Buckeye Brownie Cookies combine two classic flavors—chocolate and peanut butter—in a rich, indulgent dessert that’s perfect for any occasion. Inspired by traditional Buckeye candies, these cookies feature a fudgy brownie base topped with creamy peanut butter and a luscious layer of melted chocolate. They’re easy to make and guaranteed to satisfy any sweet tooth.
Why You’ll Buckeye Brownie Cookies
- Perfect Flavor Pairing: The combination of chocolate and peanut butter is timeless and irresistible.
- Rich and Fudgy: The brownie base gives these cookies a decadent, soft texture.
- Simple Ingredients: With a boxed brownie mix and a few pantry staples, these cookies come together quickly.
- Crowd-Pleaser: Perfect for holiday cookie exchanges, parties, or as a sweet treat to share with family and friends.
Ingredients Notes
For the Brownie Dough:
- 1 box fudge brownie mix (19.5-ounce or family size)
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 egg
For the Peanut Butter Balls:
- 1 cup powdered sugar
- 1 cup creamy peanut butter
For the Topping:
- 4 ounces semi-sweet chocolate chips
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Microwave-safe bowl
How To Make Buckeye Brownie Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or leave it ungreased.
Step 2: Prepare the Brownie Dough
In a medium bowl, combine the brownie mix, vanilla extract, cornstarch, melted butter, softened cream cheese, and egg. Use a hand mixer to blend the ingredients until a sticky, smooth dough forms.
Step 3: Shape the Dough
Scoop about 1–1.5 tablespoons of dough per cookie and roll into balls. Place them evenly spaced on the prepared baking sheet. Smooth the edges to create a round cookie shape.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for about 12 minutes, or until the edges are set but the centers remain soft.
Step 5: Make the Peanut Butter Balls
While the cookies are baking, mix the powdered sugar and creamy peanut butter in a medium bowl until fully combined. Roll the mixture into small balls, about 1 inch in diameter, one for each cookie.
Step 6: Add Peanut Butter to Cookies
When the cookies come out of the oven, immediately press a peanut butter ball lightly into the center of each one. The warmth from the cookies will soften the peanut butter slightly, helping it stick. Let the cookies cool for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Step 7: Melt the Chocolate
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
Step 8: Top the Cookies
Spoon about 1/2 tablespoon of melted chocolate onto the top of each cookie, covering the peanut butter ball. Allow the chocolate to set completely before serving or storing.
Serving and Storage Tips
- Serving Suggestions: These cookies are best enjoyed at room temperature with a glass of cold milk or a hot cup of coffee.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate the cookies for up to 1 week or freeze for up to 3 months.
Variations
- Add a Crunch: Use crunchy peanut butter for added texture in the peanut butter layer.
- Dark Chocolate Drizzle: Instead of semi-sweet chocolate, try dark chocolate for a richer flavor.
- Extra Garnish: Sprinkle sea salt or chopped peanuts on top of the melted chocolate for added flair.
- Holiday Twist: Decorate the cookies with festive sprinkles or edible glitter for special occasions.
Helpful Notes
- Consistency of Dough: The dough will be sticky but manageable. If it’s too difficult to handle, chill it for about 15 minutes before shaping.
- Even Coating: For a smooth chocolate topping, use the back of a spoon to spread the melted chocolate evenly.
- Peanut Butter Balls: If the peanut butter mixture is too sticky, lightly dust your hands with powdered sugar while rolling.
Tips from Well-Known Chefs
- Ree Drummond (The Pioneer Woman): “When baking cookies, slightly underbake them for a softer, fudgier texture.”
- Sally McKenney (Sally’s Baking Addiction): “Always use room-temperature ingredients for a smoother, more uniform dough.”
Frequently Asked Questions
Q: Can I use natural peanut butter?
A: It’s not recommended, as natural peanut butter tends to separate and may not yield the same creamy consistency for the filling.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the unbaked dough balls. When ready to bake, let them thaw slightly and bake as directed.
Q: Can I use milk chocolate instead of semi-sweet?
A: Absolutely! Milk chocolate will give a sweeter, milder flavor to the topping.
Q: How do I keep the cookies soft?
A: Store the cookies in an airtight container with a slice of bread to maintain their moisture.
Q: Can I double this recipe?
A: Yes, this recipe can be doubled easily to make a larger batch for sharing or gifting.
Conclusion
Buckeye Brownie Cookies are a delightful combination of chewy brownie, creamy peanut butter, and rich chocolate. These cookies are not only indulgent but also simple to make, making them a great choice for any chocolate and peanut butter lover. Perfect for the holidays, bake sales, or just a special treat, these cookies are sure to become a favorite. Enjoy baking and indulging!
