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What a brilliant idea! This Buckeye Brownie Cookies is a great combination of classic buckeyes with a chewy brownie cookie. A few extra steps turn a favorite candy into a decadent cookie everyone loves.
Buckeye Brownie Cookies Recipe
These are one of the best cookies ever! It’s like eating peanut butter cups in a brownie, and it is delicious! These are so easy to make you are going to love these, and so will everyone else. I think they would be fantastic to take for a party or get together, for a Hostess gift, or on a buffet or dessert table. No matter when you choose to make these, they’ll be a hit, and they’ll be gone quickly. Keep this recipe handy.
If you want more peanut butter and chocolate desserts, check out my Peanut Butter Cup Fudge, Peanut Butter Cup Cheesecake Brownies, or my No-Bake Chocolate Peanut Butter Bars.
Can I Just Add Regular Buckeye’s on Top?
If you wanted to skip the Buckeye topping of this recipe and use a regular Buckeye you can. When you add the Buckeye on top, the difference will be that it will not be as melted.
What is the Best Brownie Mix for Making Cookies?
When I am making brownies from a mix to use in recipes, I tend to use Betty Crocker. I like the flavor and the texture of this one the most. You do not have to use it, you can use whatever brand you like just make sure for this recipe that it is the family-sized box.
Ingredients for Brownie Cookie
- Fudge brownie mix
- Butter
- Cream cheese
- Egg
Ingredients for Buckeye Candy Topping
- Powdered sugar
- Creamy peanut butter
- Melting chocolate
How to Make Buckeye Brownie Cookies
Preheat the oven to 350 degrees. Now, in a mixing bowl, beat together the brownie mix, cream cheese, and egg.
The batter will be gooey.
Using a cookie scoop scoop the batter onto a parchment-lined cookie sheet. Bake the cookies for 12 minutes, just until the cookies are done.
In a separate bowl, mix together the powdered sugar and the peanut butter until it is well combined.
Form 1 inch balls, making one for each cookie. When the cookies are done, add one ball to the top of each cookie, in the center. The peanut butter balls will get slightly melted, but that is ok. Let the cookies cool completely.
Once the cookies have cooled, melt the chocolate. Heat it for 15 seconds at a time in the microwave and stir between each set.
Spoon the chocolate over each cookie so that it covered the peanut butter.
All the cookies to cool for about an hour until the chocolate has set on each one.
Store in an airtight container.
Buckeye Brownie Cookies Recipe
What a brilliant idea! This Buckeye Brownie Cookies Recipe is a great combination of classic buckeyes with a chewy brownie cookie. A few extra steps turn a favorite candy into a decadent cookie everyone loves.
Servings: 24
Ingredients
- 1 box fudge brownie mix
- 1/4 cup butter
- 4 ounces cream cheese
- 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
- Pre-heat the oven to 350 degrees. In the mixing bowl of a stand mixer, add the brownie mix, butter, cream cheese, and egg, and mix well. Batter will be a little gooey. 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 done, and a little golden brown on the bottom. In a separate bowl, mix the powdered sugar and the peanut butter until its well combined. Form the mixture into 1 inch balls, making 24 balls, one for each cookie, and set aside. When cookies are done, remove from the oven, and press a peanut butter ball into the center of each cookie. The peanut butter balls will melt a little, but it's okay, just let them cool for about 10 minutes, and then transfer them to a wire rack to finish cooling completely.
- While the cookies are cooling; melt the 4 ounces of 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, enough so it covers the peanut butter. Allow the cookies set for about an hour while the chocolate sets on each cookie. Store in an airtight container until time to serve.
Last Step:
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Calories: 243kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 147mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 132IU | Calcium: 12mg | Iron: 1mg
