If you’ve never heard of Buckeye candy before, then the significance of the name Buckeye Brownie Cookies will mean nothing to you. To make it easier, you can call them peanut butter brownie amazingness if that name strikes you, or peanut butter brownie delights if you favor that more. If you’re curious about the the name though, Buckeye candy is a favorite in the Midwest, originating from Ohio.
Buckeye Brownie Cookies
Buckeye candy, or commonly known as “buckeyes”, are basically peanut butter fudge balls dipped in chocolate, but not completely. You dip them enough to where a circle of the peanut butter fudge is still visible so that the candy itself resembles the nut that comes from the Ohio buckeye tree.
Regardless of the name’s origin, these brownie cookies are addicting, just like these Chocolate Chip Blondies! They are rich and delicious and truly hard to resist. They are easy to make and use a boxed brownie mix of your choice. A long, long time ago in a galaxy far, far away I used to have a recipe for a brownie master mix. If you have one, you can use that instead of a box of brownie mix, just weight out 15.5 ounces. I found this recipe on Tastes of Lizzy T’s and followed the recipe exactly, with one adjustment.
Her recipe uses a bigger box of brownie mix, so I just did a little math to adjust the measurements for my mix. The recipe I have listed below uses a 15.5 ounce box. Hers uses 19.5 ounces box. So check your box, then use whichever recipe is appropriate.
Incidentally, if I cussed on this blog, which I don’t, I would say these were “bleeping” amazing. A must try!
Have some cooking spray nearby and spritz the cookie scoop before scooping out the dough. It’s really sticky and won’t want to come out of the scoop otherwise.
Also, please make sure you note the weight on your box of brownie mix. Depending on the weight, you will either use my measurements below or the ones on the original recipe here.
You’ll need this stuff:
- cookie scoop
- insulated baking sheet or other cookie sheet
- parchment paper sheets or silicone baking mat
Buckeye Brownie Cookies
- 15.5 ounce box fudge brownie mix
- 3.25 tablespoons butter melted
- 3.25 oz. cream cheese softened
- 1 large egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 ounces almond bark chocolate
- Preheat oven to 350 degrees F. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be sticky. Spray cookie scoop with cook spray then scoop the dough onto an ungreased cookie sheet, making about 18-24 cookies (depending on the size of your scoop). 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 12-13 minutes, keeping an eye out to make sure the cookies doesn't over cook 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. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the almond bark chocolate in a microwavable bowl for 60 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.
Peanut Butter and Brownie Fan?
Try my peanut butter marbled brownie skillet pie or these one-bowl fudge brownies with peanut butter frosting! You’ll love them both!