Buckeye Brownie Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
19.5 oz family size fudge brownie mix
02 -
1/4 cup melted butter
03 -
4 oz cream cheese, softened
04 -
1 large egg
→ Peanut Butter Centers
05 -
1 cup powdered sugar
06 -
1 cup creamy peanut butter
→ Chocolate Topping
07 -
4 oz semi-sweet chocolate chips
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or leave ungreased.
02 -
In a medium bowl, combine the brownie mix, melted butter, softened cream cheese, and egg. Beat until fully combined. The dough will be slightly sticky.
03 -
Scoop the dough onto the prepared cookie sheet, forming 24 cookies. Smooth the edges of each scoop to form round cookies.
04 -
In a separate bowl, mix the powdered sugar and creamy peanut butter until smooth. Roll the mixture into 1-inch balls (one for each cookie) and set aside.
05 -
Bake the cookies for 12 minutes. Be careful not to overbake; they should be soft in the center.
06 -
Immediately after removing the cookies from the oven, press a peanut butter ball lightly into the center of each cookie. Allow the peanut butter to soften slightly.
07 -
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 -
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted.
09 -
Spoon about 1/2 tablespoon of melted chocolate on top of each cookie, covering the peanut butter center completely. Let the chocolate set before serving or storing.
10 -
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
# Notes:
01 -
Add a sprinkle of sea salt on top of the chocolate for a salty-sweet twist.
02 -
Let the chocolate set fully before stacking the cookies for storage.
03 -
Use dark chocolate chips for a richer topping, or milk chocolate chips for a sweeter version.
04 -
These cookies freeze well. Thaw at room temperature before serving.