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Buckeye Brownie Cookies Recipe

4.8 from 134 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 large cookies
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

Delicious Buckeye Brownie Cookies combine rich, fudgy brownie cookies with a creamy peanut butter topping and a luscious semi-sweet chocolate drizzle. These cookies feature a crackled top and a gooey center, perfectly balanced by the smooth peanut butter and chocolate layers, making them a decadent treat for chocolate and peanut butter lovers.

Ingredients

Scale

Brownie Cookies

  • 4 ounces dark chocolate bar (use bar chocolate, not chips)
  • 5 tablespoons vegetable oil
  • 1 box brownie mix (18.3-18.4 ounces)
  • 2 large eggs (ideally room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (optional)

Buckeye Peanut Butter and Chocolate Topping

  • 1 cup smooth peanut butter (9 ounces, not natural or organic)
  • 4 tablespoons unsalted butter, softened (room temperature)
  • ½ teaspoon vanilla extract
  • 1 ¼ cups powdered sugar (5 ounces)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
  2. Melt Chocolate Mixture: In a large microwave-safe bowl, combine 4 ounces of chopped dark chocolate bar with 5 tablespoons vegetable oil. Microwave in 20-second intervals, stirring between each, until melted and smooth. Let the mixture cool for about 5 minutes.
  3. Add Eggs and Vanilla: Whisk in 2 eggs and 1 teaspoon vanilla extract vigorously for 90 seconds. This whipping helps create the signature crackled top on the cookies.
  4. Incorporate Brownie Mix: Fold in the entire box of brownie mix (18.3-18.4 ounces) with a spatula until the dough becomes thick and smooth. Optionally fold in ½ cup semi-sweet chocolate chips for extra chocolate bursts.
  5. Shape Cookie Dough: Using a 1/3 cup scoop or measuring cup, portion eight large dough balls. Shape each scoop into a thick disk approximately 1 inch high. Arrange them on the baking sheet, leaving 3 inches of space between to prevent merging during baking. Six cookies fit on one sheet.
  6. Bake the Cookies: Bake one sheet at a time in the preheated oven for 15-17 minutes. Cookies should be puffed and have crackled edges but appear gooey in the center. They will firm up as they cool, so avoid overbaking.
  7. Prepare Peanut Butter Topping: In a medium bowl, beat 1 cup smooth peanut butter with 4 tablespoons softened unsalted butter until creamy. Mix in ½ teaspoon vanilla extract. Gradually add 1 ¼ cups powdered sugar and mix well until combined and sticky.
  8. Form Peanut Butter Disks: Divide the peanut butter mixture into 8 equal balls (about 3 tablespoons each). Flatten each into a disk and place on top of cooled cookies. Spread to cover the cookie tops, leaving a small border at the edge. Use a little powdered sugar or chill the filling if it is too sticky to handle.
  9. Melt and Add Chocolate Topping: Slowly melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 15-second increments, stirring frequently until smooth.
  10. Decorate Cookies: Using about 1 tablespoon melted chocolate per cookie, carefully spread the chocolate layer over the peanut butter topping. Leave some peanut butter visible for that classic buckeye look.
  11. Set and Store: Allow the chocolate to fully set before storing. Store completed cookies in the refrigerator for 3-5 days or freeze in airtight containers for 1-2 months. Bring to room temperature before serving for best texture.

Notes

  • Mini-Size Version: Use a 1.5 tablespoon scoop for smaller cookies. Bake for 10-11 minutes, yield approximately 24 cookies. Top each with about 1 tablespoon peanut butter filling and chocolate topping as described.
  • Test Cookie: Bake a single test cookie first to perfect baking time. It should be puffed, crackled on edges, and look gooey but not raw. Let cool for at least 15 minutes to check final texture since cookies firm as they cool. Use a food thermometer if concerned about doneness.
  • Storage: Refrigerate cookies for up to 3-5 days; serve at room temperature for ideal softness. Freeze for up to 1-2 months in freezer-safe packaging.
  • Chocolate Note: Use bar chocolate for melting, as recipe not tested with chips for this step.

Nutrition

  • Serving Size: 1 large cookie (approx. 1/8 recipe)
  • Calories: 370
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://jessicasrecipes.com/buckeye-brownie-cookies-recipe/