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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Jan 21, 2020
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Buckeye brownie cookies give you the best of three desserts baked into one impossibly irresistible sweet treat.
Makesabout 28 cookiesPrep10 minutesCook12 minutesreviews
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A cookie, a brownie, and a buckeye all in one — this is the perfect treat for chocolate-lovers who want to have it all. They’re everything you love about chocolate-coated peanut butter buckeyes, rich, chewy brownies, and crispy-edged, soft-baked cookies — all mashed up into the same package. Starting with a box of brownie mix makes them almost too easy to pull off.
How to Make Buckeye Brownie Cookies
You’ll forgo the instructions on the back of the brownie box, instead mixing in butter, cream cheese, and an egg to make cookie dough. Each piece of rolled dough gets topped with a peanut butter ball (just peanut butter and powdered sugar), then once the cookies are baked and cooled, they’re topped with a blanket of melted chocolate and flaky salt for good measure.
Chill the Dough for the Very Best Cookies
Possibly the most important ingredient in these cookies is time. The recipe is a breeze to pull together and doesn’t call for anything fancy, but it’s very important to give yourself ample time to chill the dough. When the dough first comes together it’s quite sticky, and a thorough chill in the fridge makes it firm enough to roll.
I suggest making these cookies over the span of two days. On day one, make the peanut butter mixture and cookie dough. On day two, bake the cookies and finish them with the layer of melted chocolate.
Take Advantage of the Fudge Pack in Your Brownie Mix
Did your brownie mix come with a packet of fudge? Instead of adding it to the cookie dough (it will make it too soft), use it in place of melting your own chocolate to coat the buckeyes. It won’t harden into a snappy shell, but once it’s had time to set, it will firm up nicely.
Refined Versus Unrefined Coconut Oil
Refined coconut oil is often our default choice for baking since it doesn’t contain any coconut odor or flavor due to high heat processing. Unrefined coconut oil, on the other hand, is extracted from fresh coconut meat, undergoes minimal processing, and retains the distinct odor and flavor of coconut.
Buckeye brownie cookies give you the best of three desserts baked into one impossibly irresistible sweet treat.
Prep time 10 minutes
Cook time 12 minutes
Makes about 28 cookies
Nutritional Info
Ingredients
- 3/4 cup
smooth peanut butter, such as Skippy or Jif
- 3/4 cup
powdered sugar
- 4 ounces
cream cheese, at room temperature
- 4 tablespoons
(1/2 stick) unsalted butter, at room temperature
- 1
large egg
- 1 (18- to 19-ounce) package
fudge brownie mix
- 1/2 cup
semisweet chocolate chips
- 1 teaspoon
refined coconut oil
Flaky sea salt, for topping (optional)
Instructions
Place the peanut butter and powdered sugar in a large bowl. Beat with an electric hand mixer on low speed until a smooth ball forms, about 2 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Transfer the mixture to a sheet of plastic wrap, wrap it up tightly, and refrigerate for at least 1 hour or up to overnight. Wipe out the bowl.
Place the cream cheese and butter in the same bowl and beat on medium speed until fluffy, 1 to 2 minutes. Add the egg and beat until incorporated. Add the brownie mix and beat on low speed until just combined (do not overmix). The dough will be sticky but firm. Cover the bowl and refrigerate the dough for at least 1 hour or up to overnight.
Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Scoop out 1 tablespoon of the brownie dough and roll it into a ball with the palm of your hands. Place on the prepared baking sheet. Repeat wtih the remaining brownie dough, spacing them about 1 inch apart, about 15 cookies per baking sheet.
Use your thumb or the bottom of a teaspoon measuring spoon to press down on the center of each ball of dough to form an indentation. Scoop out 1 teaspoon of the peanut butter mixture and roll it into a ball with the palm of your hands. Press it into one of the brownie dough indentations. Repeat with the remaining peanut butter mixture.
Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are set and crackly around the top and edges, 5 to 6 minutes more. Let the cookies cool on the baking sheet for 2 to 3 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.
Place the chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave on high until the chocolate is melted, 45 seconds to 1 minute. Spread the melted chocolate over the top of each peanut butter ball. If desired, sprinkle the cookies with flaky salt.
Recipe Notes
Storage: Store cookies in a covered container at room temperature for up to 5 days.
