Buckeye Brownie Cookies – Fudgy, Peanut Butter-Packed Delights

If you’ve ever wondered what would happen if rich fudgy brownies met creamy peanut butter and chocolate, let me introduce you to the ultimate treat: Buckeye Brownie Cookies. These little bites of heaven combine the dense, fudgy texture of brownies with the classic peanut butter “Buckeye” flavor that’s perfect for chocolate lovers. I still remember the first time I made them—one bite, and it was impossible to stop at just one.

What makes these cookies so addictive is the perfect trifecta of flavors. The brownie base is soft and chewy, the peanut butter center is smooth and rich, and the chocolate drizzle on top adds that glossy, sweet finishing touch. These cookies are indulgent but surprisingly easy to make, and they’re a fun twist on the classic peanut butter cup everyone loves. They’re perfect for holiday cookies, potlucks, or just a cozy night in when you need a little sweet comfort.

The beauty of Buckeye Brownie Cookies is that they’re customizable. You can use any favorite brownie mix, add a pinch of salt to the peanut butter mixture for a salty-sweet kick, or even sprinkle a few chopped peanuts on top for extra crunch. Every bite feels like a little celebration.

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Buckeye Brownie Cookies

Ingredients

• 1 box fudge brownie mix (19.5 ounce or family size)

• 2 teaspoons vanilla extract

• 1 teaspoon cornstarch

• 1/4 cup butter, melted

• 4 ounces cream cheese, softened

• 1 egg

• 1 cup powdered sugar

• 1 cup creamy peanut butter

• 4 ounces semi-sweet chocolate chips

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Directions

1. Preheat oven to 350°F. In a medium bowl, combine first 6 ingredients with a hand mixer. (The dough will be a little sticky.)

2. Scoop the dough onto an ungreased cookie sheet. Smooth the edges of each to form a round cookie. Bake for 12 minutes.

3. Meanwhile, mix powdered sugar and peanut butter in a medium-sized bowl. Form the mixture into about 1-inch balls (1 for each cookie). Set aside.

4. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly. Cool for about 5 minutes, then transfer to a wire rack.

5. Melt chocolate in a microwavable bowl in 30-second increments. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set.

6. Store in an airtight container.

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Tips for Perfect Buckeye Brownie Cookies

• Scoop evenly: Use a cookie scoop to keep all cookies uniform in size.

• Peanut butter center: Let the peanut butter mixture come to room temperature for easier rolling.

• Chocolate drizzle: For a shiny finish, stir a teaspoon of coconut oil into the melted chocolate before drizzling.

• Storage: Keep in an airtight container at room temperature for up to 5 days or in the fridge for longer freshness.

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Serving Ideas

• Serve warm with a cold glass of milk for a decadent snack.

• Make a gift batch for friends and family—these cookies look as good as they taste.

• Pair with a scoop of vanilla ice cream for a brownie-peanut butter sundae.

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FAQ

Can I make these gluten-free?
Yes! Use a gluten-free brownie mix, and ensure your cornstarch and other ingredients are gluten-free certified.

Can I freeze Buckeye Brownie Cookies?
Absolutely. Freeze fully baked cookies without chocolate topping for up to 2 months. Add the chocolate drizzle after thawing.

Can I use natural peanut butter?
Yes, but it may make the filling slightly softer. Chill the peanut butter mixture for easier handling.

How do I get a glossy chocolate topping?
Stir in a teaspoon of coconut oil or shortening into melted chocolate for a smooth, shiny finish.