Buckeye Brownie Cookies Recipe

If you love the best of both worlds—rich, fudgy brownies and soft, chewy cookies—then this Buckeye Brownie Cookies Recipe is going to become your new favorite treat. I absolutely love how these cookies turn out with their crackly tops, gooey centers, and that iconic peanut butter and chocolate topping that makes your taste buds sing. Stick around and I’ll walk you through the whole process with tips I’ve learned so you’ll nail these every time.

this Recipe

Ingredients You’ll Need

These ingredients work beautifully together to give you a rich, fudgy cookie base with that creamy peanut butter and chocolate finish. Bonus: most are pantry staples or easy to find at any grocery store.

• Dark chocolate bar: Using a bar rather than chips melts more smoothly for that silky cookie base.
• Vegetable oil: Keeps the cookies moist and tender—don’t substitute with butter here.
• Brownie mix: Pick an 18.3-18.4 ounce box for the best dough texture; I haven’t tested other sizes so watch out.
• Eggs: Room temperature helps them combine better, giving you those beautiful crackles on top.
• Vanilla extract: Enhances all the flavors and adds warmth.
• Semi-sweet chocolate chips (optional): Adds pockets of melty chocolate inside your cookies.
• Smooth peanut butter: Go for classic creamy, not natural or organic, for the right consistency and sweetness.
• Unsalted butter: Softened to mix easily with the peanut butter topping.
• Powdered sugar: Gives the signature sweetness and texture to the peanut butter layer.

Variations

I love that this Buckeye Brownie Cookies Recipe is so versatile—you can tweak it to fit your taste or dietary needs and it still turns out delicious every time. Don’t be afraid to make it your own!

• Mini Buckeye Brownie Cookies: Using a smaller 1.5 tablespoon scoop lets you bake more cookies for parties or gift-giving; just reduce baking time to about 10-11 minutes.
• Extra Chocolate Goodness: I sometimes add extra semi-sweet chips both in the dough and for drizzling more chocolate on top—because why not?
• Peanut Butter Substitute: If peanut allergies are a concern, almond butter works well, but keep in mind the flavor will shift.
• Natural Sweetener Twist: You can adjust the powdered sugar amount in the peanut butter topping to balance sweetness; I prefer slightly less to keep it from being overly sugary.

How to Make Buckeye Brownie Cookies Recipe

Step 1: Melt Chocolate and Mix the Base

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that makes cleanup a breeze. In a microwave-safe bowl, melt 4 ounces of dark chocolate bar and 5 tablespoons vegetable oil in 20-second bursts, stirring well each time to avoid burning. I always let the mixture cool for about 5 minutes before the next step to make sure I don’t cook the eggs when I add them.

Step 2: Whisk Eggs and Add Vanilla

Whisk in 2 large room-temperature eggs and 1 teaspoon vanilla extract vigorously for about 90 seconds. This part is a game-changer—it helps create those beautiful crackled tops that make these cookies look irresistibly homemade. Don’t rush this step, trust me!

Step 3: Fold in Brownie Mix and Chocolate Chips

Using a spatula, fold in the brownie mix (you want the box to be exactly 18.3-18.4 ounces for best results). The dough will be thick and smooth. If you’re feeling decadent, toss in ½ cup semi-sweet chocolate chips here for melty surprise bites.

Step 4: Shape and Bake

Scoop dough by 1/3 cup portions (or use a scoop) and roll into thick disks about 1 inch high. I find spacing them 3 inches apart keeps them from merging during baking. Bake one sheet at a time for about 15-17 minutes until the cookies are puffed with those classic crackled edges. The key is to pull them out while still slightly gooey because they’ll firm up as they cool—overbaking hardens them too much.

Step 5: Prepare Buckeye Peanut Butter and Chocolate Topping

While cookies cool, beat 1 cup smooth peanut butter with 4 tablespoons softened unsalted butter until creamy. Add ½ teaspoon vanilla extract and gradually beat in 1 ¼ cups powdered sugar. This mixture will be sticky—that’s exactly what you want—it holds together perfectly as a topping but isn’t too sweet. Divide into 8 balls and flatten each into a disk. Spread gently on cooled cookies, keeping a small edge clear. Using a bit of powdered sugar on your fingers or chilling the filling helps if it sticks too much.

Step 6: Top with Melted Chocolate

Finally, melt 1 cup semi-sweet chocolate chips slowly in the microwave, stirring every 15 seconds until silky smooth. Use about 1 tablespoon per cookie to spread over the peanut butter topping, leaving some of it peeking out for that classic Buckeye look. Let the chocolate set completely before you store or serve.

How to Serve Buckeye Brownie Cookies Recipe

Garnishes

I usually keep it simple with these because the cookie itself is so rich and beautiful. Sometimes I sprinkle a tiny pinch of flaky sea salt on top of the chocolate layer for an extra flavor pop—that contrast is heavenly. You could also dust a bit of powdered sugar before serving for a touch of elegance.

Side Dishes

These cookies are decadent enough to stand alone, but I love pairing them with a cold glass of milk or a cup of coffee for dunking. For more of a dessert board vibe, serve alongside fresh berries or vanilla ice cream to balance the richness.

Creative Ways to Present

For special occasions, I like arranging these Buckeye Brownie Cookies on a pretty platter lined with parchment and wrapping them up in colorful cellophane bags tied with ribbon—that gift-worthy look always impresses. Another fun idea is drizzling extra melted white chocolate over the top for contrast or stacking mini versions in a jar for party favors.

Make Ahead and Storage

Storing Leftovers

Once fully cooled and topped, I store these cookies in an airtight container in the fridge. They keep wonderfully for 3 to 5 days, though I recommend bringing them to room temperature before serving so the peanut butter topping softens up and the flavors shine.

Freezing

Freezing works great for these! Just arrange the cookies in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 1-2 months. When you want a treat, thaw them in the fridge overnight or at room temp for a few hours.

Reheating

If you want to warm them up, pop one cookie in the microwave for about 10 seconds—it’ll loosen the peanut butter and chocolate just enough without melting it all over. Perfect for that fresh-baked experience on a busy day!

FAQs

Final Thoughts

This Buckeye Brownie Cookies Recipe is truly special to me because it brings together the best textures and iconic flavors in a comforting cookie form that everyone can enjoy. I remember the first time I made these and how my entire family begged for “just one more.” I’m excited for you to try making these yourself—you’ll love how easy they are and how perfect they taste every single time. So go ahead, whip up a batch, and share the magic with your favorite people!

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