Buckeye Brownie Cookies
User Reviews
4.6
Buckeye Brownie Cookies
Description
Buckeye Brownie Cookies use a fudge brownie mix combined with melted butter, softened cream cheese, and egg to form a moist, rich dough. After scooping and shaping into rounds, the cookies bake until edges are set but centers remain soft. Meanwhile, a sweet peanut butter filling made from creamy peanut butter and powdered sugar is rolled into small balls. Once the cookies come out of the oven, a peanut butter ball is pressed gently into each, softening slightly from residual heat. After cooling, the cookies are topped with melted semi-sweet chocolate to add a glossy, bittersweet finish.
The combination results in a treat with a fudgy outer cookie, creamy peanut butter center, and chocolate topping, reminiscent of the classic Buckeye candy. The layered textures and flavors offer richness balanced by the slight saltiness of peanut butter and the sweetness of the chocolate. This makes for a decadent cookie suited for gatherings or sharing.
Watching the baking closely helps ensure the brownies don’t overcook, which preserves their soft texture. Cooling on a wire rack prevents sogginess and allows the chocolate to set evenly. These cookies can be stored in an airtight container for a few days.
Ingredients
- 1 box fudge brownie mix (19.5 ounce or family size)
- 1/4 cup butter melted
- 4 ounces cream cheese softened
- 1 large egg
- 1 cup powdered sugar
- 1 cup peanut butter creamy
- 4 ounces chocolate chips semi-sweet
Instructions
- Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
- Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.
Notes
- The recipe yields about 24 cookies; each cookie counts as one serving for calorie estimates.
- Calorie counts are approximate since ingredient nutritional values can vary by brand.
- Baking time is critical to maintain fudgy texture; watch carefully to avoid overbaking.
- Cool cookies completely before adding melted chocolate to allow better coating adherence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 152mg | 6% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 135IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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