BUCKEYE BROWNIE COOKIES #chocolate #desserts

BUCKEYE BROWNIE COOKIES #chocolate #desserts

These Buckeye Brownie Cookies join the best of the two universes… brownies and buckeyes! In the event that you adore buckeyes, however don't care for setting aside the effort to plunge them in chocolate, you'll cherish this simple treat formula!

As should be obvious, we're both still fixated on nutty spread and chocolate. Brace yourself for what I'm about to tell you, I will never be finished cherishing that ideal pair, so you can generally be looking for another formula. I'm certain a great deal of you share this equivalent love-I wouldn't be amazed. Numerous individuals who guarantee dislike nutty spread and chocolate will end up eating one of these astounding treats.

When you're heating the treats, watch to ensure you don't overcook them or half-cook them. We heated our own an entire 12 minutes and it was flawless. All stoves are unique, so yours strength take longer or shorter to cook. My proposal? Set it at perhaps 11 minutes, and watch it until it completes the whole distance. Typically I like my brownies extremely gooey, yet the base of the treat should be cooked completely for it to hold the heaviness of the nutty spread. Trust me, it's truly still gooey. It's brownies! In what manner can it not be gooey and delightful?

Also Try Our Recipe : Muffin Mix Blueberry Streusel Cookies

BUCKEYE BROWNIE COOKIES #chocolate #desserts


  • 1 box fudge brownie mix (19.5 ounce or family size)
  • 1/4 cup butter melted
  • 4 oz cream cheese softened
  • 1 large egg
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 4 ounces semi-sweet chocolate chips


  1. Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
  2. 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.
  3. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
  4. 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, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
  5. Melt the 4 ounces of chocolate in a microwavable bowl for 30 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. Store in an airtight container.

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Read More Our Recipe : Sunshine in a Bottle Lemon Smoothie

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