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Love both fudgy brownies and peanut butter treats? These Buckeye Brownie Cookies hit the spot! Think soft, chewy chocolate cookies topped with smooth peanut butter and rich melted chocolate. They're a total crowd-pleaser, fun to share at gatherings, or just when you want something sweet and cozy.
Why Hybrid Sweets Rock
You get the best of two classics all in one with Buckeye Brownie Cookies. Their bite-sized shape is handy for sharing with friends, and they seriously look amazing on a table. That chocolate and peanut butter combo is perfect when nothing but a rich dessert will do.
Easy List of Ingredients
- Stand mixer or hand mixer, cookie scoop (1.5 tablespoon), parchment, rimmed pans, cooling racks, digital thermometer: These make things easier and help get the best results every time.
- Coconut oil: 1 tablespoon (14g), get a refined type so the taste stays neutral, it should be solid in a cool kitchen
- Semi-sweet chocolate chips: 1 cup (170g), go for quality, around 54-56% cacao is key here
- Creamy peanut butter: 1 cup (250g), use commercial brands, not the natural kind, and make sure it's smooth and all stirred up
- Powdered sugar: 1 cup (120g), always sift after measuring so you don't get lumps
- Brownie mix: 1 box (18.3 oz/519g), premium fudge style, be sure it's not expired, and let it sit at room temp for a bit
- All-purpose flour: 1/4 cup (30g), go with unbleached, check for 10-12% protein, sift and measure using a spoon and level it off
- Vegetable oil: 1/3 cup (80ml), pick a neutral one, and let it get to room temp
- Vanilla extract: 1 teaspoon (5ml), stick with pure, not imitation here
- Large eggs: 2 (100g total), pick ones that are less than a week old, room temperature is best
- Water: 1 tablespoon (15ml), filtered works best, and it should be at room temp too
Simple Step-by-Step Directions
- Chocolate Topping
- Put the chocolate chips and coconut oil in a bowl that’s safe for the microwave. Heat it in 30-second bursts at half power, stirring after each round. When it’s all melted and smooth (aim for about 88-90°F/31-32°C), you’re set. Gently spoon the chocolate over the peanut butter tops. Let chocolate run down the sides. Set aside for an hour at room temp, or pop into the fridge for 15 minutes until set and shiny.
- Putting it All Together
- As soon as the cookies come out of the oven, gently press a chilled peanut butter ball right in the middle of each. The ball should nestle in and get slightly soft. Let them hang out on the baking tray for five minutes, then move them onto a cooling rack. Wait until they're totally cool (about 30 minutes or so).
- Chill Peanut Butter Balls
- While your cookies are baking, mix up the peanut butter and powdered sugar until it’s nice and smooth. The mixture should stay together if you squeeze it. Roll out 24 balls, about 15g apiece. Stick them in the fridge at 40°F (4°C) for around 10 minutes so they hold their shape.
- Mix and Bake Cookies
- Nab your 1.5 tablespoon cookie scoop and drop the dough onto your lined pans. Leave 2 inches between each. Make a little dip in each with the back of a teaspoon (use about a half-inch deep, one inch wide). Bake for 8-10 minutes, just until you see the edges set and the centers are still a little soft (they should register 165°F/74°C inside). You want them fudgy and just a touch crackly on top.
- Mix Up the Dough
- In your mixer (or a bowl with a hand mixer), combine the brownie mix, eggs, flour, oil, water, and vanilla. Let it run at medium (speed 4 is perfect) for a couple minutes, until it comes together and looks almost glossy but thick, close to cookie dough. Should be scoopable and hold its shape.
- Set Up
- Turn your oven on to 350°F (175°C), and set a rack in the center. Lay parchment on your pans. Get your ingredients at room temp and line up your cooling racks—you’ll want these ready to go.
Bright Ideas for Best Results
It’s a good idea to double-check your oven’s reading with a separate thermometer, so you don’t get any surprises. Using everything at room temp helps your mix go smooth and even. Don’t skip chilling those peanut butter balls—they keep their shape better. And if you want that chocolate with a flawless shine, let it cool to the right temp. Makes a difference!
Keep Them Fresh Longer
Pop your cookies in a sealed container and slip some wax paper between layers so they don’t stick together. At room temp (65-70°F/18-21°C), they’ll be fine for four days. If you chill them in the fridge (40°F/4°C), you’ll get up to a week. Want to stash them even longer? They’ll keep about three months in the freezer—just thaw in the fridge overnight when you’re ready to snack.
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How to Serve Them Up
These are best when they’re not cold—let them hang at room temp before enjoying. If they’ve been in the fridge, give them about 15 minutes to settle before digging in. Pair with a glass of milk, a cup of coffee, or your favorite hot cocoa and you’re in for a treat.
Common Questions
- → Why should I chill the dough?
Letting the dough chill keeps the cookies from going flat and sticky. It's much easier to shape and less mess for you, so don't skip it.
- → Is natural peanut butter okay?
Go for regular peanut butter in a jar. Natural stuff gets runny and doesn't hold up for the topping.
- → What's the easiest way to tell they're baked?
Look for just-dry tops with edges that feel set. Pull 'em out early since they'll finish cooking on the pan. Don't wait too long!
- → Are these good for freezing?
They freeze like champs for three months if you keep layers separate with waxed paper in a sealed box.
- → Why toss coconut oil in the chocolate?
It lets the chocolate pour and spread easy, plus gives you a glossy finish that firms up nice.