Okay, gather ’round, because I’m about to share a little piece of heaven with you. We’re talking about Buckeye Brownie Cookies, and trust me, these are the kind of cookies that make people weak in the knees. Imagine the fudgy, chewy goodness of a brownie combined with that classic, dreamy peanut butter buckeye center, all dipped in chocolate. Seriously, it’s a flavor explosion!
The first time I made these, it was almost by accident. I had a box of brownie mix I needed to use up and a major craving for buckeyes. My brain just went, “Why not both?!” And let me tell you, it was one of those kitchen lightbulb moments. The best part? Using a brownie mix makes these Buckeye Brownie Cookies SO much easier than starting from scratch. You get that perfect brownie base without all the fuss. I’ve tinkered with this recipe over the years, figuring out the best way to get that peanut butter just right and the chocolate coating smooth and shiny. These are now my go-to whenever I need a guaranteed crowd-pleaser!
Why You’ll Love These Buckeye Brownie Cookies
Okay, so why should *you* make these Buckeye Brownie Cookies? Let me count the ways! Seriously, they’re just the best.
- Ridiculously Easy: We’re talking a box mix base here, people! It takes so much of the guesswork out and gets you to cookie heaven faster.
- Dream Team Flavor: Brownie + peanut butter + chocolate? It’s a classic for a reason. This combo is just unbeatable.
- Total Crowd-Pleaser: Bring these to *any* gathering, and watch them disappear. They’re always a hit, guaranteed.
- Perfect Texture: You get that lovely chewy brownie edge with a soft, melt-in-your-mouth peanut butter center. It’s divine!
Ingredients for Buckeye Brownie Cookies
Alright, let’s talk ingredients! One of the things I love about these Buckeye Brownie Cookies is that you don’t need anything fancy. Most of this stuff you probably already have hanging out in your pantry, which is always a win in my book!
Here’s what you’ll need to whip up a batch of these beauties:
- One box (that’s typically 18.3 ounces) of your favorite brownie mix. Any kind will do, but a classic fudge or devil’s food works wonderfully!
- Half a cup of good ol’ vegetable oil.
- Two large eggs. Make sure they’re at room temperature if you can, it helps things mix better!
- A teaspoon of vanilla extract. Don’t skip this, it really boosts that chocolate flavor.
- One full cup of creamy peanut butter. Go for the regular stuff here, the natural kind can be a bit oily and harder to work with for the centers.
- Half a cup of powdered sugar. This gives the peanut butter filling that lovely smooth texture.
- A quarter cup of butter, and make sure this is softened. Leave it out on the counter for a bit before you start.
- One cup of milk chocolate chips. You can use semi-sweet too if you prefer, but I think milk chocolate is just perfect with the peanut butter.
- And finally, just one tablespoon of shortening. This helps the chocolate melt smoothly and set nicely on the buckeye centers.
See? Nothing too wild or crazy! Just simple ingredients coming together to make something truly special.
Equipment Needed to Make Buckeye Brownie Cookies
Okay, you’ve got your ingredients ready, awesome! Now, let’s talk about the tools you’ll need. Nothing fancy here, I promise! You probably have all this stuff hiding in your kitchen drawers already.
- You’ll definitely need some baking sheets. Two or three is great so you can bake in batches.
- Parchment paper is a lifesaver for easy cleanup and making sure your Buckeye Brownie Cookies don’t stick.
- You’ll need a couple of mixing bowls – one for the brownie dough and one for that glorious peanut butter filling.
- Measuring cups and spoons, of course, to get those measurements just right.
- A hand mixer or stand mixer is super helpful for creaming the peanut butter mixture, but you can totally do it by hand with a sturdy spoon and some elbow grease!
- A small scoop or just a regular spoon for dropping the cookie dough and rolling the peanut butter balls.
- A fork or a dipping tool is handy for coating those peanut butter centers in chocolate.
See? Pretty standard stuff! You’re all set to get baking!
How to Prepare Buckeye Brownie Cookies
Alright, let’s get our hands dirty (in the best way!) and actually make these Buckeye Brownie Cookies. This is where the magic happens, and honestly, it’s pretty straightforward. Just follow along!
First things first, get your oven preheating to 350°F (that’s 175°C). While it’s warming up, line your baking sheets with parchment paper. Trust me, this makes cleanup a breeze later! You’ll thank me when you’re not scrubbing cookie bits off your pans.
Now, grab a big bowl. This is for our brownie base. Dump in that box of brownie mix, the vegetable oil, the two large eggs, and the vanilla extract. Now, here’s a little secret: don’t overmix! Just stir everything together until it’s *just* combined. You’ll still see a few little dry bits peeking through, and that’s okay! Overmixing can make the cookies tough, and we want fudgy, chewy ones.
Next, it’s time to make the cookie shapes. I like to use a rounded tablespoon to scoop the dough. Drop these little mounds onto your prepared baking sheets, leaving a couple of inches between each one so they have room to spread a little. They won’t spread a ton, but enough that they need some space.
Pop those sheets into the preheated oven. Bake them for about 8 to 10 minutes. You’re looking for the edges to look set, but the centers should still look a little soft and maybe even slightly underbaked. This is key to getting that super fudgy texture! Let them cool on the baking sheets for just a few minutes before carefully transferring them to a wire rack to cool completely. They’ll be delicate when they first come out, so be gentle!
While the cookies are cooling, let’s tackle the peanut butter filling. In a medium bowl, toss in your creamy peanut butter, powdered sugar, and softened butter. Get in there with a mixer (or a sturdy spoon!) and beat it until it’s nice and smooth and creamy. It should be a thick, scoopable consistency.
Now for the fun part! Roll the peanut butter mixture into small balls. I aim for about a teaspoon each – think mini buckeye size! Place these little peanut butter gems on a plate or another parchment-lined baking sheet. Pop them in the fridge for at least 30 minutes. This is super important! They need to be well-chilled so they hold their shape when we dip them in chocolate.
Once your peanut butter balls are nice and firm, it’s chocolate time! Put your milk chocolate chips and shortening in a microwave-safe bowl. Melt them in 30-second bursts in the microwave, stirring well after each burst, until the chocolate is smooth and glossy. Be careful not to overheat it!
Now for the dipping! Using a fork, carefully dip each chilled peanut butter ball into the melted chocolate, letting any excess drip off. Place the chocolate-covered balls back onto a parchment-lined surface. Immediately place one chocolate-covered peanut butter ball on top of each cooled brownie cookie. Don’t wait too long, because that chocolate will start to set quickly!
Finally, pop those finished Buckeye Brownie Cookies back into the fridge for a bit until the chocolate is fully set. And there you have it! Beautiful, delicious Buckeye Brownie Cookies, ready to be devoured!
Tips for Perfect Buckeye Brownie Cookies
Okay, you’ve got the steps down, but here are a few little tricks I’ve picked up that make these Buckeye Brownie Cookies go from great to absolutely EXCEPTIONAL. Pay attention to these, they really make a difference!
- Seriously, Don’t Overmix! I know I said it before, but it’s worth repeating. When you mix the brownie batter, just stir until everything is *barely* combined. A few dry spots are fine! This keeps your cookies soft and chewy.
- Chill Those Peanut Butter Balls: This is non-negotiable! If your peanut butter balls aren’t well-chilled and firm, they’ll melt and lose their shape when you dip them in the warm chocolate. Pop them in the fridge (or even the freezer for a few minutes if you’re in a hurry!) until they’re solid.
- Use Good Quality Peanut Butter: Since the peanut butter filling is such a star here, using a creamy, good-tasting peanut butter makes a big difference in flavor and texture. Avoid the “natural” kind that separates, it’s just trickier for this.
- Work Quickly When Dipping: Once your chocolate is melted, dip those peanut butter balls without too much delay. The chocolate will start to set as it cools, and you want it smooth and easy to work with.
Follow these little tips, and you’ll have perfect Buckeye Brownie Cookies every single time!
Ingredient Notes and Substitutions for Buckeye Brownie Cookies
So, we talked about the ingredients, but sometimes you might have questions about specifics or want to swap things out. Here are a few notes on what works best and what you can *maybe* get away with when making your Buckeye Brownie Cookies.
For the brownie mix – you can use pretty much any flavor, but a darker chocolate or fudge one really complements the peanut butter and chocolate coating nicely. Just make sure it’s a standard 18.3-ounce box.
When it comes to the peanut butter, stick with creamy! Natural or crunchy peanut butter just won’t give you that smooth, classic buckeye filling texture. The oils can separate weirdly, and crunchy bits aren’t ideal here.
As for the chocolate chips, I love milk chocolate for that sweet, classic buckeye taste. But if you’re more of a dark chocolate person, go for it! Semi-sweet works too, it just gives a slightly less sweet finish. I wouldn’t recommend white chocolate for dipping the peanut butter centers, it’s a different texture and flavor profile, but hey, you do you!
Serving Suggestions for Your Buckeye Brownie Cookies
Okay, you’ve made these glorious Buckeye Brownie Cookies, now comes the fun part: eating them! Honestly, they’re perfect just as they are, straight off the cooling rack (once the chocolate is set, of course!). But if you want to get a little fancy, here are a couple of ideas.
They are *amazing* with a tall glass of cold milk. It’s a classic combo for a reason! For a more grown-up treat, they pair wonderfully with a hot cup of coffee or a rich hot chocolate. If you’re feeling extra indulgent, serve them slightly chilled from the fridge – that firm peanut butter center is just divine! Or, arrange them on a pretty platter for a party; they’re always the first to disappear!
Frequently Asked Questions About Buckeye Brownie Cookies
Okay, so you might have a few questions buzzing around in your head about making these Buckeye Brownie Cookies. Totally normal! Here are some of the things people often ask, and my straightforward answers for you.
Can I use a different type of brownie mix for these Buckeye Brownie Cookies?
Yep, absolutely! While a classic fudge or devil’s food mix works perfectly, you can totally experiment. If you have a dark chocolate mix or even a chocolate chip one hanging around, go for it! Just make sure it’s the standard 18.3-ounce size box, and you should be good to go. The key is that fudgy base!
How long do Buckeye Brownie Cookies last?
Honestly? In my house, not very long! But if you manage to hide them, these Buckeye Brownie Cookies will stay good stored in an airtight container at room temperature for about 3-4 days. Because of the peanut butter center, I actually prefer keeping them in the fridge; they can last up to a week that way and the texture is amazing chilled!
Can I freeze Buckeye Brownie Cookies?
You betcha! These Buckeye Brownie Cookies freeze beautifully. Once the chocolate is fully set, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, layering them with parchment paper to prevent sticking. They should be good in the freezer for up to 2-3 months. Just let them thaw at room temperature or in the fridge before enjoying!
Estimated Nutritional Information
Just a quick note on nutrition! While I’ve included some estimated nutritional information for these Buckeye Brownie Cookies, please remember that these are just *estimates*. The actual values can change quite a bit depending on the specific brands of brownie mix, peanut butter, chocolate, and other ingredients you use. Think of this as a general guideline, not a strict calculation!
Enjoy Your Buckeye Brownie Cookies!
And there you have it! Your very own batch of incredibly delicious Buckeye Brownie Cookies. I truly hope you give this recipe a try – they are just SO good and always disappear fast. Go ahead, grab one (or two!), pour yourself a glass of milk, and savor that amazing chocolate and peanut butter combo. If you make them, please come back and let me know how they turned out in the comments below! I love hearing from you, and don’t forget to rate the recipe if you loved it. Happy baking!
Print
Amazing Buckeye Brownie Cookies from 1 box
- Total Time: 1 hour 10 minutes
- Yield: 48 cookies 1x
- Diet: Vegetarian
Description
A rich chocolate brownie cookie topped with a creamy peanut butter filling and a chocolate coating.
Ingredients
- 1 box (18.3 ounces) brownie mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
- 1 cup milk chocolate chips
- 1 tablespoon shortening
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine brownie mix, vegetable oil, eggs, and vanilla extract. Mix until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 8-10 minutes, or until edges are set but centers are still soft. Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat together peanut butter, powdered sugar, and softened butter until smooth.
- Roll peanut butter mixture into small balls (about 1 teaspoon each). Place on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes.
- In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring until smooth.
- Dip each peanut butter ball into the melted chocolate, using a fork to coat. Place on a parchment-lined surface.
- Place a chocolate-covered peanut butter ball on top of each cooled brownie cookie.
- Refrigerate until chocolate is set.
Notes
- Do not overmix the brownie batter.
- For best results, use a good quality creamy peanut butter.
- Ensure the peanut butter balls are well chilled before dipping in chocolate.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Buckeye, Brownie, Cookies, Peanut Butter, Chocolate, Dessert