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.
Total decadence.
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
1 egg
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.
Print
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
LOOOOOVE the peanut butter ball idea on top of the cookies, and the melted chocolate. Brilliant. Saving the recipe! 🙂
Omg. Me too! Such a wonderful and classic combination!
xo Michael
you had me at…peanut butter, powdered sugar and vanilla! a winning combo!!!
Yum. Chocolate and peanut butter and more chocolate. Yum. I’m in love. Lol.
OMG! These look SOOOO good! And, being that my husband is from Ohio, we know all about Buckeyes! LOL! These are definitely on my list to try! SOON!! Thank you for sharing them with us!!! 🙂
dang Michael..how do you stay so thin making all these wonderful desserts??!! sigh…
Is it the dark melting chips that you use?
I just made these and they are very rich, as all buckeye things are, but very delicious! I would make them again for sure. 🙂
Just found your blog, love the blog
Just found you on Pinterest, love your thoughts!
I don’t really bake much anymore but found several
Of your recipes that I am going to try!
Thank you!
Thank you Susan!! 🙂
xo Michael
Is the brownie mix for an 8×8 or 9×13? Thanks!
I used a 9×13 size. 🙂
xo Michael
I made these today and they are heavenly! The only problem I had is that the cookies got a little hard around the edges. I baked them 16 minutes but am wondering since I’m in Colorado that it might have to do with the altitude. I’ve put apiece of bread in the container to hopefully soften them. These really are a wonderful cookie and everyone loves them, hard edges and all!
Do these need to be refrigerated?
I didn’t refrigerate mine.
xo Michael
Thank you! I ended up not refrigerating mine. They were awesome. I should have made a double batch. I blinked my eye and they were gone, lol. Definitely will be making in the future.
Yum! How long will these stay fresh tasting or can I freeze them? Thanks!
I am making these tonight. I think my butt got bigger just reading the recipe – there’s no way I will only eat one of these! Thank you for the recipe and the smiles these will bring.
I made these today (Ohio in December) and baked for 15 min. Maybe I should have baked them for a shorter period of time because mine were also crisp around the edges and the inside of the brownie was not soft? If I make them again, I`ll shorten the baking time but they look and I hope taste delicious!
I have been looking for a good buckeye cookie recipe! Thanks ! I am in love with your site! Full of Charm and makes you feel warm and cozy reading your posts!
Great Job ! Keep it up!
Ginger Blair
How many cookies does the recipe yield?
Did you ever find out?
It basically says 24 since you make 24 peanut butter balls
Michael,
Do you think these cookies would be okay to freeze?
Appreciate any tips you may have!
Terry R
I didn’t freeze them myself, so I can’t say with 100% certainty. However, I find most cookies tend to freeze okay.
xo Michael