Buckeye Brownie Cookies Recipe

If you’re a fan of fudgy brownies, peanut butter, and chocolate all in one irresistibly bite-sized treat, Buckeye Brownie Cookies will steal your heart (and your sweet tooth!). Each one is a celebration of gooey brownie cookies topped with dreamy peanut butter balls and silky melted chocolate—pure decadence!

Ingredients You’ll Need

It’s amazing how just a handful of straightforward ingredients come together to create Buckeye Brownie Cookies. Each one truly plays a starring role—contributing rich flavor, tender texture, or an eye-catching finish that makes every bite special.

• Fudge brownie mix (19.5-ounce box): This shortcut base ensures deep chocolate flavor and that classic brownie chew, so you get the best results with minimal fuss.
• Butter (melted): Adds richness and moisture, helping the cookies stay soft and fudgy inside.
• Cream cheese (softened): The secret–ingredient for extra tender cookies; it adds subtle tang and helps keep the dough pliable.
• Large egg: Binds everything together and ensures a soft, cohesive dough.
• Powdered sugar: Sweetens the peanut butter filling and keeps it creamy and smooth (no graininess here!).
• Creamy peanut butter: Brings that classic salty-sweet magic and creamy texture to the iconic buckeye center.
• Semi-sweet chocolate chips: Transforms into a luscious topping that firms up into a shiny shell—because more chocolate is always a good idea!

Variations

Buckeye Brownie Cookies are wonderfully adaptable and easy to personalize! Don’t hesitate to get creative—whether you’re working around allergies or just want to tweak the flavors to suit your cravings or pantry.

• Gluten-Free: Swap the brownie mix with your favorite gluten-free blend—just be sure to check labels for all baking mixes and chocolate chips.
• Nut-Free: Use sunflower seed butter or cookie butter instead of peanut butter for a different twist that’s allergy-friendly but just as indulgent.
• Dark Chocolate Upgrade: Replace semi-sweet chocolate chips with dark chocolate for a richer, slightly less sweet finish.
• Espresso Kick: Stir 1/2 teaspoon of instant espresso powder into the brownie dough for sophisticated, moody chocolate flavor.

How to Make Buckeye Brownie Cookies

Step 1: Make the Brownie Cookie Dough

Start by preheating your oven to 350°F, so it’s ready to go. In a medium bowl, mix together the fudge brownie mix, melted butter, softened cream cheese, and egg. The dough will be thick and slightly sticky—don’t worry, that’s exactly what you want for chewy, rich cookies!

Step 2: Shape and Portion the Cookies

Using a small cookie scoop or spoon, drop rounded tablespoons of the dough onto an ungreased baking sheet. You should end up with about 24 cookies. To get those perfectly round edges, lightly smooth the sides of each cookie mound with your fingers.

Step 3: Mix & Roll Peanut Butter Balls

In a separate bowl, combine the powdered sugar and creamy peanut butter until very smooth and thick. Roll this mixture into 1-inch balls (one for each cookie) and set them aside—you’ll want them ready to go as soon as the cookies are done baking.

Step 4: Bake, Press, and Cool

Bake the brownie cookies for 12 minutes—keep an eye on them, as brownie cookies are best when just set. As soon as they come out of the oven, gently press a peanut butter ball in the center of each cookie so it nestles right in. Let the cookies cool for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Melt & Top with Chocolate

Microwave the chocolate chips in 30-second bursts (stirring in between) until smooth. Spoon about half a tablespoon of melted chocolate over each peanut butter-topped cookie, letting it ooze gently down the sides. Allow the chocolate to set at room temperature before serving—or pop them in the fridge if you’re feeling impatient!

How to Serve Buckeye Brownie Cookies

Garnishes

For an extra flourish, sprinkle a pinch of flaky sea salt over the wet chocolate topping—this adds a beautiful sparkle and a delicious contrast to all that sweet richness. You could also finish with a dusting of cocoa powder or a shower of finely chopped roasted peanuts if you want a nutty crunch.

Side Dishes

Since Buckeye Brownie Cookies are wonderfully rich, they pair perfectly with a cold glass of milk or a scoop of vanilla ice cream. Fresh berries or a big bowl of fruit salad on the side can help balance out the chocolatey goodness and round out a dessert platter.

Creative Ways to Present

Arrange the cookies on a tiered cake stand for a showstopping party centerpiece, or package them in a pretty pastry box with parchment paper for the ultimate edible gift. For a playful touch, serve them on mini cupcake liners or create a “brownie cookie” sundae bar where guests top theirs with whipped cream and sprinkles!

Make Ahead and Storage

Storing Leftovers

Once the chocolate top has fully set, store Buckeye Brownie Cookies in an airtight container at room temperature for up to 4 days. Layer them with parchment or wax paper to keep the chocolate tops looking perfect and prevent sticking.

Freezing

You can absolutely freeze these cookies! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container for up to 2 months. This is perfect for making a big batch ahead of holiday parties or anytime cravings.

Reheating

Let frozen cookies thaw at room temperature before serving. If you like a slightly gooey center, pop a cookie in the microwave for 5–10 seconds—they’ll taste freshly baked, with the chocolate just starting to melt.

FAQs

Final Thoughts

There’s something magical about Buckeye Brownie Cookies—decadent, impressive, and so easy to make. I hope you’ll try this recipe soon and experience the pure joy of fudgy chocolate, creamy peanut butter, and a little homemade love in every single bite!

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