Buckeye Brownie Cookies

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Servings: cookies

Calories: 247cal

Equipment

Ingredients

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

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

Author: Amanda Formaro

5 from 4 votes

Notes

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.

Course: Desserts

Cuisine: American

Prep Time25

Cook Time12

Total Time37

Nutrition