These Buckeye Brownie Cookies are the perfect indulgent treat for anyone with a sweet tooth! Combining the irresistible combination of chocolate and peanut butter, these cookies are soft, chewy, and have a delightful surprise in the center. You won’t be able to resist trying this recipe once you read about its exciting story!
These Buckeye Brownie Cookies have become a beloved favorite in my household, especially with my husband and little family. We first tried them at a friend’s gathering, and they were an instant hit! Ever since then, we’ve been making them for every special occasion or just as a weekend treat. The combination of fudgy brownies, creamy peanut butter, and rich chocolate is simply irresistible. Whenever I whip up a batch, the cookies never last long in our house!
Why These Buckeye Brownie Cookies are So Special
These Buckeye Brownie Cookies are a unique twist on the classic buckeye candy that’s popular in the Midwest. The fudgy brownie mix adds a rich and chewy texture to the cookie, while the creamy peanut butter and powdered sugar mixture in the center gives it a delightful surprise. The melted chocolate on top adds the perfect finishing touch, making it a decadent treat that’s perfect for any chocolate and peanut butter lover.
Ingredients:
- 1 box fudge brownie mix (19.5 ounces or 553 grams)
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/4 cup (4 tablespoons or 56 grams) butter, melted
- 4 ounces (113 grams) cream cheese, softened
- 1 egg
- 1 cup (125 grams) powdered sugar
- 1 cup (250 grams) creamy peanut butter
- 4 ounces (113 grams) semi-sweet chocolate chips
Directions:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, combine the brownie mix, vanilla extract, cornstarch, melted butter, cream cheese, and egg. Use a hand mixer to blend until smooth, and the dough is slightly sticky.
- Using a cookie scoop or spoon, scoop the dough onto an ungreased cookie sheet. Smooth the edges of each cookie to form a round shape.
- Bake for 12 minutes in the preheated oven.
- While the cookies are baking, mix powdered sugar and peanut butter in a medium-sized bowl until smooth. Form the mixture into about 1-inch balls (1 for each cookie) and set aside.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly.
- Cool the cookies for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring in between until fully melted.
- Spoon about 1/2 tablespoon of melted chocolate on top of each cookie, covering the peanut butter ball. Allow the chocolate to set.
- Store the cookies in an airtight container.
Notes:
- For a smoother cookie dough, let the cream cheese and butter soften at room temperature before mixing.
- Don’t overbake the cookies as they will continue to cook and firm up while cooling.
- You can use milk chocolate chips or dark chocolate chips instead of semi-sweet if you prefer.
Indulge in Decadent Buckeye Brownie Cookies
Ingredients
- 1 box fudge brownie mix 19.5 ounces or 553 grams
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/4 cup 4 tablespoons or 56 grams butter, melted
- 4 ounces 113 grams cream cheese, softened
- 1 egg
- 1 cup 125 grams powdered sugar
- 1 cup 250 grams creamy peanut butter
- 4 ounces 113 grams semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- In a medium bowl, combine the brownie mix, vanilla extract, cornstarch, melted butter, cream cheese, and egg. Use a hand mixer to blend until smooth, and the dough is slightly sticky.
- Using a cookie scoop or spoon, scoop the dough onto an ungreased cookie sheet. Smooth the edges of each cookie to form a round shape.
- Bake for 12 minutes in the preheated oven.
- While the cookies are baking, mix powdered sugar and peanut butter in a medium-sized bowl until smooth. Form the mixture into about 1-inch balls (1 for each cookie) and set aside.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly.
- Cool the cookies for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring in between until fully melted.
- Spoon about 1/2 tablespoon of melted chocolate on top of each cookie, covering the peanut butter ball. Allow the chocolate to set.
- Store the cookies in an airtight container.
Notes
Don't overbake the cookies as they will continue to cook and firm up while cooling.
You can use milk chocolate chips or dark chocolate chips instead of semi-sweet if you prefer.