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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
