Irresistible Buckeye Brownie Cookies (Print version)
Fudgy brownie cookies topped with a creamy peanut butter buckeye center and a glossy chocolate cap.
# Ingredients:
For the brownie cookies
01 -
1 box (18.3 oz / 519 g) fudge brownie mix
02 -
4 oz (115 g) cream cheese, softened
03 -
1/4 cup (56 g) unsalted butter, melted and slightly cooled
04 -
1 large egg
05 -
1/4 teaspoon fine salt
For the peanut butter centers
06 -
1 cup (255 g) creamy peanut butter
07 -
1 cup (120 g) powdered sugar
08 -
2 tablespoons (28 g) unsalted butter, softened
09 -
1/2 teaspoon vanilla extract
10 -
Pinch of fine salt
For the chocolate topping
11 -
6 oz (170 g) semisweet or dark chocolate chips
12 -
1 teaspoon neutral oil, optional
# Instructions:
01 -
Heat the oven to 350 F. Line two baking sheets with parchment paper.
02 -
Beat the brownie mix, cream cheese, melted butter, egg, and salt in a large bowl until a thick, sticky dough forms.
03 -
Stir the peanut butter, powdered sugar, softened butter, vanilla, and salt until smooth and thick. Roll into 24 small balls.
04 -
Scoop the brownie dough into 24 mounds on the prepared pans, leaving space between each. Bake for 10-12 minutes, until the edges are set and the centers are still soft.
05 -
Immediately press one peanut butter ball gently into the center of each hot cookie. Let the cookies cool on the pan for 5 minutes, then move them to a rack to cool completely.
06 -
Melt the chocolate chips with the oil, if using, until smooth. Spoon chocolate over each peanut butter center and let the cookies stand until the topping is set.
# Good to know:
01 -
Makes 24 rich cookies.
02 -
Allow about 30 minutes for the chocolate topping to set before stacking.
03 -
Store airtight at room temperature for 2 days or refrigerate for up to 5 days.