By: Jill Mills Posted: Dec 31, 2019 Updated: Jun 13, 2023

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Part cookie part brownie, these Buckeye Cookies are the best of both. Chewy brownie cookies filled with sweet and creamy peanut butter and topped with melted chocolate, this is a cookie that will disappear fast!

Buckeye Brownie Cookies Recipe

There’s nothing quite like the combo of chocolate and peanut butter. It’s one of those perfect food pairs that is just meant to be together. These cookies are like a homemade Reese’s peanut butter cup in the form of cookies! Made with a fudge brownie mix, then topped with a peanut butter mixture and finished with melted chocolate. A bit like our popular peanut butter balls on top of fudgy chocolate cookies.

The Ingredients

Here’s what you’ll need to make the Buckeye Brownie Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):

Brownie mix – use any fudge brownie mix you like.
Cream cheese – you’ll need one 8-ounce block full-fat cream cheese.
Butter – use regular salted butter.
Egg – we used one large egg.
Peanut butter – creamy peanut butter is best for this recipe.
Powdered sugar – the powdered sugar adds more sweetness to the peanut butter and also thickens it to make it the right consistency for topping the cookies.
Chocolate – use semisweet chocolate chips or any melting chocolate you like.

How to Make Buckeye Brownie Cookies

This dessert comes together easily. The most important thing is to make the cookies with plenty of time to cool completely before adding the peanut butter and chocolate.

Preheat the oven to 350F degrees. In a medium bowl, beat together the brownie mix, butter, cream cheese, and egg with an electric mixer until well combined.
Scoop the batter onto a prepared cookie sheet lined with parchment paper.
Bake the cookies for 12 minutes, or just until the cookies are set.
Mix the peanut butter and powdered sugar and set aside.
When cookies are done, remove from the oven and let cool for 10 minutes.

Top the cookies with the peanut butter mixture. Cool the cookies on the baking sheets for another 10 minutes, and then transfer them to a cooling rack to finish cooling completely.
While the cookies are cooling, melt the chocolate in the microwave and spoon about a teaspoon of melted chocolate on top of each cookie. Spread with the back of a spoon or toothpick.
Continue cooling the cookies for an hour until the chocolate is set.

Peanut Butter Mixture on top of Brownie Cookies

Peanut Butter Mixture and Chocolate on top of Buckeye Cookies

Tips and Variations

Don’t have a brownie mix? No problem! Make our easy dark chocolate cookies instead.
Top with white chocolate instead of semi-sweet or dark chocolate would also be amazing.
Make sure not to over bake, you want the cookies to be soft, fudgy and chewy.
Cookies might look a bit soft when you pull them out, but they will continue to cook when you take them out of the oven!
When melting the chocolate chips and butter be sure to watch it carefully so the chocolate doesn’t burn.
Top with a pinch of flakey or sea salt.

How to Store Leftover Buckeye Cookies

Keep the leftover Buckeye Brownie Cookies in an airtight container. They will stay fresh at room temperature for up to five days. I recommend only keeping them at room temperature making sure it’s not too warm, as the chocolate ganache and peanut butter filling will soften.

More Chocolate Peanut Cookie Recipes You’ll Love

5 from 1 vote

Buckeye Cookies

Part cookie part brownie, these Buckeye Brownie Cookies are the best of both. Chewy brownie cookies filled with sweet and creamy peanut butter and topped with melted chocolate, this is a cookie that will disappear fast!

Servings: 24

Prep: 15

Cook: 12

Total: 27

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Ingredients

▢ 1 box fudge brownie mix unprepared
▢ 1/4 cup butter softened
▢ 4 ounces cream cheese softened
▢ 1 egg

Toppings:

▢ 1 1/3 cups powdered sugar
▢ 1 cup creamy peanut butter
▢ 4 ounces melting chocolate chocolate chips/chocolate bark/chocolate bar/candy bar

Instructions

Preheat the oven to 350F degrees.
In a large mixing bowl, beat together the brownie mix, butter, cream cheese, and egg with an electric mixer until well combined.
Using a cookie scoop, scoop the batter out onto a parchment lined cookie sheet, making 24 cookies, and smoothing the batter to form round cookies.
Bake the cookies for 12 minutes, or just until the cookies are set.
In a medium mixing bowl, stir together the powdered sugar and the peanut butter until smooth; set aside.
When cookies are done, remove from the oven, and let cool for 10 minutes.
Scoop some of the peanut butter mixture onto the center of each cookie. Cool the cookies on the cookie sheets for about 10 minutes, and then transfer them to a wire rack to finish cooling completely.
While the cookies are cooling, melt the chocolate in the microwave in a microwave safe bowl for about 15 seconds, and stir the chocolate, and return to microwave for another 15 seconds, and repeat until chocolate is completely melted. Spoon about a teaspoon of melted chocolate on top of each cookie. Continue cooling the cookies for an hour until the chocolate is set.

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