Easy Buckeye Brownie Cookies
If chocolate and peanut butter are a combination you love, this Buckeye Brownie Cookies Recipe is for you. With a trifecta of brownie, truffle and cookie in one glorious bite there is nothing not to love. Although the fact that they start with a brownie mix might be a game changer.
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Tips & tricks to achieve the most delicious cookies of your life!
Why this Recipe Works
Adding a buckeye truffle to the top of a brownie cookie is a genius idea. It creates the perfect combination of chocolate and peanut butter, just like these nutter butter brownies.
To get the brownie cookies a bit thicker there is additional flour added to the brownie mix. It is a trick I use in this Kit Kat Brownie Cookie too.
The most important thing is to be sure you are not baking the cookies too long. They need to be set but still a bit gooey in the middle like a brownie.
To achieve that I suggest pulling the brownie cookies from the oven once they are set and then allowing them to cool on the baking sheet. The residual heat from the baking sheet will be just enough to set the cookies without over baking them.
Once the peanut butter truffle is added, along with melted chocolate and chopped nuts you have a magical buckeye cookie everyone will love.
What goes into this Recipe
- 18.3 Ounce Brownie Mix: The fudge flavored variety is what I prefer to get a nice gooey center.
- All Purpose Flour: Added for a bit more structure in the cookie.
- Peanut Butter: The main ingredient in the peanut butter mixture of the buckeye brownie.
- Powdered Sugar: Helps sweeten the peanut butter.
- Chocolate Chips: Melted and spread over the top of the peanut butter ball.
- Peanuts: The perfect addition to the top of the cookie for amazing texture.
See recipe card for full information on ingredients and quantities.
How to make Buckeye Brownie Cookies
1. To make the cookie dough, begin by whisking the brownie mix and flour together. Then add the eggs and vegetable oil, mix with a hand held mixer {or by hand}until you have a thick dough.
2. Using a medium cookie scoop {or 1.5 tablespoons}, scoop mounds of dough into your hand. Roll the cookie dough in your hands until you have a smooth round ball. Place them on a silicone mat {or parchment} lined baking sheet.
3. While the cookies are baking, turn your attention to the delicious peanut butter {buckeye} mixture. Combine creamy peanut butter and powdered sugar together with a hand held mixer.
4. Use a small cookie scoop {or about 1/2 tablespoon} and scoop mounds of filling into your hand. Roll the filling in your hands until smooth and place them onto a parchment or wax paper lined baking sheet until cookies are ready.
5. Bake the cookies in a 350 degree oven for 9-11 minutes.
6. Once you remove the cookies from the oven add one of the peanut butter balls to the middle of each cookie. Press down slightly and allow the cookies to cool on the baking sheet for 5 minutes.
7. Once the cookies have completely cooled, melt chocolate in the microwave until smooth. Using a spoon, add about a teaspoon of melted chocolate to the top of each peanut butter ball and spread out over the top.
8. While the chocolate is still wet, sprinkle the top with chopped peanuts. This is totally optional but I highly recommend this step. The added texture and flavor is what helps make these Buckeye Cookies.
Expert Tips
- Whisk the brownie mix and flour together before adding the wet ingredients. This step will help all of the ingredients mix together evenly.
- While your first batch of cookies are baking, make the peanut butter mixture and roll the truffle balls. That way they are ready to add to the top of the cookies as soon as you remove them from the oven.
- Wait until the cookies have completely cooled before adding the melted chocolate to the top of the peanut butter ball. If you add it while the cookies are still warm the chocolate will take hours to set.
- If you prefer to not add chopped peanuts to the top of the cookies you can leave them plain. Other topping ideas are mini chocolate chips, a drizzle of peanut butter or chopped Reese’s Pieces candies like these Reese’s Pieces Peanut Butter Cookies.
Recipe FAQs
You can tell the cookies are done when the edges are baked and the middle is still slightly underdone but set.
It is important to not over bake brownie cookies because we still want the wonderful texture we love about brownies. The gooey center is perfect.
No, you do not have to add chopped peanuts to the top of the cookies. They are wonderful plain but if you could always add something different. Mini chocolate chips, a drizzle of peanut butter or chopped Reese’s Pieces are great options.
Absolutely! In fact, it would be a wonderful way to add texture to the chocolate and peanut butter cookies without having to add chopped nuts to the top.
Buckeye Brownie Cookies can easily be stored in an airtight container at room temperature for up to 4 days or in the refrigerator for a week.
They can also be frozen for up to 3 months.
The reason these cookies are called buckeyes is because the peanut butter truffle on top of the brownie cookie with chocolate on top and a bit of the peanut butter truffle showing through looks like nuts from the buckeye tree.
Do you love chocolate and peanut butter? Try these recipes…
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Buckeye Brownie Cookies Recipe
Ingredients
Cookies
- 1 box fudge brownie mix {18.3 ounces}
- 1/4 cup all purpose flour
- 2 eggs
- 1/4 cup vegetable oil
Peanut Butter Truffle
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Chocolate Topping
- 4 oz. semi sweet chocolate {melted}
- 1/4 cup lightly salted peanuts {chopped}
Instructions
Cookies
- Preheat the oven to 350°.
- In a medium bowl combine the brownie mix and flour, whisk to combine. Add the eggs and oil with a hand held mixer {or by hand} until everything is mixed together and thick.
- Using a medium cookie scoop {or about 1.5 tablespoons}, scoop mounds of cookie dough into your hand and roll them into a nice and smooth ball. Place them onto a cookie sheet that is covered in a silicone mat {or parchment paper}. Bake for 9-11 minutes. The edges of the cookies will be cooked and the middle will be set. The important thing is to not over bake them.
Peanut Butter Truffle Mixture
- While the cookies are baking, combine the peanut butter and powdered sugar with a hand held mixer. Using a small cookie scoop {or about 1 tablespoon}, scoop mounds of peanut butter mixture onto a parchment lined baking sheet. Roll those balls into nice smooth truffles.
Assembly
- Once you remove the cookies from the oven, add a peanut butter truffle ball to the middle of each cookie. Allow the cookies to cool on the cookie sheet for 5 minutes and then move them to a cooling rack.
- Once the cookies are completely cooled, take a heaping teaspoon of melted semi-sweet chocolate and spread it over the top of the peanut butter ball on the cookie. Use the back of the spoon {or knife} spread it to completely cover the peanut butter. While the chocolate is still wet sprinkle the top with chopped peanuts. Allow the chocolate to set up completely and then serve.
- Store the Buckeye Brownie Cookies in an airtight container at room temperature for up to 4 days.
Notes
- Whisk the brownie mix and flour together before adding the eggs and oil. This will ensure that the ingredients mix evenly.
- Make the peanut butter mixture and balls while the cookies are baking so that they are ready when you remove the first batch of cookies. It is important to add the peanut butter ball while the cookies are still warm.
- Do not add the melted chocolate to the top of the peanut butter ball until the cookies are completely cooled or the chocolate will not set up for a very long time.
- If you do not want to add chopped peanuts to the top you can substitute them with mini chocolate chips, a drizzle of peanut butter or chopped Reese’s Pieces.
