Buckeye Cookies
My Buckeye cookies have a chewy fudge brownie base and are topped with creamy peanut butter and rich chocolate. These decadent cookies are perfect for any time you're craving a chocolate treat.
These Buckeye Cookies Are Chocolate Peanut Butter Perfection
Growing up, my Grandparents always made buckeyes at Christmas. When they stopped cooking, I started making these cookies for them. Even though they've passed on these cookies still bring back happy Christmas memories. These Buckeye brownie cookies combine all those yummy flavors into a chewy, delicious cookie. Just like my Reese's Cake and Cupcakes, they combine my two favorite flavors: chocolate and peanut butter. They are perfect for Christmas cookie trays and sharing with friends. Or stay traditional and make them for The Ohio State tailgating! Love over the top cookies? Try my Gideon's chocolate chip cookies, birthday cake cookies, or coffee cake cookies next.
We Love That These Cookies:
- Are Easy To Make: While the candy is delicious, they're a pain to make. Rolling 75 peanut butter balls can be very time-consuming. This captures all those warm fuzzy holiday feelings with half the effort.
- Have Chewy Brownie Cookies: These are not your usual chocolate cookies. They are thick, fudgy, and full of rich chocolate flavor.
- Have Sweetened Peanut Butter Filling: You can't just add peanut butter and call it a buckeye. Ours is sweetened to taste just like a buckeye filling.
Ingredient Notes and Shopping Tips
- Brownie Mix: Use your favorite variety. I like Duncan Hines' Chewy Fudge Brownie Mix.
- I also use boxed mix in my Chocolate Chip Brownie Cookies.
- Cream Cheese: Quickly soften cream cheese by leaving it on the counter for 30-40 minutes. You can also place the wrapper in warm water for around 10 minutes to soften it quickly.
- Egg: Allow your egg to come to room temperature for 10-15 minutes to help it incorporate smoothly.
- Peanut Butter: Use creamy peanut butter that doesn't require stirring. I always use Jif. Avoid natural peanut butter, which can separate.
- Candy Quik: Look for this in the seasonal or baking aisles. If you don't like Candiquick, you can use melted chocolate chips or even homemade ganache.
Butter
If you don't like cream cheese, you can replace it with an equal amount of softened butter.
How To Make Buckeye Cookies
- Prep Work: Preheat oven to 350 degrees F.
- Make Batter: Combine brownie mix, eggs, butter, and cream cheese.
- Bake: Scoop on cookie sheets and bake for 15-20 minutes.
- Make Topping: Combine peanut butter and powdered sugar.
- Top: Press peanut butter into cookies and drizzle with melted chocolate.
FAQs
No cookie scoop? No problem! Use a tablespoon for a heaping spoonful and then roll into a bowl.
Spray your hands lightly with nonstick cooking spray.
️Krystle's Tips️
- Line Your Pan With Tin Foil or Parchment Paper: This ensures the cookies don't stick to the pan and makes cleanup easier.
- Batter: Your batter will be very thick, like a traditional brownie batter. For best results, scoop the batter using a greased cookie scoop.
- Don't Overmix: Mix until the ingredients are just combined. Overmixing will result in a tough, dense cookie.
- Don't overbake: We want a soft, chewy brownie texture, not a crunchy cookie. Cookies are done when the edges are set.
- Add Peanut Butter Right Away: This will help it sink in and stick to the cookie.
Cookie Doneness Note
It is okay if they look a tad underbaked in the center, as they'll continue to cook and firm up on the cookie sheet.
More Craveable Cookies
📖 Recipe
Chewy Buckeye Cookies
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Ingredients
- 1 Box Fudge Brownie Mix 19.5 Ounces
- ¼ Cup Butter Melted
- 4 Oz. Cream Cheese Softened
- 1 Egg
- 1 Cup Powdered Sugar
- 1 Cup Creamy Peanut Butter
- 4 Ounces of Chocolate Candiquik
Instructions
- Preheat oven to 350 degrees F. In a large bowl mix brownie mix, butter, cream cheese, and egg.
- Use a cookie scoop to scoop dough onto an un-greased cookie sheet.
- In a separate medium bowl mix peanut butter and powdered sugar until completely combined. Roll into "24" 1 inch balls. Set aside.
- Bake cookies for 15-20 minutes
- When your cookies are done immediately press a peanut butter ball into the center of each cookie. Cool cookies on pan for around 5 minutes.
- Melt Candiquik in a microwave safe bowl for 1-2 minutes, stirring frequently. Spoon around ½ tablespoon of chocolate over each cookie.
Notes
-
- Brownie Mix: Use your favorite variety. I like Duncan Hines' Chewy Fudge Brownie Mix.
- Cream Cheese: Quickly soften cream cheese by leaving it on the counter for 30-40 minutes. You can also place the wrapper in warm water for around 10 minutes to soften it quickly. If you don't like the cream cheese flavor, you can replace with an equal amount of softened butter.
- Egg: Allow your egg to come to room temperature for 10-15 minutes to help it incorporate smoothly.
- Peanut Butter: Use creamy peanut butter that doesn't require stirring. I always use Jif. Avoid natural peanut butter, which can separate.
- Candy Quik: Look for this in the seasonal or baking aisles. If you don't like Candiquick, you can use melted chocolate chips.
- Line Your Pan With Tin Foil or Parchment Paper: This ensures the cookies don't stick to the pan and makes cleanup easier.
- Batter: Your batter will be very thick, like a traditional brownie batter. For best results, scoop the batter using a greased cookie scoop.
- Don't Overmix: Mix until the ingredients are just combined. Overmixing will result in a tough, dense cookie.
- Don't overbake: We want a soft, chewy brownie texture, not a crunchy cookie. Cookies are done when the edges are set. It is okay if they look a tad underbaked in the center, as they'll continue to cook and firm up on the cookie sheet.
- Add Peanut Butter Right Away: This will help it sink in and stick to the cookie.
Nutrition
I made the Buckeye Cookies for a holiday party, and they were gone in minutes! They are so rich and delicious, and the perfect bite-sized treat.