Buckeye Brownie Cookies 🍪🍫🥜 — Fudgy, Chewy & Peanut Butter Packed

Buckeye brownie cookies are a delicious and irresistible combination of fudgy brownies and creamy peanut butter filling. These cookies are perfect for those who love the classic Buckeye candy but want to enjoy it in cookie form. Here is a simple recipe for buckeye brownie cookies that you can try at home.

Ingredients:

For the brownie cookies:

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

For the peanut butter filling:

1/2 cup creamy peanut butter

1/4 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Instructions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.

Add the eggs and vanilla extract, and whisk until smooth.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Add the dry ingredients to the wet ingredients, and stir until just combined.

Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, until the edges are set and the centers are slightly soft.

While the cookies are baking, make the peanut butter filling. In a medium bowl, beat together the peanut butter, softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy.

Once the cookies are done baking, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies are cool, use a small spoon or cookie scoop to add a dollop of the peanut butter filling to the center of each cookie.

Use a spoon or spatula to gently press down on the filling, flattening it slightly.

Serve and enjoy!

Tips:

For an extra chocolatey flavor, you can add chocolate chips to the brownie cookie dough.

You can also use crunchy peanut butter for a different texture.

Make sure to soften the butter for the peanut butter filling beforehand, so it's easy to mix with the other ingredients.

Buckeye Brownie Cookies

Store the cookies in an airtight container at room temperature for up to 5 days.

In conclusion, buckeye brownie cookies are a delicious and easy-to-make treat that will satisfy your sweet tooth. With a fudgy brownie cookie base and a creamy peanut butter filling, these cookies are sure to become a new favorite. Give this recipe a try and enjoy the rich and indulgent flavor!

Buckeye Brownie Cookies 🍪🍫🥜

Fudgy, chewy brownie cookies topped with a creamy peanut butter “buckeye” dollop. All the joy of Buckeye candies—now in cookie form!

Prep: 20 mins

Bake: 10–12 mins / tray

Total: ~30–35 mins

Yield: ~20 cookies

Ingredients

Brownie Cookies

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/2 cup chocolate chips for extra chocolatey bites

Peanut Butter Filling

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. Prep: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk wet: In a bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Whisk in eggs and vanilla until smooth.
3. Combine dry: In a second bowl, whisk flour, cocoa, baking powder, and salt. Fold dry into wet just until no dry streaks remain. (Fold in chocolate chips, if using.)
4. Scoop: Drop tablespoon-size mounds (or use a #40 scoop) onto trays, spacing ~2 inches apart.
5. Bake: 10–12 minutes, until edges are set and centers look slightly soft. Cool on tray 5 minutes, then transfer to a rack to cool completely.
6. Make filling: Beat peanut butter, softened butter, powdered sugar, vanilla, and salt until smooth and creamy.
7. Top: Spoon or scoop a small dollop of filling onto center of each cooled cookie; gently press to flatten slightly. Serve and enjoy!

Tips & Storage

• Texture: Pull cookies when centers still look soft for fudgy chew.
• PB style: Crunchy peanut butter works for added texture; natural PB can be oily—stir very well.
• Make-ahead: Bake cookies a day ahead; top with PB filling day-of for freshest look.
• Store: Airtight at room temp up to 3–4 days, or refrigerate up to 1 week. Freeze (unfilled or filled) up to 2 months.

Nutrition (est., per cookie)

~190 kcal • Carbs 21g • Fat 11g • Protein 4g (varies by add-ins/size).

Buckeye Brownie Cookies FAQ

Can I make the peanut butter filling stiffer?

Yes—beat in extra powdered sugar 1–2 tablespoons at a time until it holds your desired shape.

Why are my cookies cakey instead of fudgy?

Avoid overmixing once dry ingredients are added, and don’t overbake—pull when centers look slightly underdone.

Can I use boxed brownie mix?

For best shape and chew, use the from-scratch dough above. Most boxed mixes spread more and bake flatter.

How do I get perfectly round cookies?

Right after baking, use a round cookie cutter or glass to “scoot” warm cookies into a circle.

Do these ship well?

Yes. Chill filled cookies until firm, then layer with parchment in a snug tin. Ship with a cold pack in warm weather.