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Buckeye Brownie Cookies are what happens when your favorite peanut butter cup meets a fudgy brownie and becomes a cookie you truly cannot say no to. This recipe takes all the goodness of chocolate and peanut butter and layers them into one decadent hand-held treat. If you love gooey centers and creamy toppings you are in for a serious dessert win.
I made a batch for a holiday swap once and people asked for the recipe before the exchange was even over. They are always the first to vanish at family get-togethers.
Ingredients
- Fudge brownie mix: opt for a family size box for the right yield and chewy texture
- Butter: unsalted melts smoothly and creates a rich base
- Cream cheese: full fat and softened for a tender dough
- Egg: helps bind the cookie and creates that brownie crisp edge
- Powdered sugar: ensures a creamy peanut butter layer without grittiness
- Creamy peanut butter: no-stir for best texture and flavor
- Semi-sweet chocolate chips: melt smoothly for a glossy finish
- Choose chocolate with a rich cocoa scent and peanut butter that tastes great on its own
Instructions
- Make the Brownie Cookie Dough:
- Combine the dry brownie mix with melted butter softened cream cheese and the egg in a large mixing bowl. Stir everything together until you have a thick glossy batter. It might look stiff at first keep mixing until fully combined.
- Shape the Cookies:
- Use a small cookie scoop or tablespoon to portion out dough balls. Roll between your hands for an even shape. Place each ball on a parchment lined baking sheet about two inches apart for spreading.
- Preheat and Bake:
- Turn your oven to 350 degrees Fahrenheit or as directed by your brownie mix box. Slide the pan into the oven and bake the cookies for about twelve minutes. The edges should look set but the centers will be soft.
- Prepare Peanut Butter Filling:
- While cookies bake stir together peanut butter and powdered sugar in a bowl until smooth. Pinch off pieces and roll into balls about the size of a big marble.
- Add Filling:
- Once cookies come out and cool for just a couple minutes gently press a peanut butter ball into the center of each one. The warmth helps the filling nestle in. Let them rest while you finish the topping.
- Make Chocolate Topping:
- Melt chocolate chips in the microwave in short bursts stirring between each until smooth. Spoon just enough onto each cookie to cover the peanut butter center. Spread carefully for that signature Buckeye look.
- Cool and Set:
- Let cookies sit at room temperature until the chocolate topping is set and cookies are firm enough to pick up easily.
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Growing up my mom and I always fought over who got to lick the peanut butter spoon. Now I love watching my kids do the exact same thing while making these together.
Storage Tips
Store cookies in an airtight container at room temperature for up to four days. They keep longer in the fridge if you like a firmer texture. If stacking layer parchment paper between rows to keep chocolate tops smooth. For longer storage freeze baked cookies for up to two months.
Ingredient Substitutions
You can swap cream cheese for Greek yogurt for a bit of tang and slightly cakier texture. Crunchy peanut butter works for added bite. For a nut-free version try sunflower seed butter instead of peanut butter.
Serving Suggestions
Set these out on a dessert platter for game day or dress them up for a cookie exchange. I sometimes drizzle a little extra melted chocolate in zigzags over the top for a pretty finish. Serve with a glass of cold milk or coffee.
Cultural and Historical Context
Buckeye candies are an Ohio tradition inspired by the local buckeye tree and the football fandom that surrounds it. This cookie version combines classic Midwestern sweets with the universal love for brownies. It is a modern twist that moves just as fast at the bake sale table.
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Let the chocolate set before stacking or serving for best results. These cookies always impress and disappear fast at any gathering.