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Buckeye Brownie Cookies
Buckeye Brownie Cookies are the ultimate peanut butter chocolate treat with their thick brownie cookie base, topped with peanut butter and a coating of chocolate ganache.
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Buckeye Brownie Cookies are the perfect mixture of peanut butter and chocolate! They have a thick brownie base, topped with peanut butter and chocolate ganache. They’re mouth-watering good!
If you love these Buckeye Brownie Cookies, you’ll also want to try Hot Chocolate Cookies, S’mores Stuffed Cookies, and Chocolate Pudding Cookies.
Buckeye Brownie Cookies Ingredients
You will need:
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
- 1¼ cups powdered sugar
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- 2 teaspoons vegetable oil
Substitutions and Additions
BROWNIES: You can use milk chocolate or chewy fudge brownie mixes for the brownie mixture.
PEANUT BUTTER: Choose your favorite peanut butter brand for the peanut butter center in these cookies. We’d recommend avoiding natural peanut butter because the natural oils sometimes make it hard to get the peanut butter to set the way you need it to.
CHOCOLATE CHIPS: If you prefer to make these with either milk chocolate or dark chocolate chips, both will work fine for the delicious chocolate ganache in these chocolate brownie cookies.
How to Make Buckeye Brownie Cookies
Peanut Butter Topping
STEP ONE: Using a small mixing bowl and a handheld mixer on medium speed, beat the peanut butter and powdered sugar until smooth.
STEP TWO: Scoop out ½ tablespoons of the mixture and roll it into balls. Set them aside.
Brownie Cookie Base
STEP THREE: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set them aside.
STEP FOUR: 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.
PRO TIP: You can spray the cookie scoop with nonstick spray to keep the very sticky dough from sticking to the scoop.
STEP FIVE: Using a 1 tablespoon cookie dough scoop, scoop out the dough and space 1 inch apart.
STEP SIX: Using either your thumb or a 1-teaspoon measuring spoon, depress the centers of the cookie dough balls. Bake for 10 to 12 minutes.
STEP SEVEN: 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.
PRO TIP: The heat from the cookies and cookie sheet will help encourage the peanut butter balls to adhere to the cookies.
Chocolate Ganache Topping
STEP EIGHT: 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.
PRO TIP: You can omit the vegetable oil from the ganache.
STEP NINE: 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.
How to Serve Recipe
Buckeye Brownie Cookies are the peanut butter and chocolate combination you’ve been looking for to satisfy your sweet tooth. They’re absolutely perfect for a cookie exchange. Everyone will be asking you for the recipe! Enjoy them with a glass of milk or some whipped hot chocolate.
Storage
ON THE COUNTER: Store any leftovers of these buckeye cookies in an airtight container at room temperature for up to 7 days.
IN THE FRIDGE: You can also store the cookies in an airtight container in the refrigerator for up to 2 weeks.
IN THE FREEZER: You can freeze the baked cookies, in an airtight container or freezer bag, for up to 6 months. Allow the cookies to come to room temperature before serving.
Buckeye Brownie Cookies, with their thick brownie cookie base, topped with peanut butter and a coating of chocolate ganache, are a decadent treat. The ultimate peanut butter chocolate treat, these brownie cookies will have you drooling. Enjoy them with friends, or save them for yourself, we won’t judge!
FREQUENTLY ASKED QUESTIONS
Can I freeze buckeye brownie cookies?
This simple buckeye recipe can be frozen in an airtight container for up to six months.
Why are these called buckeyes?
This treat is called a buckeye because the finished product with its chocolate exterior and peanut butter peeking out from the middle resembles buckeye nuts from the buckeye tree which is native to Ohio.
Can I use crunchy peanut butter in this buckeye recipe?
If you would like to use crunchy peanut butter you can. It will add a surprising extra bit of texture to your peanut butter and chocolate cookies.
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Buckeye Brownie Cookies
Buckeye Brownie Cookies are the ultimate peanut butter chocolate treat with their thick brownie cookie base, topped with peanut butter and a coating of chocolate ganache.
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
- 1¼ 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 it 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.
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