Buckeye Cookies

5 from 7 votes

Fudgy brownie cookies topped with creamy peanut butter and rich chocolate.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings Cookies

Calories 119kcal

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.

Ingredient Notes

Brownie Mix: Use your favorite variety. I like Duncan Hines' Chewy Fudge Brownie Mix.
Cream Cheese: Quickly soften cream cheese by leaving it to sit on the counter for 20-30 minutes. You can also microwave it for 30-45 seconds.
Peanut Butter: Use creamy peanut butter that doesn't require stirring. I always use Jif.
Candy Quik: Look for this in the seasonal or baking aisles. If you don't like Candiquick you could use melted chocolate chips or even ganache.

Tips

Batter: Your batter will be very thick like a traditional brownie batter. Scoop batter using a greased cookie scoop for easy removal.
Don't Overmix: Mix until the brownie mix is just combined. Overmixing will lead to a tough dense cookie.
Don't overbake: We want a soft chewy brownie texture, not a crunchy cookie. Cookies are done with the edges are set and the bottom is lightly browned. It is okay if they look a tad underbaked in the center as they'll continue to cook on the cookie sheet for a few minutes once removed from the oven.
These are so addictive you might want to consider doubling the recipe.
Store with a slice of bread to your dish to keep these soft and chewy for days.