Description
A rich chocolate brownie cookie topped with a creamy peanut butter filling and a chocolate coating.
Ingredients
Scale
- 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