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Buckeye Brownie Cookies

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Delight in soft, chewy cookies that blend rich brownie flavors with a creamy peanut butter filling, topped with a luscious chocolate glaze.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (for cookie dough)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable oil

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the melted butter and granulated sugar in a large mixing bowl, stirring until smooth.
  3. Beat in the eggs and vanilla extract until well blended.
  4. Whisk together the cocoa powder, flour, salt, and baking powder in another bowl.
  5. Gradually introduce the dry mix into the wet ingredients, stirring until smooth.
  6. Drop tablespoon-sized portions of the batter onto the baking sheet, spacing them 2 inches apart.
  7. Bake for 10 to 12 minutes, until edges set and center is soft.
  8. Allow the cookies to cool completely on a wire rack.
  9. Prepare the peanut butter filling by mixing peanut butter, powdered sugar, and vanilla extract until smooth.
  10. Press down gently on each cookie to create a flat surface.
  11. Spread a dollop of peanut butter filling on half of the cookies and top with the other halves to create sandwiches.
  12. In a microwave-safe bowl, combine chocolate chips and coconut oil and heat in 30-second intervals, stirring until smooth.
  13. Dip the top of each cookie sandwich into melted chocolate and place back on the baking sheet to set.

Notes

For best results, ensure all ingredients are at room temperature. Avoid overmixing the batter to keep cookies tender. Consider using gluten-free flour or alternative sweeteners for healthier options.

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