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!
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Buckeye Brownie Cookies
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.
Chocolate Peanut Butter 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!
Brownie Mix Cookies
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!
You’ll want to make sure the butter is very soft, if not a little melty so that it easily mixes into the brownie batter. The batter will be very thick!
How Long to Bake Cookies
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?
Chocolate Topped Cookies
We love to use either chocolate chips or Candiquik chocolate for dipping, drizzling, and dunking. Candiquik is the easiest! 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…chocolate chips work just as well.
You get the same classic taste of buckeyes without having to dip anything. Genius, right?!
Brownie Cookie Recipes
If you love these cookies, you’ll love our new brownie cookie versions! Nutella Brownie Cookies, Peppermint Patty Brownie Cookies and Cookie Dough Brownie Cookies.
Tools Needed to Make Cookies
Buckeye Brownie Cookies
Ingredients
- 1 box fudge brownie mix (19.5 ounce or family size)
- 1/4 cup butter melted
- 4 oz cream cheese softened
- 1 large egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 ounces semi-sweet chocolate chips
Instructions
- 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 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. 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.
Video
Nutrition
Lynda W says
December 18, 2016 at 4:23 pmI followed the recipe, which calls for melted butter. My cookies spread and didn’t stay in balls. THEN I watched the video and it seems the butter is just softened. Which is correct? I’ll try these again, but want to get it right next time.
Julie Clark says
December 19, 2016 at 7:28 amJust try softening it next time. I’ll update the recipe. I’ve done it both ways for this recipe, though. Melting the butter makes it easier to mix, but you can just soften it if that works better. Thanks!
Lynda W says
December 21, 2016 at 9:02 pmThanks. I’ll try again. Or, maybe I over mixed them, too. They were still awesome, and everyone loved them! They didn’t know what they were supposed to look like, so they just thought they were great. I just spread the peanut butter on top a bit, then put the melted chocolate on top of the peanut butter. Thanks, again!
Linda says
December 20, 2016 at 3:00 pmI just have to tell you that I made these for my daughters office party, her boss loved them so much, that he said, he would trade her 2 dozen cookies for a day off, so guess who is making these again, Oh, I am thrilled to have this come from a box mix…
Thank you, from both my daughter and I..
Merry Christmas…………
Julie Clark says
December 21, 2016 at 5:15 amNow THAT is a deal!!! I hope she enjoys her day off. 🙂 Thank you so much!
Tanya says
August 8, 2017 at 8:28 amAfter browsing on Pinterest, I stumbled across this recipe and HAD to try them. They looked delicious, so I bought ingredients to make 2 batches. The only problem I encountered is the list of ingredients is wrong. The ingredients calls for ¼ cup softened butter. I realized this was wrong when I was mixing the cream cheese and butter with the brownie mix, it just wasn’t being incorporated into the mix. That is when I doubled checked the ingredients, and it indeed says softened butter. Then I read the paragraph about these cookies, and noticed that you had mentioned ¼ cup melted butter. I quickly threw away my mix, and started again. This time I used the melted butter and it mixed up perfectly and I was able to make the cookies. The other problem is the ingredients calls for semi-sweet choclate chips, but these are not mentioned anywhere in the directions. Instead it mentions Candiquick. Luckily I had some Candiquick in the cabinet, so I was able to use that for the topping instead of the chocolate chips. Once I figured out the correct recipe the cookies were AMAZING and a big hit!
Julie Clark says
August 8, 2017 at 12:55 pmThanks! I did change the way I make these cookies but didn’t update everything. Thanks for pointing out those changes! It’s fixed now.
Samantha Dodge says
December 13, 2018 at 5:37 pmI came across this recipe a few years ago and it’s amazing!!! I’ve made it for the holidays since I found it and it’s always a hit!
Jacki says
December 14, 2018 at 8:08 amHow long do they keep? Refrigerate or Freeze?
Julie Clark says
December 14, 2018 at 8:55 amThey freeze well! You can freeze if they are sealed well for about 8 weeks.
Hadley says
December 23, 2018 at 7:51 pmMaking these for a party tomorrow 🙂 Do I need to add the ingredients that are on the back of the brownie mix in addition to the egg, butter, cream cheese? Or do I disregard the brownie mix ingredients?
Thanks!
Julie Clark says
December 23, 2018 at 8:41 pmHi there! Disregard the ingredients on the back of the box. 🙂
Paula Willbanks says
December 24, 2018 at 12:32 amI made these today, following your recipe step by step and they turned out great! They are very rich, I could only eat about 1/2 of a cookie (lol, maybe that’s a good thing)! Thanks for sharing the recipe!
Janice says
April 26, 2019 at 3:31 pmEasy to make and delicious!
Julia says
April 28, 2019 at 11:28 pmTheres simply no other word for these except phenomenal!
Couldn’t be easier and couldn’t taste better, and you can get creative with the topping, milk chocolate, dark chocolate, and design ect.
Lisa says
June 20, 2019 at 6:44 pmThese were not difficult to make but looked like they took a lot of work. I softened the butter, but like I do with all my cookie recipes, after the dough was mixed, I put it in the fridge for a few hours. Then I scooped and baked. They were amazing and didn’t get thinned out. I froze them for later and they froze beautifully.
I did use chocolate chips for the topping and it worked great.