Easy, fudgy buckeye brownie cookies use a boxed brownie mix that’s topped with a creamy peanut butter center and melted chocolate.
Why this recipe works
Buckeye brownie cookies start with a boxed brownie mix for a rich, fudgy cookie base that’s super quick and easy to prepare. Each cookie is topped with a creamy peanut butter ball and layered with melted chocolate, in classic buckeye candy fashion!
I especially love that this recipe puts a box of brownie mix to good use so you don’t have to spend extra time measuring out flour, cocoa, and sugar. The cream cheese in the dough keeps the cookies nice and soft so they’re never dry, and the peanut butter center means you get that signature buckeye flavor with no dippin’, just drizzlin’!
What are buckeye brownie cookies?
Well, buckeye candy is a classic Midwest candy born in Ohio. Traditional buckeyes are peanut butter fudge balls dipped in chocolate, but not entirely, so a circle of peanut butter peeks through the top. 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! Buckeye brownie cookies are made to look similar to the classic candy, except in brownie-cookie form. A chocolate brownie base topped with peanut butter and finally chocolate. There’s no dipping involved, just a bit of drizzling and layering, if you will.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BROWNIE MIX – Any brownie mix will do, they usually range in size from 15-19 ounces. We prefer the fudge brownie mixes instead of the regular. I used an 18.4 ounce box of Pillsbury chocolate fudge brownie mix for mine! If you really wanted to take these cookies one step further, you can make them from scratch using my salted brownie cookie recipe.
PEANUT BUTTER – No-stir creamy peanut butters such as Jif or Skippy are ideal here. I wouldn’t recommend using natural peanut butter as the extra oil will keep the center from firming up the way you want it to.
CHOCOLATE – We chop up some Ghirardelli baking chocolate or Baker’s baking chocolate, but chocolate chips can also be used. I’ve found that chocolate chips don’t melt as smoothly as baking chocolate.
CREAM CHEESE – Allow your cream cheese to soften to room temperature before beginning. This way, it’ll blend easily into the batter with no lumps. The cream cheese is key to keeping the cookies nice and soft, I wouldn’t recommend substituting it.
POWDERED SUGAR – The powdered sugar sweetens and firms up the peanut butter center. If your filling feels too soft to roll into balls, add a touch more powdered sugar until it holds its shape. Be careful not to add too much.
How to Make Buckeye Brownie Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and line an insulated baking sheet with parchment paper.
- In a large mixing bowl with mixer at low speed, combine brownie mix, egg, melted butter, and softened cream cheese. Once it comes together, increase mixer to medium speed. The mixture will be crumbly at first, just keep mixing until the cream cheese blends in and dough becomes creamy.
- Using a 1 tablespoon cookie scoop, portion brownie mixture onto prepared baking sheet. Should be around 20-22 cookies.
- In another large mixing bowl using a rubber spatula, combine the peanut butter and powdered sugar. As it comes together, I find it much easier to finish the mixing with gloved hands. Roll the mixture into the same amount of balls as you have brownie dough balls. I weigh the mixture then divide evenly.
- Bake the brownie balls for 12-13 minutes. As soon as they come out of the oven, place a peanut butter ball on top of each one and press lightly. The peanut butter mixture will soften from the heat of the cookies. Move to cooling racks. Gently jiggle the cookies back and forth to spread the peanut butter ball a bit. Cool completely.
- Melt the chocolate and use a spoon to add a dollop to each cookie. Allow the chocolate to cool and set.
Frequently Asked Questions & Expert Tips
Brownie mix box weights vary by brand, and anything from 15 to 19 ounces works great in this recipe, so there is no need to measure or adjust. I prefer a fudge brownie mix for the richest, fudgiest cookies.
Stick with a smooth, no-stir creamy peanut butter for the classic buckeye filling. Natural peanut butter tends to separate and stay oily, which keeps the center from firming up. I have not tested this recipe with regular crunchy peanut butter, but I imagine the only difference it would make is the addition of texture.
Real baking chocolate, like Ghirardelli or Baker’s, melts the smoothest and gives the prettiest finish, so that is what I reach for. Semi-sweet or bittersweet chocolate chips work as well, and chocolate melting wafers or almond bark are fine too if you like a firmer, candy-shop style shell. If you are avoiding nuts, plain melting chocolate or chocolate chips are an easy swap, and it is always worth checking the label for allergen information.
Not as written, since they start with a boxed brownie mix. You can make them gluten free by using a certified gluten free brownie mix and double-checking that your other ingredients are gluten free as well.
Tips for Buckeye Brownie Cookies
- Try not to overbake them. These cookies look barely done when they come out of the oven, and that is exactly right. Overbaking makes them dry and crumbly, so pull them while the centers still look soft.
- If your dough is too sticky to scoop, add a quick spritz of cooking spray to the scoop. This will help keep it from clinging to the dough.
- Press the peanut butter balls in while the cookies are hot. The warmth helps the buckeye centers settle in and stick.
Storage and Freezing Information
Store the fully cooled cookies in an airtight container at room temperature for up to about a week. They taste best at room temperature, though you can keep them in the refrigerator if you prefer a firmer cookie or need them to last a little longer.
Freeze the finished cookies by flash-freezing them on a baking sheet until solid, then transfer them to an airtight container separated by layers of parchment paper so that the chocolate does not stick together. Store for 2-3 months. Or, you can freeze the unbaked dough balls, again, by flash freezing them until solid. The peanut butter balls can also be flash frozen and stored separately in a gallon-sized Ziploc bag. There’s no need to thaw the brownie dough balls before baking, but you will want to thaw the peanut butter balls before placing them on top of the baked cookies.
Serving Suggestions
Buckeye brownie cookies are a year round treat, but they are especially popular during football season and the holidays. They earn a spot on any Christmas cookie tray or cookie exchange, and they are right at home next to a batch of Monster Cookies on a game-day dessert table. I think they’d look great stuffed inside a cookie box layered with parchment or wrapped inside a cellophane baggie tied with a bow for gifting.
I love, love, love these cookies! With all the food we make for this blog, we tend to give away a lot of what we make. We share with friends and neighbors and our daughter sometimes takes desserts to school. Sorry, but not with these! We were stingy and saved them all for us!
More Chocolate and Peanut Butter Recipes
- Peanut Butter Brownies
- Chocolate Peanut Butter Cookies
- Chocolate Peanut Butter Balls
- No Bake Peanut Butter Bars
- Fudge Brownies with Peanut Butter Frosting
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Buckeye Brownie Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate It Text ItIngredients
- 1 box brownie mix
- 1 large egg
- 3 Tablespoons butter melted
- 3 Tablespoons cream cheese softened at room temp
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 4 ounces semisweet chocolate or bittersweet
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- Any brownie mix will do, they usually range in size from 15-18 ounces. We prefer the fudge brownie mixes instead of the regular. I used an 18.4 ounce box of Pillsbury chocolate fudge brownie mix for mine! If you really wanted to take these cookies one step further, you can make them from scratch using my salted brownie cookie recipe.
- No-stir creamy peanut butters such as Jif or Skippy are ideal here. I wouldn’t recommend using natural peanut butter as the extra oil will keep the center from firming up the way you want it to.
- We chop up some Ghirardelli baking chocolate or Baker’s baking chocolate, but chocolate chips can also be used. I’ve found that chocolate chips don’t melt as smoothly as baking chocolate.
Instructions
- Preheat oven to 350 F and line an insulated baking sheet with parchment paper.
- In a large mixing bowl with mixer at low speed, combine brownie mix, egg, melted butter, and softened cream cheese. Once it comes together, increase mixer to medium speed. The mixture will be crumbly at first, just keep mixing until the cream cheese blends in and dough becomes creamy.1 box brownie mix, 1 large egg, 3 Tablespoons butter, 3 Tablespoons cream cheese
- Using a 1 tablespoon cookie scoop, portion brownie mixture onto prepared baking sheet. Should be around 20-22 cookies.TIP – If your dough is too sticky to scoop, add a quick spritz of cooking spray to the scoop. This will help keep it from clinging to the dough.
- In another large mixing bowl using a rubber spatula, combine the peanut butter and powdered sugar. As it comes together, I find it much easier to finish the mixing with gloved hands. Roll the mixture into the same amount of balls as you have brownie dough balls. I weigh the mixture then divide evenly.1 cup creamy peanut butter, 1 cup powdered sugar
- Bake the brownie balls for 12-13 minutes. As soon as they come out of the oven, place a peanut butter ball on top of each one and press lightly. The peanut butter mixture will soften from the heat of the cookies. Move to cooling racks. Gently jiggle the cookies back and forth to spread the peanut butter ball a bit. Cool completely.
- Melt the chocolate and use a spoon to add a dollop to each cookie. Allow the chocolate to cool and set.4 ounces semisweet chocolate
Expert Tips & FAQs
- Store the fully cooled cookies in an airtight container at room temperature for up to about a week. They taste best at room temperature, though you can keep them in the refrigerator if you prefer a firmer cookie or need them to last a little longer.
- To freeze, place the fully set cookies in a freezer-safe container with parchment between the layers so the chocolate does not stick, and freeze for up to 2–3 months. Thaw at room temperature before serving. You can also make the peanut butter filling a day ahead and keep it covered in the fridge, then let it come to room temperature so it’s easy to roll.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Linda says
These look yummy,but I’m concerned about keeping them unrefrigerated, given that they contain cream cheese. I thought anything containing dairy had to be refrigerated??
Mary Ann Hughes says
Had a sililar recipe oh about 25 yrs ago, but instead of peanut butter mix…I used a marshmellow…..was delich!! Now I have this recipe I can use for both!! Thanks!
Amanda Formaro says
That’s awesome!
Crystal O says
My brownie box is 18.3, will it affect the ingredients.
Amanda Formaro says
I would guess that it would be ok, but if you have a kitchen scale, to be safe it would be better to weigh out 15.5 ounces.
Sharon Hahn says
Can you use any other chocolate besides almond bark for those that have nut allergies?
Amanda Formaro says
Yes, other melting chocolates will work fine!
Abby (@ No Fail recipes) says
MMMM These look yummy. I have made s similar recipe before and used almond butter. Delicious.