Buckeye Brownie Cookies Recipe

Introduction

Buckeye Brownie Cookies combine the rich, fudgy goodness of brownies with the creamy, nutty flavor of peanut butter, all topped with a smooth chocolate finish. These indulgent treats are perfect for chocolate and peanut butter lovers looking for a quick and easy dessert.

Ingredients

• 1 box fudge brownie mix (19.5 ounce or family size)
• 1/4 cup salted butter (melted)
• 4 ounces cream cheese (softened)
• 1 large egg
• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 4 ounces dark chocolate melting wafers (or dark / semi-sweet chocolate chips)

Instructions

1. Step 1: Preheat your oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Step 2: In a medium bowl, beat the brownie mix, melted butter, softened cream cheese, and egg with a hand mixer until combined. The dough will be slightly sticky. Use a cookie scoop to form about 24 cookie dough balls and smooth their edges into rounds on the prepared baking sheet.
3. Step 3: Bake the cookies for 12 minutes, watching carefully to avoid overbaking or underbaking.
4. Step 4: While the cookies bake, prepare the peanut butter filling. In a separate bowl, mix the powdered sugar and creamy peanut butter with a hand mixer until fully combined. Form this mixture into 24 small balls, about 1 inch each, setting them aside for topping.
5. Step 5: When the cookies come out of the oven, gently press one peanut butter ball into the center of each cookie. The peanut butter will soften slightly, which is fine. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6. Step 6: Melt the chocolate by placing it in a microwave-safe bowl and heating in 30-second intervals, stirring between each, until smooth. Spoon about 1/2 tablespoon of melted chocolate over each peanut butter-topped cookie to cover the filling. Allow the chocolate to set before serving.

Tips & Variations

• Use creamy peanut butter for the smoothest filling, or try crunchy peanut butter for added texture.
• If you prefer a milder chocolate topping, substitute milk chocolate chips for the dark chocolate wafers.
• Chill the peanut butter balls before pressing them into the warm cookies to help them hold their shape better.

Storage

Store the Buckeye Brownie Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Let refrigerated cookies come to room temperature before serving. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of a mix?

Yes, you can substitute homemade brownie batter in the same quantity, but keep in mind the dough consistency should be sticky yet firm enough to form balls.

What can I use if I don’t have melting chocolate wafers?

You can use regular chocolate chips or bars; just melt them in a microwave-safe bowl carefully, stirring frequently to prevent burning.

Buckeye Brownie Cookies Recipe

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★★★★★

5 from 139 reviews

• Author: Elara
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

Delight in these decadent Buckeye Brownie Cookies combining rich fudge brownie dough with a creamy peanut butter filling, topped with a smooth layer of melted dark chocolate for a perfect treat reminiscent of classic Buckeye candies.

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Ingredients

Scale 1x2x3x

Brownie Cookies

• 1 box fudge brownie mix (19.5 ounces or family size)
• 1/4 cup salted butter (melted)
• 4 ounces cream cheese (softened)
• 1 large egg

Peanut Butter Filling

• 1 cup powdered sugar
• 1 cup creamy peanut butter

Chocolate Topping

• 4 ounces dark chocolate melting wafers (or dark/semi-sweet chocolate chips)

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Instructions

1. Preheat and Prepare Baking Sheet: Heat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Make the Brownie Cookie Dough: In a medium mixing bowl, beat the fudge brownie mix, melted butter (slightly cooled), softened cream cheese, and egg with a hand mixer until well combined. The dough will be slightly sticky. Use a cookie scoop to portion out approximately 24 dough balls onto the prepared baking sheet, smoothing their edges into rounded balls for even baking.
3. Bake the Cookies: Place the cookie sheet in the oven and bake for about 12 minutes. Watch carefully to avoid over or undercooking; the edges should be set, but the cookies still slightly soft in the center.
4. Prepare Peanut Butter Filling: While the cookies bake, mix the powdered sugar and creamy peanut butter in a separate bowl using a hand mixer until fully combined and smooth. Shape the mixture into 24 evenly sized balls, about 1 inch each, to match the number of cookies.
5. Insert Peanut Butter Filling: When the cookies come out of the oven, gently press one peanut butter ball into the center of each warm cookie. The peanut butter will soften slightly upon contact, which is expected. Allow the cookies to cool on the baking sheet for 5 minutes.
6. Cool Completely: Transfer the cookies to a wire rack and let them cool completely, allowing the peanut butter centers and cookie bases to set properly.
7. Melt the Chocolate: Place the dark chocolate melting wafers into a microwave-safe glass bowl. Microwave in 30-second intervals, stirring in between, then continue with 15-second intervals until the chocolate is fully melted and smooth.
8. Top Cookies with Chocolate: Using a spoon, place approximately half a tablespoon of melted chocolate on top of each peanut butter center, fully covering it to seal in the filling and create a glossy finish.
9. Set Chocolate: Allow the chocolate to set completely at room temperature before serving or storing the cookies.

Notes

• Use room temperature cream cheese for easier mixing into the brownie dough.
• Press the peanut butter balls gently into the cookies immediately after baking so they soften and meld with the brownies.
• Ensure the chocolate is not overheated to avoid seizing; stir thoroughly between microwave bursts.
• Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Substitute peanut butter with a nut-free spread for allergies or preferences.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Keywords: buckeye cookies, brownie cookies, peanut butter cookies, chocolate peanut butter cookies, fudge brownie mix cookies, holiday cookies, easy dessert