Description
Delight in these decadent Buckeye Brownie Cookies, featuring rich fudge brownie dough wrapped around a creamy peanut butter filling and topped with smooth dark chocolate. Perfectly soft and chewy, these cookies bring together classic flavors to create an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 box fudge brownie mix (19.5 ounces or family size)
- 1/4 cup salted butter, melted
- 4 ounces cream cheese, softened
- 1 large egg
Peanut Butter Filling
- 1 cup powdered sugar
- 1 cup creamy peanut butter
Chocolate Topping
- 4 ounces dark chocolate melting wafers (or dark/semi-sweet chocolate chips)
Instructions
- Prepare oven and baking sheet: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix brownie dough: In a medium bowl, use a hand mixer to beat together the fudge brownie mix, melted salted butter (slightly cooled), softened cream cheese, and one large egg until fully combined. The dough will be somewhat sticky but manageable.
- Form cookie dough balls: Using a cookie scoop, portion the dough into about 24 equal balls. Place them on the prepared baking sheet with enough space between them. Gently smooth the edges on each dough ball to make them round and uniform.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for approximately 12 minutes. Watch closely to avoid over- or under-baking; the cookies should be set but still soft in the center.
- Prepare peanut butter filling: While the cookies bake, combine powdered sugar and creamy peanut butter in a separate bowl. Use a hand mixer to blend them until smooth and fully incorporated. Form this mixture into 24 small balls, about 1 inch in diameter, to match the number of cookies. Set aside.
- Add peanut butter balls to warm cookies: As soon as the cookies are taken out of the oven, gently press one peanut butter ball into the center of each cookie. The warmth will slightly soften the filling, which is normal. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate: Place the dark chocolate melting wafers in a microwave-safe glass bowl. Microwave initially for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is smooth and completely melted.
- Top cookies with chocolate: Spoon approximately 1/2 tablespoon of the melted chocolate over the peanut butter center of each cookie, fully covering it. Let the chocolate set completely at room temperature or in the refrigerator before serving.
Notes
- Ensure the cream cheese is fully softened for easier mixing and smoother dough texture.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Monitor cookies closely during baking to maintain soft centers without overbaking.
- The cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For added flavor, sprinkle a pinch of flaky sea salt on the chocolate topping before it sets.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
