Buckeye Brownie Cookies

With rich peanut butter in the middle of each cookie sandwiched between two decadent layers of chocolate, these buckeye brownie cookies are a heavenly treat.

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I’m absolutely obsessed with these buckeye brownie cookies; they are chewy and boast the perfect combination of chocolate and peanut butter. The tasty chocolate-peanut butter treats consist of a rich brownie base, with an added layer of peanut butter, topped off by a chocolate coating for a decadent treat.

Buckeye Brownie Cookies Ingredients

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You’ll need:

For The Peanut Butter Topping:

• 1 cup of creamy peanut butter
• 1¼ cups of powdered sugar

For The Brownie Cookie Base:

• 1 (18.3-ounce) box of chewy fudge brownie mix
• 4 ounces of cream cheese, softened
• 5 tablespoons of salted sweet cream butter, melted and cooled
• 1 large egg, room temperature

For The Chocolate Ganache Topping:

• 1 cup of semi-sweet chocolate chips
• 2 teaspoons of vegetable oil

Substitutions And Additions

BROWNIES: You can use milk chocolate, or chewy fudge brownie mixes for the brownie mixture.

PEANUT BUTTER: Choose your favorite peanut butter brand for the peanut butter center in these cookies.

We’d recommend avoiding natural peanut butter because the natural oils sometimes make it hard to get the peanut butter to set the way you need it to.

CHOCOLATE CHIPS: If you prefer to make these with either milk chocolate or dark chocolate chips, both will work fine for the delicious chocolate ganache in these chocolate brownie cookies.

How To Make This Buckeye Brownie Cookies Recipe

For The Peanut Butter Topping

STEP ONE: Using a small mixing bowl and a handheld mixer on medium speed, beat the peanut butter and powdered sugar until smooth.

STEP TWO: Scoop out ½ tablespoons of the peanut butter mixture and roll into balls. Set them aside.

For The Brownie Cookie Base

STEP ONE: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.

STEP TWO: Using a medium-sized mixing bowl and a hand mixer on medium speed, combine the boxed brownie mix, softened cream cheese, melted butter, and egg.

Mix just until well combined. The dough will be very sticky.

STEP THREE: Using a 1-tablespoon cookie dough scoop, scoop out the dough (approximately 1-inch balls) and space 1 inch apart.

STEP FOUR: Using either your thumb or a 1-teaspoon measuring spoon, depress the center of each cookie dough ball. Bake for 10 to 12 minutes. 

STEP FIVE: Immediately after removing the brownie cookies from the oven, press the prepared peanut butter balls into the depressed center of the cookies.

Allow the cookies to rest on the cookie sheets for ten minutes or completely cool. 

For The Chocolate Ganache Topping

STEP ONE: Using a small heatproof bowl, add the chocolate chips and the vegetable oil.

Heat on high for 30 seconds. Stir and heat for 15 more seconds. Stir until smooth.

STEP TWO: Spoon one teaspoon of the ganache, per cookie, on top of the peanut butter filling.

Gently spread the ganache over the top of each cookie. Allow the ganache to “harden” before storing or serving.

How To Serve

The perfect chocolate peanut butter combo is sure to satisfy your sweet tooth. Add an iced tea or whipped hot chocolate to wash down these delectable treats.

These would be a fun addition to a cookie platter for when you are hosting friends at a party.

Check out our buckeyes for another themed treat, while our peanut butter brownies will satisfy any fan of peanut butter.

MORE COOKIES RECIPES

Cookie Recipes

Double Chocolate Chip Cookies

Cookie Recipes

White Chocolate Chip Cookies

Storage

ON THE COUNTER: Store any leftovers of these buckeye cookies in an airtight container at room temperature for up to seven days. 

IN THE FRIDGE: You can also store the cookies in an airtight container in the refrigerator for up to two weeks. 

IN THE FREEZER: You can freeze the baked cookies, in an airtight container or freezer bag, for up to six months.

Allow the cookies to come to room temperature before serving.

These peanut butter buckeye brownie cookies are such an amazing combination of flavors. You will be instantly hooked on these irresistible treats as soon as you take a bite. Share them with friends or keep them all to yourself, we won’t judge!

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Buckeye Brownie Cookies

5 from 25 votes

With rich peanut butter in the middle of each cookie sandwiched between two decadent layers of chocolate, these buckeye brownie cookies are a heavenly treat.

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 32 cookies

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Ingredients

  

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Peanut Butter Topping

• 1 cup creamy peanut butter
• 1¼ cups powdered sugar

Brownie Cookie Base

• 18.3 ounces chewy fudge brownie mix
• 4 ounces cream cheese softened
• 5 tablespoons salted sweet cream butter melted and cooled
• 1 large egg room temperature

Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips
• 2 teaspoons vegetable oil

Instructions

 

Peanut Butter Topping

• Using a small mixing bowl and a handheld mixer on medium speed, beat the peanut butter and powdered sugar until smooth.
• Scoop out ½ tablespoons of the mixture and roll into balls. Set them aside.

Brownie Cookie Base

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set them aside.
• Using a medium-sized mixing bowl and a handheld mixer on medium speed, combine the brownie mix, softened cream cheese, butter and egg. Mix just until well combined. The dough will be very sticky.
• Using a 1 tablespoon cookie dough scoop, scoop out the dough and space 1 inch apart.
• Using either your thumb or a 1 teaspoon measuring spoon, depress the centers of the cookie dough balls. Bake for 10 to 12 minutes.
• Immediately after removing the brownie cookies from the oven, press the peanut butter balls into the depressed center of the cookies. Allow the cookies to rest on the cookie sheets for 10 minutes or until completely cooled. The heat from the cookies and cookie sheet will help encourage the peanut butter balls to adhere to the cookies.

Chocolate Ganache Topping

• Using a small heat-safe bowl, add the chocolate chips and the vegetable oil. Heat on high for 30 seconds. Stir and heat for 15 more seconds. Stir until smooth.
• Spoon 1 teaspoon, per cookie, on top of the peanut butter. Gently spread the ganache over the top of the peanut butter. Allow the ganache to “harden” before storing or serving.

Notes

• You can spray the cookie scoop with nonstick spray to keep the very sticky dough from sticking to the scoop.
• The heat from the cookies and cookie sheet will help encourage the peanut butter balls to adhere to the cookies.
• You can omit the vegetable oil from the ganache.

 

Inspired by: Tastes of Lizzy T

Nutrition

Calories: 200kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 114IU | Calcium: 12mg | Iron: 1mg

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