Go Back
+ servings

Buckeye Brownie Cookies

close up shot of Buckeye Brownie Cookies stacked on top of each other
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.
Inspired by: Tastes of Lizzy T
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 32 cookies
Calories 200 kcal

Ingredients
  

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

Peanut Butter Topping

  • 1 cup creamy peanut butter
  • cups powdered sugar

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

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

Nutrition

Sodium: 114mgCalcium: 12mgVitamin A: 114IUSugar: 16gFiber: 1gPotassium: 92mgCholesterol: 15mgCalories: 200kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 11gProtein: 4gCarbohydrates: 22gIron: 1mg