Buckeye Brownie Cookies
One of the best things about cooking and baking is sharing great recipes with friends and family. My friend Jenn is an awesome baker and shared this cookie recipe with me. It is a cross between a cookie and a brownie with a touch of peanut butter inside. Buckeye Brownie Cookies looked so good, I just had to make them for my family. They are so rich and delicious!
Whether you take these yummy treats to a tailgate party or share them with friends over the holidays, they are rich and tasty and will get rave reviews. It is a sweet combination of a peanut butter buckeye candy and a brownie cookie. Does it get an better than that?
Buckeye Brownie Cookies Recipe
What’s needed?
- 18.5-ounce box fudge brownie mix
- 1/4 cup unsalted butter, melted
- 4 ounces cream cheese, softened
- 1 large egg
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 4 ounces semi-sweet chocolate chips or Chocolate Candiquik candy coating
How to make Buckeye Brownie Cookies?
- Heat the oven to 350 degrees. In a large bowl, mix brownie mix, butter, cream cheese and egg until blended.
- Use a small scoop to place rounded balls of dough onto two cookie sheets that have been lined with parchment paper, about two inches apart, making 24 cookies. Bake the cookies for 12 minutes. Do not overbake the cookies.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely blended. Use a small scoop to make 24 small peanut butter balls.
- Remove the cookies from the oven and gently press a peanut butter ball in the center of each. Allow the cookies to cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Candiquik can be found in the baking section of most grocery stores. Melt 4 blocks of Candiquik or 4 ounces of semi-sweet chocolate chips in a microwaveable bowl for 1 minute. Stir the chocolate and microwave for another 15 seconds. Spoon about 1/2 tablespoon of chocolate over each cookie, covering the peanut butter ball in the center. Allow the chocolate to harden.
Store the cookies in an airtight container. This recipe makes 2 dozen rich and delicious Buckeye Brownie Cookies! They are a great cookie to make for a tailgating party, especially if you are an OSU Buckeye fan. They are also tasty for a holiday cookie tray or any dessert table.
For more chocolate and peanut butter cookie recipes, check out these tasty treats:
Buckeye Brownie Cookies
Ingredients
- 18.5 ounces brownie mix
- 1/4 cup unsalted butter, melted
- 4 ounces cream cheese, softened
- 1 large egg
- 1 cup peanut butter, creamy
- 1 cup powdered sugar
- 4 ounces semi-sweet chocolate chips, or Chocolate CandiQuik candy coating
Instructions
- Heat the oven to 350 degrees. In a large bowl, mix brownie mix, butter, cream cheese and egg until blended.
- Use a small scoop to place rounded balls of dough onto two cookie sheets that have been lined with parchment paper, about two inches apart, making 24 cookies. Bake the cookies for 12 minutes. Do not overbake the cookies.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely blended. Use a small scoop to make 24 small peanut butter balls.
- Remove the cookies from the oven and gently press a peanut butter ball in the center of each. Allow the cookies to cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Candiquik can be found in the baking section of most grocery stores. Melt 4 blocks of Candiquik or 4 ounces of semi-sweet chocolate chips in a microwaveable bowl for 1 minute. Stir the chocolate and microwave for another 15 seconds. Spoon about 1/2 tablespoon of chocolate over each cookie, covering the peanut butter ball in the center. Allow the chocolate to harden.
- Store the cookies in an airtight container. This recipe makes 24 cookies.
Equipment
- 2 cookie sheets, lined with parchment paper