If you’re from the Ohio area, you’re probably already familiar with the candy known as “buckeyes;” however, for those of you outside the midwest, this sweet treat is just peanut butter balls coated in chocolate. It’s sort of like a rolled up, bite sized REESE’S Peanut Butter Cup. If you’ve never experienced a buckeye before I insist that you stop whatever you’re doing and whip up this recipe for buckeye brownie cookies right now. It takes buckeyes to the next level. Seriously, this is something you need to try… and what better time than around the holidays, right? 😉
This recipe for buckeye brownie cookies is like a science experiment gone horribly right. 🙂 It fuses buckeyes (peanut butter and chocolate) with brownies and cookies for a decadent, melt-in-your-mouth experience. Trust me, after the first bite you’ll be asking these buckeye brownie cookies where they’ve been all your life!
Well, let me tell you guys, I am lucky to be alive right now.
Yes, of course that is a dramatic statement.
But let me tell you the story…
So the other night I was home alone minding my own business…the husband took my little guys to their respective sporting activities…
In my opinion, these buckeye brownie cookies are perfect for the holiday season for several reasons. One, they’re a little over the top in terms of sweetness but the holidays are the unofficial time of the year to indulge. Diets are for January, right? Two, this recipe for buckeye brownie cookies is pretty simple because you start with a brownie mix base. (Don’t worry, that doesn’t make them any less tasty!) Three, unlike some of my other favorite Christmas recipes (reindeer marshmallow pops, Christmas tree brownie bites, and Oreo ornament cookies) these buckeye brownie cookies don’t require any decorating. Don’t get me wrong, those other recipes are also pretty quick and easy but they do require a little dressing up.
- 1 box fudge brownie mix (19.5 ounce or family size)
- 1/4 cup butter melted
- 4 oz cream cheese softened
- 1 large egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 ounces semi-sweet chocolate chips
- Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
- Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn’t overcook or undercook.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.