 degrees and cook an additional 12 minutes.
*
Remove from oven, allow to stand until cream puffs are cool enough to slice in half. One cream puffs have been halved, turn the inside, doughy portion of each side face up, then return to the oven for an additional 5 minutes. Turn oven off, prop open slightly and allow puffs to cool and dry out for 15 minutes, more.
*
To make the filling: combine whipping cream and sugar in a medium bowl. Beat until stiff peaks form. Fill the center of cooled puffs.
*
To make the topping: In a small, microwave-safe bowl, combine chocolate chips and butter. Microwave for 30 seconds, stir. Return to microwave for 30 seconds, stir. Continue until chips are fully melted and mixture is smooth. Drizzle over the tops of cooled, filled cream puffs. Allow topping to harden slightly before serving.