Here’s a rich and indulgent Buckeye Brownie Cookies recipe—chocolatey, fudgy, and with a creamy peanut butter center, inspired by the classic Ohio buckeye candy 🍫🥜
Buckeye Brownie Cookies
Makes: 24–30 cookies
Ingredients
For the cookies
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 oz unsweetened cocoa powder
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the peanut butter filling
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- 2 tbsp unsalted butter, softened
For the chocolate topping
- 6 oz semi-sweet chocolate chips
- 1 tsp vegetable oil (optional, for smoother melting)
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Make cookie dough
- In a large bowl, combine melted butter, granulated sugar, and brown sugar.
- Beat in cocoa, eggs, and vanilla.
- Stir in flour, baking soda, and salt until combined.
- Bake cookies
- Scoop 1–2 tbsp dough per cookie onto baking sheets.
- Bake 8–10 minutes until set but still soft. Cool completely.
- Prepare peanut butter filling
- Mix peanut butter, powdered sugar, and softened butter until smooth.
- Roll into small balls (~1 tsp each).
- Assemble buckeye cookies
- Place a peanut butter ball on top of each cooled brownie cookie.
- Melt chocolate with vegetable oil (if using).
- Dip or drizzle chocolate over the peanut butter, leaving a little peanut butter showing at the top.
- Chill 15–20 minutes until chocolate sets.
Tips & Variations
- Use crunchy peanut butter for texture.
- Sprinkle a pinch of sea salt on top of the chocolate for contrast.
- Store in an airtight container in the fridge for up to a week.
I can also give you a one-bowl shortcut version that skips rolling the peanut butter balls or a mini bite-size version perfect for parties.
