Craving a sweet treat that combines the best of brownies and buckeyes? Look no further than these Buckeye Brownie Cookies! With a fudgy, chocolatey cookie base, a creamy peanut butter center, and a smooth chocolate topping, these cookies are the perfect indulgence. They’re easy to make, satisfyingly rich, and guaranteed to impress your friends and family.
Why You’ll Love Buckeye Brownie Cookies
- Chocolate + Peanut Butter Perfection: A heavenly pairing of rich chocolate and creamy peanut butter in every bite.
- Fudgy and Soft: The brownie cookie base is irresistibly chewy and moist.
- Easy to Make: Made with just a few simple ingredients and minimal effort.
- Crowd Pleaser: These cookies are perfect for parties, bake sales, or as a holiday dessert.
Ingredients Notes for Buckeye Brownie Cookies
Each ingredient in this Buckeye Brownie Cookies recipe plays a key role in delivering the perfect combination of flavors and textures:
- 1 box fudge brownie mix (19.5 ounces): The base of the cookies, creating a rich, fudgy texture.
- 1/4 cup butter, melted: Adds richness and helps bind the dough.
- 4 ounces cream cheese, softened: Gives the dough extra moisture and a creamy consistency.
- 1 large egg: Helps the ingredients bind together while adding structure to the cookies.
- 1 cup powdered sugar: Sweetens the peanut butter filling and creates a smooth texture.
- 1 cup creamy peanut butter: The star ingredient for the creamy, nutty center.
- 4 ounces semi-sweet chocolate chips: For the silky chocolate topping that ties it all together.
Kitchen Tools Needed for Buckeye Brownie Cookies
- Mixing bowls (medium and small)
- Electric mixer or hand whisk
- Cookie sheet
- Wire rack
- Microwave-safe bowl
- Spoon or cookie scoop
How to Make Buckeye Brownie Cookies
Step 1: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C). In a medium mixing bowl, beat together the fudge brownie mix, melted butter, softened cream cheese, and egg. The dough will be slightly sticky but easy to work with.
Step 2: Form the Cookies
Using a spoon or cookie scoop, portion the dough into about 24 evenly sized cookies. Place them on an ungreased cookie sheet, leaving enough space between each cookie. Smooth the edges to form round shapes.
Step 3: Prepare the Peanut Butter Filling
In a small bowl, mix the powdered sugar and peanut butter until fully combined. Roll the mixture into 1-inch balls (one ball for each cookie) and set them aside.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for 12 minutes. Keep a close eye on them to prevent overbaking or underbaking. The cookies should be set but still soft in the center.
Step 5: Add the Peanut Butter Centers
Once the cookies are out of the oven, immediately press a peanut butter ball gently into the center of each cookie. Allow the peanut butter to soften slightly from the heat of the cookies.
Step 6: Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each, until completely smooth.
Step 8: Top with Chocolate
Spoon about 1/2 a tablespoon of melted chocolate over each cookie, covering the peanut butter center. Allow the chocolate to set before serving or storing.
Serving and Storage Tips
Serving
These Buckeye Brownie Cookies are best enjoyed at room temperature with a glass of milk, a hot cup of coffee, or a cozy mug of hot chocolate. Perfect for dessert trays, holiday parties, or gifting in festive tins!
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving.
- Freezing: Freeze in an airtight container for up to 3 months. Place parchment paper between the layers to prevent sticking.
Buckeye Brownie Cookie Variations
- Crunchy Peanut Butter: Swap creamy peanut butter with crunchy peanut butter for added texture.
- Drizzle Design: Drizzle melted white chocolate over the top for a decorative touch.
- Holiday Twist: Add festive sprinkles or crushed peppermint to the melted chocolate before it sets.
- Double Chocolate: Mix in mini chocolate chips into the brownie cookie dough for an extra chocolate boost.
- Nut-Free Alternative: Replace peanut butter with almond butter or sunflower seed butter for a nut-free option.
What to Serve with Buckeye Brownie Cookies
Pair these Buckeye Brownie Cookies with:
- Vanilla Ice Cream: The perfect way to balance the rich chocolate and peanut butter flavors.
- Coffee or Espresso: A strong brew complements the sweetness of the cookies.
- Hot Cocoa: For a warm and cozy pairing that’s perfect for winter.
For a dessert platter, serve them alongside other holiday favorites like sugar cookies, snickerdoodles, or chocolate-dipped pretzels.
Top Tips for Perfect Buckeye Brownie Cookies
- Don’t Overbake: The cookies should be set but still soft in the center when removed from the oven.
- Room Temperature Ingredients: Ensure the cream cheese is softened for easy mixing and smooth dough.
- Chill Peanut Butter Balls: If the peanut butter mixture is too soft to roll, chill it in the fridge for 10 minutes.
- Smooth Chocolate Topping: Stir the melted chocolate thoroughly for a glossy finish.
- Uniform Cookies: Use a cookie scoop to portion the dough for even-sized cookies.
Helpful Notes
- Sticky Dough: The dough will be slightly sticky; lightly greasing your hands or using a cookie scoop can help.
- Chocolate Setting: To speed up the setting of the chocolate, place the cookies in the fridge for 10-15 minutes.
- Gift Idea: Wrap these cookies in decorative cellophane bags or place them in holiday tins for a thoughtful homemade gift.
Tips from Well-Known Chefs
- Ina Garten: “Always use good-quality chocolate for the topping. It makes a huge difference in taste.”
- Ree Drummond: “For added crunch, sprinkle a bit of sea salt over the melted chocolate before it sets.”
- Martha Stewart: “Let the cookies cool completely before adding the chocolate for a cleaner finish.”
Frequently Asked Questions
Can I use homemade brownie batter instead of boxed mix?
Yes! Just make sure the batter is thick enough to form cookie dough.
Can I make these cookies ahead of time?
Absolutely. Prepare the cookies a day in advance and store them in an airtight container. Add the chocolate topping before serving for the freshest look.
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate works well if you prefer a less sweet topping.
Why is my dough too sticky to work with?
Slight stickiness is normal, but if it’s too sticky, chill the dough for 15-20 minutes before shaping.
How can I make these gluten-free?
Use a gluten-free brownie mix to make these Buckeye Brownie Cookies gluten-free.
With their fudgy brownie base, creamy peanut butter center, and rich chocolate topping, these Buckeye Brownie Cookies are a decadent treat that’s perfect for any occasion. Whether you’re baking for a party, gifting to friends, or simply indulging yourself, these cookies are sure to delight. Happy baking!
Buckeye Brownie Cookies
Ingredients
– For the Cookies:
- 1 box fudge brownie mix 19.5 oz, family size
- 1/4 cup butter melted
- 4 oz cream cheese softened
- 1 large egg
– For the Peanut Butter Centers:
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- – For the Chocolate Topping:
- 4 oz semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or leave ungreased.
- Make the Dough: In a medium bowl, combine the brownie mix, melted butter, softened cream cheese, and egg. Beat until fully combined. The dough will be slightly sticky.
- Shape the Cookies: Scoop the dough onto the prepared cookie sheet, forming 24 cookies. Smooth the edges of each scoop to form round cookies.
- Prepare Peanut Butter Centers: In a separate bowl, mix the powdered sugar and creamy peanut butter until smooth. Roll the mixture into 1-inch balls (one for each cookie) and set aside.
- Bake the Cookies: Bake the cookies for 12 minutes. Be careful not to overbake; they should be soft in the center.
- Add Peanut Butter Balls: Immediately after removing the cookies from the oven, press a peanut butter ball lightly into the center of each cookie. Allow the peanut butter to soften slightly.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted.
- Add Chocolate Topping: Spoon about 1/2 tablespoon of melted chocolate on top of each cookie, covering the peanut butter center completely. Let the chocolate set before serving or storing.
- Store: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Customization: Add a sprinkle of sea salt on top of the chocolate for a salty-sweet twist.
- Storage Tip: Let the chocolate set fully before stacking the cookies for storage.
- Substitution: Use dark chocolate chips for a richer topping, or milk chocolate chips for a sweeter version.
- Freezing: These cookies freeze well. Thaw at room temperature before serving.