Buckeye brownie cookies are the perfect combination of chocolate and peanut butter. This recipe takes a classic homemade candy and turns it into an irresistible cookie.
5tablespoonssalted sweet cream butter melted and cooled
1large egg room temperature
Peanut Butter Topping
1cupcreamy peanut butter
1¼cupspowdered sugar
Chocolate Ganache Topping
1cupsemi-sweet chocolate chips
2teaspoonsvegetable oil
Instructions
Peanut Butter Topping
Using a small mixing bowl and a handheld mixer on medium speed, beat the peanut butter and powdered sugar until smooth.
Scoop out ½ tablespoons of the mixture and roll into balls. Set them aside.
Brownie Cookie Base
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set them aside.
Using a medium-sized mixing bowl and a handheld mixer on medium speed, combine the brownie mix, softened cream cheese, butter, and egg. Mix just until well combined. The dough will be very sticky.
Using a 1 tablespoon cookie dough scoop, scoop out the dough and space 1 inch apart.
Using either your thumb or a 1 teaspoon measuring spoon, depress the centers of the cookie dough balls. Bake for 10 to 12 minutes.
Immediately after removing the brownie cookies from the oven, press the peanut butter balls into the depressed center of the cookies. Allow the cookies to rest on the cookie sheets for 10 minutes or until completely cooled. The heat from the cookies and cookie sheet will help encourage the peanut butter balls to adhere to the cookies.
Chocolate Ganache Topping
Using a small heat-safe bowl, add the chocolate chips and the vegetable oil. Heat on high for 30 seconds. Stir and heat for 15 more seconds. Stir until smooth.
Spoon 1 teaspoon, per cookie, on top of the peanut butter. Gently spread the ganache over the top of the peanut butter. Allow the ganache to “harden” before storing or serving.