These Buckeye Brownie 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. 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:
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 Buckeye Brownie Cookies perfect:
- When you’re baking the cookies, watch to make sure you don’t overcook 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 the chocolate in the microwave, took it out, gave it a little stir, 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. Use any type of chocolate you prefer!
You get the same classic taste of buckeyes without having to dip anything. Genius, right?!
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Yields 24 cookies
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, softened
- 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 or your favorite chocolate
- 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 overcook 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.