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.
Servings: 32 cookies
Calories: 200kcal
Ingredients
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.
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