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5 from 3 votes

Buckeye Brownie Cookies Recipe

Brownie mix is turned into an amazing cookie that is topped with the perfect buckeye peanut butter truffle.
Prep Time40 minutes
Cook Time30 minutes
0 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 266kcal

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.

Nutrition

Serving: 1cookie | Calories: 266kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 125mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 24IU | Calcium: 13mg | Iron: 1mg