Buckeye Cookies — a fudgy chocolate brownie cookie base topped with peanut butter balls and finished with a chocolate coating. Rich, decadent, and utterly irresistible.
I discovered these cookies and immediately fell in love. If you enjoy the classic peanut butter-and-chocolate combination, these are heaven in cookie form. They’re rich, so one or two will satisfy most cravings — and warming one briefly in the microwave brings back that just-baked taste.
These cookies are best enjoyed warm from the oven. Freshly baked, they’re soft and gooey; after cooling, the texture firms up but remains delightfully tender. If you can’t eat them all at once, reheat a single cookie for about 10 seconds to revive that fresh-baked sensation.
The recipe is simple enough to make with kids — just seven ingredients yield 24 cookies. Rolling the peanut butter balls is the only slightly messy step, but it’s quick and worth the effort for the payoff.
Buckeye Cookies
24 cookies
Ingredients
- 13×9 family size box Fudge or Dark Chocolate Brownie Mix
- ¼ cup (57 g) butter, melted
- 4 oz (113 g) cream cheese
- 1 large egg
- 1 cup (120 g) powdered sugar (plus more for rolling peanut butter balls)
- 1 cup (264 g) creamy peanut butter
- 16 oz (454 g) Chocolate Candiquik (or another melting chocolate)
Instructions
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In a stand mixer fitted with the paddle attachment, beat the brownie mix, melted butter, cream cheese, and egg until a thick, slightly sticky dough forms.
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Scoop dough onto two silicone-lined baking sheets to make 24 cookies. Smooth each dough ball into a round shape — a dab of water or nonstick spray on your fingers helps.
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In a separate bowl, combine the powdered sugar and peanut butter until fully incorporated. Form the mixture into twenty-four 1-inch balls. Add a little extra powdered sugar if needed to help roll them, but avoid making them dry.
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Bake the cookies at 350°F (175°C) for about 12 minutes, watching carefully so they don’t overbake.
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Right out of the oven, press a peanut butter ball gently into the center of each cookie. The peanut butter will soften slightly — that’s fine. Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely if desired.
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Melt the chocolate in a microwave-safe bowl in 45-second intervals, stirring between each, until smooth and fully melted.
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Spoon about ½ tablespoon of melted chocolate over each cookie to cover the peanut butter ball. Allow the chocolate to set before storing cookies in an airtight container.
Notes
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Recipe adapted from Tastes of Lizzy T and rewritten in my own words.
