Description

Buckeye Brownie Cookies are the ultimate treat for those who love the classic combination of chocolate and peanut butter. These decadent cookies start with a rich, fudgy brownie cookie base made from a boxed mix, which is then topped with a sweet peanut butter ball and finished with a smooth layer of melted chocolate. Inspired by the beloved Buckeye candies, these cookies offer layers of flavor and texture—crispy edges, a chewy center, creamy peanut butter, and rich chocolate—making them irresistible to dessert lovers.

Ingredients

Scale

1 box fudge brownie mix (19.5 ounce or family size)
1/4 cup butter melted
4 ounces cream cheese softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
4 ounces semi-sweet chocolate chips

Instructions

Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn’t overcook or undercook.
As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

Notes

Make-Ahead Tip: You can prepare the peanut butter balls and cookie dough ahead of time and store them separately in the refrigerator for up to 24 hours before baking. This makes the baking process quicker and easier when you’re ready to assemble and bake the cookies.
Peanut Butter Variations: If you prefer a crunchier texture, use crunchy peanut butter instead of creamy. You can also substitute the peanut butter with almond butter or another nut butter for a different flavor profile.
Chocolate Choices: While semi-sweet chocolate is recommended, feel free to use milk or dark chocolate for a milder or richer taste. You can also experiment by adding a dash of vanilla extract or sea salt to the melted chocolate for extra flavor.
Baking Tip: If your cookies are spreading too much during baking, chill the dough for about 30 minutes before baking to ensure they hold their shape.
Storage: These cookies store well in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving.