Buckeye Brownie Cookies combine the rich decadence of chocolate brownies with the irresistible creaminess of peanut butter. This delightful cookie recipe starts with a fudgy brownie base, adds a sweet peanut butter filling, and finishes with a glossy chocolate topping. If you’re a fan of chocolate and peanut butter desserts, these cookies will quickly become a favorite. Whether you’re baking for a holiday, a special occasion, or just to satisfy a sweet tooth, Buckeye Brownie Cookies deliver big flavor in every bite. They look impressive, taste incredible, and are surprisingly easy to make!
Why You’ll Love This Buckeye Brownie Cookies Recipe
These Buckeye Brownie Cookies are a dream come true for chocolate and peanut butter lovers. With a chewy, brownie-like base and a creamy peanut butter center, each cookie is finished with a rich chocolate drizzle that brings everything together. They’re perfect for gifting, parties, or keeping all to yourself! The recipe uses a boxed brownie mix, making it fast and foolproof, while the homemade peanut butter filling gives it that nostalgic buckeye flavor. The texture is a perfect balance of soft, fudgy, and creamy.
Ingredients
- 1 (18-ounce) brownie mix (Ghirardelli double chocolate recommended)
- 3/4 cup all-purpose flour
- 5 tablespoons vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil or coconut oil
Step-by-Step: How to Make Buckeye Brownie Cookies
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, use a hand mixer to combine the brownie mix, flour, oil, and eggs. The dough will be slightly crumbly, and that’s perfectly fine.
- Scoop the dough using a small cookie scoop, then roll it into smooth balls with your hands.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 11 minutes, or until the edges are firm and the centers are soft but set.
- Remove from the oven. While still warm, gently press the center of each cookie with a rounded teaspoon to create a small indentation.
- In a separate bowl, beat together the peanut butter, powdered sugar, and vanilla extract until smooth.
- Roll the peanut butter mixture into small 1-teaspoon-sized balls and place one in the center of each cookie.
- Melt the chocolate chips with the oil in the microwave in 30-second bursts, stirring in between until smooth.
- Spoon the melted chocolate over the peanut butter centers, allowing some of the filling to remain visible.
- Optionally, sprinkle with sea salt. Let the cookies cool until the chocolate sets.
Helpful Tips
- The dough may appear crumbly, but pressing it together with your hands will shape perfect cookies.
- Use a rounded teaspoon or your thumb to make uniform indentations for the filling.
- Don’t completely cover the peanut butter center with chocolate—leave some exposed for that classic buckeye look.
- Allow the cookies to cool slightly before adding the filling and chocolate to keep everything neat.
Substitutions And Variations
- Swap out the peanut butter for almond or sunflower butter for a nut-free variation.
- Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
- Add a dash of cinnamon to the peanut butter mixture for a warm, spiced twist.
- For a festive touch, top the cookies with crushed peanuts or colored sprinkles.
Storage Instructions
Keep the cookies in an airtight container at room temperature and enjoy them within 5 days for the best flavor and texture.
Nutritional Information
- Serving Size: 1 cookie
- Calories: 108 kcal
- Carbohydrates: 8g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 2g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 15mg
- Sodium: 27mg
- Potassium: 67mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 23 IU
- Calcium: 8mg
- Iron: 1mg
Serving Suggestions
Serve Buckeye Brownie Cookies with a glass of cold milk or a hot cup of coffee for the perfect snack or dessert. They make excellent additions to cookie trays, dessert buffets, or holiday gift boxes. Pair with vanilla ice cream for an indulgent treat, or crumble over yogurt for a sweet and crunchy topping.
Frequently Asked Questions About Buckeye Brownie Cookies
Can I use any brownie mix? Yes, most boxed brownie mixes will work. Choose one around 18 ounces. If it’s smaller, you may need to adjust the flour slightly.
Do I have to chill the dough? No chilling is necessary. The dough is ready to bake immediately after mixing.
Can I make them gluten-free? Yes, use a gluten-free brownie mix and substitute the flour with a gluten-free all-purpose blend.
How do I know when the cookies are done baking? Look for firm edges with centers that appear soft but no longer glossy. They should resemble baked brownies.
Can I skip the chocolate topping? Technically yes, but the chocolate drizzle completes the buckeye look and adds a luscious final layer of flavor.
Conclusion
Thank you so much for trying out these delicious Buckeye Brownie Cookies! I absolutely love how simple yet satisfying they are—from the rich brownie base to the creamy peanut butter and velvety chocolate topping. They’re always a hit at parties and make great edible gifts. I hope you have as much fun baking and enjoying them as I do. Wishing you happy baking adventures and heartfelt thanks for being part of this sweet-loving community!
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Buckeye Brownie Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Buckeye Brownie Cookies are a delicious mix of fudgy brownies and creamy peanut butter, topped with a smooth layer of chocolate. Perfect for any occasion and incredibly easy to make!
Ingredients
1 (18-ounce) brownie mix
3/4 cup all-purpose flour
5 tablespoons vegetable oil
2 large eggs, room temperature
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips
1 teaspoon vegetable oil or coconut oil
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, use a hand mixer to combine the brownie mix, flour, oil, and eggs. The dough will be slightly crumbly, and that’s perfectly fine.
- Scoop the dough using a small cookie scoop, then roll it into smooth balls with your hands.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 11 minutes, or until the edges are firm and the centers are soft but set.
- Remove from the oven. While still warm, gently press the center of each cookie with a rounded teaspoon to create a small indentation.
- In a separate bowl, beat together the peanut butter, powdered sugar, and vanilla extract until smooth.
- Roll the peanut butter mixture into small 1-teaspoon sized balls and place one in the center of each cookie.
- Melt the chocolate chips with the oil in the microwave in 30-second bursts, stirring in between until smooth.
- Spoon the melted chocolate over the peanut butter centers, allowing some of the filling to remain visible.
- Optionally, sprinkle with sea salt. Let the cookies cool until the chocolate sets.
Notes
Crumbly dough is normal—just press it together.
Leave some peanut butter showing for a traditional buckeye look.
Best indentation tool: rounded teaspoon or your thumb.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 108
- Sugar: 108
- Carbohydrates: 8g
- Protein: 2g