These Brownie Buckeye Cookies combine the rich, fudgy goodness of brownies with the creamy, peanut butter-filled deliciousness of Buckeyes—all in cookie form! This easy recipe is a dream for chocolate and peanut butter lovers, with each bite offering a perfect balance of sweet, salty, and chocolatey indulgence. Perfect for any occasion, these cookies are sure to impress!
Ingredients:
- 1 box fudge brownie mix
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 egg
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable shortening
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: Prepare the Brownie Dough
In a large mixing bowl, combine the brownie mix, vegetable oil, water, and egg. Stir until the mixture is well blended and forms a thick dough. Roll the brownie dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
Step 3: Make the Peanut Butter Filling
In a separate bowl, mix the creamy peanut butter, powdered sugar, and vanilla extract until smooth. Roll this peanut butter mixture into small balls, about ½ inch in diameter.
Step 4: Assemble the Cookies
Gently press a peanut butter ball onto the top of each brownie dough ball. Press down slightly so the peanut butter is secure on top.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the brownie cookies are set. Remove from the oven and allow them to cool completely on the baking sheet.
Step 6: Melt the Chocolate
In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
Step 7: Dip the Cookies
Once the cookies are completely cool, dip each cookie halfway into the melted chocolate, allowing the excess chocolate to drip off. Place the dipped cookies back onto the parchment-lined baking sheet.
Step 8: Let the Chocolate Set
Allow the cookies to sit at room temperature until the chocolate is set. If you’re in a hurry, you can pop the cookies in the fridge for 10-15 minutes to speed up the process.
Serving and Storage Tips:
- Serving: These cookies are perfect with a glass of milk or a cup of coffee. They make a great addition to any dessert table or a sweet treat to share with friends and family.
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days. If you prefer, you can store them in the fridge for a slightly firmer texture.
- Freezing: These cookies can be frozen! Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
Helpful Notes:
- Rolling the Dough: The brownie dough will be sticky, so if needed, lightly grease your hands with a bit of oil or spray to make rolling the dough easier.
- Chocolate Melting: Make sure to melt the chocolate slowly in intervals to avoid burning. Stirring frequently helps it melt evenly and smoothly.
- Peanut Butter Filling: For a creamier filling, make sure the peanut butter mixture is fully blended and smooth. If it feels too stiff, add a tiny bit more peanut butter to soften it.
Tips from Well-Known Chefs:
- Ree Drummond: “To add extra texture, try using crunchy peanut butter instead of creamy for a little bite of peanut pieces in every cookie.”
- Ina Garten: “Always melt chocolate slowly, either in the microwave or over a double boiler. It’s the key to getting a glossy, smooth finish on your cookies.”
Frequently Asked Questions:
- Can I use homemade brownie mix?
Yes! If you prefer, you can use a homemade brownie mix recipe instead of a boxed one. Just make sure the dough is thick enough to roll into balls. - What can I use instead of vegetable shortening?
You can substitute the shortening with coconut oil or butter. Both will help the chocolate melt smoothly and give it a nice sheen. - Can I freeze the cookie dough?
Yes, you can freeze the brownie dough balls (without the peanut butter) and bake them later. Thaw slightly before adding the peanut butter and baking. - Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate chips will give a richer, less sweet flavor that pairs wonderfully with the peanut butter. - How do I prevent the peanut butter from sliding off the brownie base?
Press the peanut butter filling gently onto the brownie balls before baking, but don’t flatten them too much. The heat will help them adhere during baking. - What’s the best way to dip the cookies in chocolate?
Use a fork or a pair of tongs to dip the cookies in the melted chocolate. Let the excess chocolate drip off before placing them on parchment paper to set.
These Brownie Buckeye Cookies combine the best of both worlds—rich brownie flavor and a creamy peanut butter center, all topped with a smooth chocolate coating. They’re an irresistible treat for any occasion, and the perfect way to satisfy both your chocolate and peanut butter cravings in one bite. Enjoy!
