Introduction

Hey there! Today, I want to share with you one of my all-time favorite cookie recipes: Buckeye Brownie Cookies. These cookies are an absolute delight and perfect for any occasion. Whether you’re a chocolate lover or a peanut butter fanatic, these cookies will satisfy all your cravings. Let me tell you, once you try them, you’ll be hooked!

Why You’ll Love These Cookies

I make these Buckeye Brownie Cookies when I need a sweet treat that combines the richness of brownies with the creamy goodness of peanut butter. My family goes crazy for these cookies because they are the perfect combination of fudgy and chewy. Plus, the addition of peanut butter gives them a delightful nutty flavor. Trust me, you won’t be able to resist these irresistible cookies!

Ingredients

Here’s what you’ll need for these amazing Buckeye Brownie Cookies:

• 1 box of brownie mix
• 1/2 cup of unsalted butter, melted
• 1/4 cup of granulated sugar
• 1/4 cup of packed brown sugar
• 1 teaspoon of vanilla extract
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 1 cup of creamy peanut butter
• 1/2 cup of powdered sugar

Feel free to customize these cookies by adding your favorite mix-ins like chopped nuts or mini chocolate chips. You can also substitute the semi-sweet chocolate chips with milk chocolate or white chocolate chips if you prefer a different flavor.

Directions

Now, let’s get baking! Follow these simple steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix together the melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.

3. Add the brownie mix, flour, baking powder, and salt to the bowl. Stir until all the ingredients are fully incorporated.

4. Fold in the chocolate chips to add an extra burst of sweetness to the cookies.

5. In a separate bowl, mix together the peanut butter and powdered sugar until smooth and creamy.

6. Using a cookie scoop or a tablespoon, drop rounded spoonfuls of the brownie cookie dough onto the prepared baking sheet, leaving some space between each cookie.

7. Make a small indentation in the center of each cookie using your thumb or the back of a spoon.

8. Fill each indentation with a teaspoon of the peanut butter mixture.

9. Bake the cookies for 10-12 minutes, or until the edges are set and the tops are slightly cracked.

10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Through trial and error, I’ve discovered that it’s best to let the cookies cool completely before enjoying them. This allows the peanut butter filling to set and gives the cookies a perfect texture.

Variations

I love experimenting with different variations of these Buckeye Brownie Cookies. One variation I’ve tried is adding a sprinkle of sea salt on top of each cookie before baking. It adds a nice salty-sweet contrast that takes these cookies to another level. However, I once tried adding caramel to the peanut butter filling, and let’s just say it didn’t turn out as delicious as I had hoped. So, I would recommend sticking to the classic recipe for the best results!

Equipment

If you don’t have a cookie scoop, don’t worry! You can simply use a tablespoon to drop the dough onto the baking sheet. The cookies might end up slightly different in size, but they will still taste amazing!

Storage

These Buckeye Brownie Cookies can be stored in an airtight container at room temperature for up to 5 days. Although, I must admit, in my house, they never last more than a day!

Serving Suggestions

I love serving these cookies with a tall glass of cold milk. The combination of the rich chocolate and creamy peanut butter with a refreshing sip of milk is simply heavenly. It’s a match made in dessert heaven!

Pro Tips

One pro tip I’ve learned from my own mistakes is to not overbake the cookies. They may seem slightly underdone when you take them out of the oven, but they will continue to cook as they cool, resulting in perfectly fudgy cookies. Trust the process!

FAQ

Q: Can I use natural peanut butter instead of creamy peanut butter?

A: Absolutely! Natural peanut butter will work just fine in this recipe. It might give the cookies a slightly different texture and flavor, but they will still be delicious.

Q: Can I freeze these cookies?

A: Yes, you can! Simply place the cooled cookies in an airtight container or freezer bag and freeze for up to 3 months. Just make sure to thaw them before enjoying.

Q: Can I use a homemade brownie mix instead of a boxed mix?

A: Of course! If you have a favorite homemade brownie mix recipe, feel free to use it. Just make sure to follow the measurements and instructions for the dry ingredients in this recipe.

I hope you enjoy making and devouring these scrumptious Buckeye Brownie Cookies as much as I do. They are a true crowd-pleaser and never fail to impress. Happy baking!