If you love the classic combination of chocolate and peanut butter, then Buckeye Brownie Cookies are going to be your new favorite treat. Inspired by the famous Ohioan buckeye candy, these cookies feature a fudgy brownie base topped with a creamy peanut butter layer and a drizzle of melted chocolate. They are rich, decadent, and perfect for satisfying any sweet tooth. Whether you’re making them for a holiday party or just for a treat at home, these cookies are sure to impress everyone who takes a bite.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Cookies
- 1 box brownie mix (18-20 oz)
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup vegetable oil
For the Peanut Butter Topping
- 1 cup creamy peanut butter
- 1 cup powdered sugar
For the Chocolate Drizzle
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Prepare the Dough
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, combine the brownie mix, flour, eggs, and vegetable oil. Mix until well combined and a thick dough forms.
- Shape the Cookies
- Scoop about 1 tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheets, leaving about 2 inches between each one.
- Flatten each ball slightly with the bottom of a glass.
- Bake
- Bake in the preheated oven for 9-11 minutes, or until the edges are set. The centers may still look a little soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Peanut Butter Topping
- In a medium bowl, combine the peanut butter and powdered sugar. Mix until smooth and creamy.
- Roll the mixture into small balls (about 1 teaspoon each) and gently flatten them. Place one on top of each cooled cookie, pressing down slightly.
- Add the Chocolate Drizzle
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second increments, stirring in between, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the top of each cookie. Allow the chocolate to set before serving.
Cook Notes & Tips
- Consistency: The cookie dough will be quite thick, almost like a brownie batter. This is normal, and it helps give the cookies their fudgy texture.
- Peanut Butter Topping: For an extra creamy peanut butter layer, make sure your peanut butter is at room temperature before mixing with the powdered sugar.
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Recipe Variations
- Crunchy Peanut Butter: Use crunchy peanut butter for the topping to add a bit of texture.
- Nut-Free Version: Substitute the peanut butter with sunflower seed butter for a nut-free version of these cookies.
- Extra Chocolatey: Stir in 1/2 cup of mini chocolate chips into the cookie dough for even more chocolate goodness.
Frequently Asked Questions (FAQs)
Q: Can I use a homemade brownie mix instead of a boxed one? A: Absolutely! You can use a homemade brownie mix, just make sure you have about 18-20 ounces of dry mix to start with.
Q: Can I freeze the cookies? A: Yes! These cookies freeze well. Place them in a single layer in an airtight container, and freeze for up to 3 months. Let them thaw at room temperature before serving.
Q: How do I prevent the peanut butter layer from being too sticky? A: If the peanut butter mixture is too sticky to handle, refrigerate it for about 10-15 minutes before rolling into balls. This will make it easier to shape.
Buckeye Brownie Cookies are the perfect blend of fudgy chocolate and creamy peanut butter. They’re easy to make and bring together all the best flavors in one decadent bite. Whether you’re baking for a special occasion or just for a delicious treat, these cookies are sure to be a hit with everyone. Try out the different variations and make them your own. Happy baking!
