These cookies combine the best of both worlds…brownies and buckeyes! If you love buckeyes, but don’t like taking the time to dip them in chocolate, you’ll love this easy cookie recipe!
As you can see, we’re both still obsessed with peanut butter and chocolate, even after the holidays. Let me tell you, I will never be done loving that perfect duo, so you can always be watching for a new recipe. I’m sure a lot of you share this same love- I wouldn’t be surprised. Many people who claim to not like peanut butter and chocolate will find themselves eating one of these amazing cookies:
I am blessed with two great-grandmothers who both love sweets. I don’t see them as much as I would like, so I am sure to take some type of cake or cookie (or both!) when I go visit. I’m pretty sure I got my love of chocolate and peanut butter from both of them!
This Valentine’s Day, we made lots of cookies and sweets to get ready to share with you, and after final taste-testing and picture-taking, we shipped them off to our two great-grandmas, knowing they’d be devoured in no time at all. We also delivered some to our neighbor who loves to see us kids standing on his porch, holding a plate of goodies!
We don’t really focus on the “Be My Valentine” part of Valentines Day. But we do love giving out gifts to others on this special day. I see it as a way to do more baking and experimenting in the kitchen!
Do you do anything special for others on Valentine’s Day?
Who here loves buckeyes, brownies, and cookies? I know I do. The fudgy-chocolate flavor of brownies is one of my favorite desserts. Well, I have a lot of favorites. But I really, really, really like brownies. So to make it into a big, rich, gooey cookie with peanut butter surprises inside is over the top for me. Buckeye Brownie Cookies. What more could I ask for?
Now your only question is: How do I do it? I want one now!
The simple brownie batter is made using a boxed brownie mix, melted butter, egg, and softened cream cheese. I love that it uses a boxed brownie mix! So easy!
Here are a couple tips on how to get these chocolate dreams perfect:
-When you’re baking the cookies, watch to make sure you don’t over cook them or under cook them. We baked ours a full 12 minutes and it was perfect. All ovens are different, so yours might take longer or shorter to cook. My suggestion? Set it at maybe 11 minutes, and watch it until it gets all the way done. Usually I like my brownies really gooey, but the bottom of the cookie needs to be cooked fully for it to hold the weight of the peanut butter. Trust me, it’s really still gooey. It’s brownies! How can it not be gooey and delicious?
– We love to use Candiquik chocolate for dipping, drizzling, and dunking. This is no exception. We simply popped it in the microwave, took it out, and spooned it on the peanut butter part of the cookie. The Candiquik melts so quickly in the microwave. It just melts in your mouth, too. You get the same great taste of buckeyes without having to dip anything. Why did I send them away after just one taste test?
A great thing about this cookie is that you get to make 2 delicious mixtures: The brownie mixture and the peanut butter mixture. That’s always a win for me. You will find me sneaking a fingerful of each and sticking it in my mouth at the same time while Mom isn’t looking. I might have been able to make a few more cookies if it weren’t for the dough I ate….
But I’m not that sorry.
Join us in our kitchen as we make one of our most popular recipes: Buckeye Brownie Cookies! Recipe here: http://www.tastesoflizzyt.com/buckeye-brownie-cookies/
Posted by Tastes of Lizzy T on Wednesday, April 6, 2016
These cookies combine the best of both worlds...brownies and buckeyes!
30 minPrep Time
24 minCook Time
54 minTotal Time
- 1 box fudge brownie mix (19.5 ounce or family size)
- 1/4 cup butter, melted
- 4 oz. (1/2 block) cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 blocks (about 4 ounces) chocolate Candiquik
- Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
- Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.
- 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, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.