Description
These amazing 24 Buckeye Brownie Cookies feature a rich, fudgy brownie base filled with a creamy peanut butter center, finished with a smooth, decadent chocolate topping. Perfectly soft and bakery-style, these cookies are an irresistible treat for chocolate and peanut butter lovers alike.
Ingredients
Scale
Brownie Cookie Dough
- 1 family size fudge brownie mix (dry mix only)
- ¼ cup unsalted butter, melted
- 4 ounces cream cheese, softened
- 1 large egg
Peanut Butter Center
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Chocolate Topping
- 4 ounces dark or semi-sweet chocolate, chopped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Make Brownie Dough: In a large bowl, combine the fudge brownie mix, melted butter, softened cream cheese, and egg. Mix thoroughly until a thick, uniform dough forms.
- Shape Cookies: Scoop the dough into 24 equal portions, then roll each into smooth balls. Place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 11 to 13 minutes until cookies are set around the edges but still soft in the center.
- Make Peanut Butter Centers: While the cookies bake, mix together the creamy peanut butter and powdered sugar until smooth. Roll this mixture into 24 small balls roughly 1 inch in diameter.
- Add Peanut Butter Centers: Remove cookies from the oven and immediately press one peanut butter ball into the center of each warm cookie, gently embedding it.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely, ensuring the peanut butter center firms up.
- Melt Chocolate: In a microwave-safe bowl, melt the chopped chocolate in 20-second intervals, stirring in between until smooth and fully melted.
- Top Cookies: Spoon about ½ tablespoon of the melted chocolate over the peanut butter centers on each cookie. Let the chocolate set at room temperature before serving for a polished finish.
Notes
- Ensure the cream cheese is softened to room temperature to help the dough mix evenly.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate clean-up.
- If desired, refrigerate the peanut butter balls briefly before embedding them in the cookies to help maintain shape.
- For a glossy chocolate finish, temper the chocolate or add a small amount of coconut oil when melting.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
