Buckeye Brownie Cookies Recipe: A Fudgy, Peanut-Buttery, Chocolate Lover’s Dream
Buckeye Brownie Cookies are everything you love about the classic Buckeye candy, transformed into a soft, decadent cookie. Imagine a fudgy brownie base topped with creamy peanut butter and a rich chocolate shell—each bite delivers layers of texture and flavor that make this cookie truly unforgettable. They’re perfect for holidays, cookie exchanges, or anytime you want to indulge your sweet tooth with something truly satisfying. These cookies are indulgent, easy to make, and an absolute crowd-pleaser. Whether you’re baking them for a party or just because, they’re guaranteed to steal the show.
What Makes These Cookies Special?
Buckeye Brownie Cookies combine three irresistible elements: a chewy brownie cookie, a smooth peanut butter center, and a rich chocolate topping. Inspired by the classic Ohio Buckeye candy, this version is even more decadent and handheld-friendly. They’re rich but balanced, and the texture combination—soft cookie, creamy center, and a set chocolate top—is what makes them stand out.
If you love chocolate and peanut butter, these are a must-bake.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 20 minutes
- Total Time: 50 minutes
- Servings: 24 cookies
Ingredients
For the Cookies:
- 1 box brownie mix (18–19 oz), fudge-style
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- 2 tbsp water
For the Peanut Butter Layer:
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1 tbsp butter or shortening (optional, for smoother texture)
Instructions
1. Make the Cookie Dough
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, mix together the brownie mix, flour, eggs, oil, and water until a soft, thick dough forms.
2. Shape and Bake the Cookies
Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them on the baking sheet and slightly flatten the tops with your hand or the back of a spoon. Bake for 8–10 minutes until set around the edges. Do not overbake—they will continue to cook on the pan. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
3. Make the Peanut Butter Layer
While cookies cool, mix peanut butter and powdered sugar in a medium bowl until a thick dough forms. Roll into 1-inch balls (you’ll need one per cookie) and flatten slightly into disks.
4. Add Peanut Butter Disks
Once cookies are mostly cool but still slightly warm, gently press a peanut butter disk into the center of each one.
5. Melt the Chocolate and Top
Melt chocolate chips (and butter if using) in the microwave in 30-second intervals, stirring until smooth. Spoon about 1 teaspoon of melted chocolate over the peanut butter layer and spread slightly with the back of a spoon.
6. Chill and Set
Transfer cookies to the fridge for about 20 minutes to allow the chocolate to set completely before serving.
Variations
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
- Salted Top: Sprinkle with sea salt after adding the chocolate for a gourmet touch.
- Dark Chocolate: Swap semi-sweet for dark chocolate if you prefer a richer flavor.
- Mini Version: Make smaller cookies and use mini peanut butter cups on top for a fun twist.
Equipment You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Spoon or cookie scoop
- Microwave-safe bowl (for melting chocolate)
- Wire cooling rack
Nutritional Information (Per Cookie, Approx.)
- Calories: ~220
- Carbohydrates: 24g
- Fat: 12g
- Protein: 4g
- Sugar: 17g
Values will vary depending on ingredients used.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well chilled for up to 1 week.
- Freezer: Freeze in layers separated by parchment for up to 2 months. Let thaw at room temperature before serving.
My Cooking Experience
As a dessert lover and recipe tester, I always look forward to making Buckeye Brownie Cookies during the holidays or as edible gifts. They’re easy, foolproof, and taste like a bakery-quality treat. I love that they have the wow-factor of layered flavors but come together with minimal ingredients. Every time I make these, they’re gone in a flash—especially with peanut butter fans!
Conclusion
Buckeye Brownie Cookies are the ultimate mash-up of brownies, cookies, and classic peanut butter-chocolate flavor. With a chewy base, creamy center, and silky topping, these cookies are as fun to make as they are to eat. Whether you’re baking for a party, a cookie tray, or just a cozy night in, these cookies will absolutely hit the sweet spot.
Buckeye Brownie Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, mix together the brownie mix, flour, eggs, oil, and water until a soft, thick dough forms.
- Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them on the baking sheet and slightly flatten the tops with your hand or the back of a spoon. Bake for 8–10 minutes until set around the edges. Do not overbake—they will continue to cook on the pan. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- While cookies cool, mix peanut butter and powdered sugar in a medium bowl until a thick dough forms. Roll into 1-inch balls (you’ll need one per cookie) and flatten slightly into disks.
- Once cookies are mostly cool but still slightly warm, gently press a peanut butter disk into the center of each one.
- Melt chocolate chips (and butter if using) in the microwave in 30-second intervals, stirring until smooth. Spoon about 1 teaspoon of melted chocolate over the peanut butter layer and spread slightly with the back of a spoon.
- Transfer cookies to the fridge for about 20 minutes to allow the chocolate to set completely before serving.
Notes
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well chilled for up to 1 week.
