Buckeye Brownie Cookies

Total Time Prep: 20 min. + chilling Bake: 15 min./batch + cooling
Yield about 2-1/2 dozen
Test Kitchen Approved
These buckeye brownie cookies have true buckeyes nestled right into every warm brownie cookie, with melted chocolate poured on top.

Ingredients

  • PEANUT BUTTER BALLS:
  • 1-1/2 cups creamy peanut butter
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • BROWNIE BASE:
  • 1 package (18.4 ounces) dark chocolate brownie mix
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, melted
  • 1 large egg, room temperature
  • CHOCOLATE TOPPING:
  • 1 cup semisweet chocolate chips
  • Silver edible glitter, optional

Directions

  1. Preheat oven to 350°. In a large bowl, cream peanut butter and butter until smooth. Gradually add confectioners' sugar. Scoop into 1-in. balls and place on parchment-lined baking sheets. Refrigerate until firm, about 45 minutes.
  2. In a large bowl, combine brownie mix, cream cheese, butter and egg. Shape dough into 1-1/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until edges are set, 12-15 minutes.
  3. Remove from oven; immediately place a peanut butter ball in the center of each cookie. Let stand on pans for 5 minutes before moving to wire racks to cool completely.
  4. In a small bowl, microwave chocolate until melted; stir until smooth. Spoon or pipe chocolate on peanut butter centers, covering the top of each one. Let set.
  5. If desired, decorate with edible glitter.

Nutrition Facts

1 cookie: 273 calories, 17g fat (6g saturated fat), 19mg cholesterol, 176mg sodium, 30g carbohydrate (24g sugars, 1g fiber), 4g protein.

These chewy brownie cookies are topped with a buckeye, an iconic Ohio treat. I made these for a cookie exchange a few years ago, and they were an absolute hit. —Sherri Gordon, Cleveland, Ohio
Recipe Creator

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