Buckeye Brownie Cookies – Chocolate cookies with a perfect peanut butter center!
A new, quick version of Buckeye Peanut Butter Balls! ( An Ohio favorite)
these buckeye brownie cookies taste like a fun baked version of your favorite candies- buckeye balls! These are bucket brownie cookies from scratch, meaning that we didn’t use a boxed mix to make them. Made with flour, melted chocolate, and peanut butter (as well as other added ingredients) we get thick and fudgy cookies loaded with chocolate peanut butter flavors.
What Are Buckeye Cookies?
They’re tasty baked versions of buckeye candy. Buckeye candy is a no-bake ball of peanut butter that’s dipped in chocolate. Our cookies are a peanut butter center surrounded by fudgy chocolate cookie goodness and when you look at them they look very similar to their no-bake counterparts. This buckeye brownie cookie recipe is very easy to make and doesn’t require a lot of steps or ingredients to make, making them a perfect treat to whip up for any occasion.
- Unsweetened chocolate
- Semi-sweet chocolate chips
- All-purpose flour
- Baking powder
- Large eggs
- Granulated sugar
For the peanut butter filling you will need:
- Powdered sugar
- Smooth peanut butter
For the exact amounts needed, please see the recipe card below.
How to Make Buckeye Brownie Cookies
- In a saucepan over low heat, stir together the butter, unsweetened chocolate, and semi-sweet chocolate until melted and smooth. Remove from the heat and allow to cool.
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a mixer bowl, beat together the eggs, sugar, and vanilla. carefully beat in the flour mixture until combined.
- Add in the cooled chocolate, beating until combined.
- Stir in the remaining chocolate.
- Drop the dough by the 2 tablespoonfuls onto parchment paper-lined baking sheets.
- Prepare the filling by combining all of the ingredients in a bowl and beating together with a spoon.
- Spoon 1/2 teaspoon of the peanut butter filling onto the center of the chocolate cookie dollops.
- Bake in the oven at 350 degrees F for 10 minutes.
- Allow the cookies to cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
This recipe makes a decent amount of cookies and if you find that you can’t eat all of them before they dry out or spoil, you can keep them stored for later. One of my favorite ways is to freeze them for lunch boxes. To do this, wrap each cookie in plastic wrap or a baggie and place them in the freezer in a larger airtight container. When preparing the lunchbox, place a wrapped frozen cookie inside, and by lunchtime, the cookie will be thawed and ready to eat.
This is a perfect way to sneak a fun reward into the kid’s boxes or reward yourself with a sweet throughout the day if you place it in your own lunchbox.
How long are buckeye cookies good for?
These peanut butter chocolate cookies can be kept stored in an airtight container at room temperature for up to a week. If you enjoy your cookies chilled you could opt to place them in the fridge instead but it will not extend the shelflife and could make your cookies even chewier thanks to the cold.
Can I freeze buckeye cookies?
Yes, these cookies are perfect for freezing for later! simply take the cookies after they have completely cooled and set them neatly into a large airtight container or a zipper-topped baggie and store them in the freezer for up to 3 months. When you are ready to eat you can place the cookies onto the counter to thaw and come to room temp for a few minutes before enjoying.
What kind of peanut butter should I use?
I recommend sticking with the classic smooth peanut butter. Peanut butter like Ji, peter pan, or great value is perfect for this. You want to use a creamy consistency peanut butter (not chunky) for the filling to turn out smooth. You should also make sure that you avoid natural peanut butter with excessive amounts of oil as that will cause the filling to not be set up correctly.Here are some more fun buckeye recipes to try:
- 1/2 cup butter
- 4 oz unsweetened chocolate, chopped
- 3 cups semi sweet chocolate chips, divided
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla
Peanut Butter Filling
- 2 tablespoons butter, melted
- 1/4 cup powdered sugar
- 1/2 cup smooth peanut butter
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
- Combine the butter, unsweetened chocolate and 1 1/2 cups of semi sweet chocolate in a saucepan. Cook over low heat, stirring until butter and chocolate have melted. Stir until smooth, remove from heat and let cool.
- Combine flour, baking powder and salt in a small bowl. Set aside.
- Beat eggs, sugar and vanilla in the bowl of mixer. Carefully beat in flour mixture. Beat well. Add in cooled chocolate. Beat until well combined. Stir in remaining chocolate chips.
- Drop dough by 2 tablespoons full onto lined baking sheets.
- Prepare filling. Combine all ingredients in a bowl, beating with a spoon.
- Spoon a 1/2 teaspoon full of peanut butter filling and place a dollop on the middle of each cookie. Bake in a 350-degree oven for 10 minutes. Let cookies cool on baking sheets for 1 minute before removing to a cooling rack.
Serving Size1 cookie
Amount Per Serving Calories 152Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 72mgCarbohydrates 18gFiber 1gSugar 13gProtein 2g