Buckeye Brownie Cookies

These Buckeye Brownie Cookies are the perfect combination of rich, fudgy brownie and creamy peanut butter, topped with a layer of smooth chocolate. Inspired by the classic Buckeye treat, these cookies are indulgent, easy to make, and guaranteed to satisfy your sweet tooth. With a chewy brownie base, a peanut butter center, and a chocolate coating, these cookies are sure to become a favorite.

Ingredients

• 1 box fudge brownie mix (19.5 oz or family size)
• 2 teaspoons vanilla extract
• 1 teaspoon cornstarch
• ¼ cup butter, melted
• 4 oz cream cheese, softened
• 1 egg
• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 4 oz semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, combine the first 6 ingredients (brownie mix, vanilla, cornstarch, melted butter, cream cheese, and egg) with a hand mixer until smooth. The dough will be a bit sticky.
3. Scoop dough onto an ungreased cookie sheet and smooth the edges to form round cookies. Bake for 12 minutes.
4. While the cookies are baking, mix the powdered sugar and peanut butter in a medium-sized bowl until smooth. Roll the mixture into 1-inch balls (one for each cookie) and set aside.
5. As soon as the cookies come out of the oven, lightly press a peanut butter ball into the center of each cookie. The peanut butter will soften slightly.
6. Let cookies cool for 5 minutes, then transfer to a wire rack.
7. Melt the chocolate chips in a microwavable bowl, heating in 30-second increments, stirring in between, until smooth.
8. Spoon about ½ tablespoon of melted chocolate over the peanut butter ball on each cookie. Let the chocolate set.
9. Store the cookies in an airtight container.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 30 minutes
Kcal: 200 kcal | Servings: 24 cookies

Tips

• If the dough is too sticky to scoop, chill it in the fridge for 20-30 minutes before forming the cookies.
• For a more intense chocolate flavor, you can use dark chocolate chips instead of semi-sweet.

FAQ

Can I use a different type of nut butter?
Yes—almond butter or cashew butter will work if you prefer them over peanut butter.

How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days, or refrigerate them for longer freshness.

Can I freeze these cookies?
Yes—freeze the cookies before adding the chocolate topping. Once frozen, store them in an airtight container for up to 3 months.

Can I make these without cream cheese?
Yes, you can substitute with sour cream or just use a little extra butter for a slightly different texture.