This Buckeye Brownie Cookies Recipe is the most chocolatey and peanut buttery goodness-filled dessert recipe ever! I love that it only has a handful of ingredients, so the cookies are SO easy to make, too!! Buckeyes are one of our favorite candy treats, and this recipe transforms them into a delicious cookie! It’s perfect for fall, for holiday cookie exchanges, or just for those who love that peanut butter and chocolate combo!
How to Make Buckeye Brownie Cookies
These cookies take less than an hour to make, including baking time! You only need a handful of common ingredients, too.
Ingredients for Buckeye Brownie Cookies
- 1 box family size fudge brownie mix
- 1/4 cup butter, melted
- 4 oz. cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 oz semi-sweet chocolate chips
First, preheat your oven to 350 degrees. In a medium sized mixing bowl, combine brownie mix, butter, cream cheese, and egg. Next, beat all of those ingredients together with mixer on medium until well combined. (The Buckeyes Brownie Cookie dough will be a little sticky, but that is expected and ok!)
After that, scoop the dough onto an ungreased cookie sheet. This will make about 24 cookies, depending on the size of your cookie scoop.
Next, in a separate mixing bowl, mix the powdered sugar and peanut butter on low until well combined. Form the peanut butter dough until 1″ spheres, enough for one per cookie. Set aside. This will be the buckeye part of your brownie cookie.
After that, bake the chocolate cookies for 12 minutes, or until they look dry. Be sure to not overbake or underbake. Let the cookies cool about 3-5 minutes.
Then, press a peanut butter sphere into the top of each cookie. The peanut butter will soften slightly and sink into the cookie, but that is also expected and ok!
While the cookies are cooling, place about about 4 oz. chocolate chips in a disposable pastry bag and melt in the microwave at 30 second intervals, stirring in between each interval. Squeeze about 1/2 a tablespoon onto the top of each cookie so it covers the peanut butter ball.
Lastly, let the chocolate set completely until the chocolate hardens and store in an airtight container. These Buckeye Brownie Cookies may be stored fresh for up to a week.
Can I use any kind of brownie mix to make Buckeye Brownie Cookies?
Since buckeyes are traditionally chocolate, I used a dark fudge brownie recipe, but technically you could use any type of brownie mix. If you prefer milk chocolate, you could use that, or even a different flavor entirely for a fun twist on this recipe!
How do I store Buckeye Brownie Cookies?
Since they are made with both cream cheese and melted chocolate, it is necessary to store them in the refrigerator. Use a covered, air tight container, and the cookies will stay fresh for up to a week!
More Cookie Recipe Ideas
- Fall Monster Cookies
- Cookies and Cream Cookies
- 3 Ingredient TikTok Samoa Cookies
- Pumpkin Spice Sugar Cookies – This is a no-chill recipe, so it’s perfect if you need to make them in a hurry!
- Toffee Butter Icebox Cookies
Buckeye Brownie Cookies
These Buckeye Brownie Cookies combine rich chocolate and delicious peanut butter into a dessert that is a new take on that traditional buckeye treat we all know!
Ingredients
- 1 box family size fudge brownie mix
- 1/4 cup butter, melted
- 4 oz. cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. In a medium sized mixing bowl, combine brownie mix, butter, cream cheese, and egg. Beat together with mixer on medium until well combined. (The dough will be a little sticky, but that is expected and ok!)
- Scoop the dough onto an ungreased cookie sheet. This will make about 24 cookies, depending on the size of your cookie scoop.
- In a separate mixing bowl, mix the powdered sugar and peanut butter on low until well combined.
- Form the peanut butter dough until 1" spheres, enough for one per cookie. Set aside.
- Bake the chocolate cookies for 12 minutes, or until they look dry. Be sure to not overbake or underbake. Let the cookies cool about 3-5 minutes.
- Press a peanut butter sphere into the top of each cookie. The peanut butter will soften slightly, but that is also expected and ok!
- While the cookies are cooling, place about about 4 oz. chocolate chips in a disposable pastry bag and melt in the microwave at 30 second intervals, stirring in between each interval. Squeeze about 1/2 a tablespoon onto the top of each cookie so it covers the peanut butter ball.
- Let the chocolate set completely and then store in an airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 92mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 3g
