Even though I shared a chocolate and peanut butter cookie recipe on Monday. I thought that another one really couldn’t hurt. The way I look at it, the more the merrier. Peanut butter and chocolate are such a winning flavor combination.
Like the first recipe I baked, this cookie is actually created with a box cake mix. Well, in this case, a brownie mix. As much as I love making cookies from scratch, I’m all for the convenience of using a mix. Maybe not for every cookie, but it really does make the process much easier. Plus, if the end result is as delicious as these Buckeye Brownie Cookies, who cares.
In case you are not familiar with what a buckeye is, it’s basically like a peanut butter cup. A ball of sweetened peanut butter is dipped in chocolate. Buckeyes on their own are delicious, so putting them on top of a brownie cookie only make them that much better. (Throw some vanilla ice cream into this mix and I’m in dessert heaven.)
I’ve been doing a pretty good job of giving away all of these Fall Cookie Week goodies to friends and family. Having containers of cookies around the house is just not a good idea. However, I will admit that a few of these (and Wednesday’s cookies) may be hiding in my kitchen cupboard.
Before we get onto the recipe:
Don’t forget to enter the FCW Giveaway! Click here to enter to win a KitchenAid Artisan Mixer.
And remember, if you make any of these cookie recipes (or a favorite fall cookie recipe of your own), be sure to post them to Instagram and use the hashtag: #IBCFallCookieWeek. I’ll be sharing my favorite pictures on the blog! And just in case you’re not already following IBC on Instagram, you can follow along here. I can’t wait to see your creations!
Okay, okay. Recipe time!
Here's what you will need:
1 cup powdered sugar
1 cup creamy peanut butter
1 teaspoon vanilla
1 box brownie mix
1/4 cup butter, melted
4 ounces cream cheese, softened
4 ounces of chocolate (I prefer Ghiradelli's melting wafers.)
Begin by preheating your oven to 350 degrees F.
Then, in a medium-sized bowl, mix together the peanut butter, powdered sugar, and vanilla until completely combined. Roll into roughly 24 1-inch-diameter balls. Set aside.
In a large bowl mix together the brownie mix, butter, cream cheese, and egg.
Using a cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Smooth the edges if necessary to form a round cookie.
Bake the cookies for 15 - 20 minutes.
After baking, immediately press one of the prepared peanut butter balls into the center of each cookie. Allow the cookies to cool on the pan for about 5 minutes. Then transfer them to a wire rack to finish cooling.
Once the cookies are cool, melt your chocolate in a double boiler (or in the microwave in a microwave safe bowl). Spoon melted chocolate over the top of each cookie. Allow the chocolate to set before serving.
3RD ANNUAL FALL COOKIE WEEK RECAP
Spiced Apple Cake Cookies
Peanut Butter Sprinkle Cookies
Soft Pumpkin Sugar Cookie
Maple Cream Sandwich Cookies
Pumpkin Pecan Tassies
Buckeye Brownie Cookies
Salted Caramel Coconut Thumbprints
White Chocolate-Dipped Soft-Batch Butterscotch Cookies