Description
Buckeye Brownie Cookies combine the fudgy texture of brownies with the creamy, peanut butter center of Buckeyes, all topped with a rich chocolate coating. These cookies are a decadent treat that blends two classic desserts into one irresistible bite!
Ingredients
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Preheat the Oven:
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chocolate chips.
- Make the Peanut Butter Filling:
- In a medium bowl, mix together the peanut butter, powdered sugar, and vanilla extract until smooth.
- Roll the peanut butter mixture into small balls, about 1 teaspoon each.
- Assemble the Cookies:
- Drop a tablespoon of cookie dough onto the prepared baking sheet.
- Gently press a peanut butter ball into the center of each cookie dough mound, then cover it with a bit more cookie dough to seal.
- Flatten slightly with your fingers.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Coat the Cookies:
- In a microwave-safe bowl, melt the chocolate chips with vegetable oil in 30-second intervals, stirring between each, until smooth.
- Dip the tops of the cooled cookies into the melted chocolate, allowing any excess to drip off.
- Place the dipped cookies back onto the parchment-lined baking sheet and let the chocolate set.
Notes
- If the cookie dough is too sticky, chill it in the refrigerator for about 30 minutes before baking.
- For an extra touch, sprinkle a bit of sea salt on top of the chocolate coating before it sets.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 4g