Introduction
Hey there! Today, I want to share with you a recipe that never fails to impress: Buckeye Brownie Cookies. These delectable treats are the perfect combination of rich chocolate brownie and creamy peanut butter filling. Whether you’re baking for a special occasion or just craving something sweet, these cookies are sure to hit the spot. So grab your apron and let’s get started on this mouthwatering adventure!
Why You’ll Love These Cookies
I make these Buckeye Brownie Cookies when I want to indulge in something truly decadent. The combination of fudgy brownie and velvety peanut butter is simply irresistible. My family goes crazy for these cookies because they’re like a cross between a brownie and a cookie, with a surprise peanut butter center that adds a delightful contrast of flavors. Plus, they’re super easy to make, so you can satisfy your sweet tooth in no time!
Ingredients
To make these Buckeye Brownie Cookies, you’ll need the following ingredients:
- 1 box of brownie mix
- 1/2 cup of vegetable oil
- 2 eggs
- 1 cup of creamy peanut butter
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of semi-sweet chocolate chips
Optional substitutions: If you’re in a hurry, you can use store-bought brownie mix instead of making it from scratch. Feel free to experiment with different types of chocolate chips or add some chopped nuts for extra crunch.
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, prepare the brownie mix according to the instructions on the box, using vegetable oil and eggs.
3. On a separate bowl, combine the peanut butter, powdered sugar, and vanilla extract. Mix until well blended.
4. Take a tablespoon of the brownie batter and flatten it in the palm of your hand. Place a teaspoon of the peanut butter mixture in the center and fold the brownie batter around it, shaping it into a ball. Repeat this process with the remaining batter and peanut butter mixture.
5. Arrange the cookie balls on the prepared baking sheet, leaving some space between each one. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
6. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
7. In a small microwave-safe bowl, melt the semi-sweet chocolate chips in the microwave, stirring every 30 seconds until smooth.
8. Drizzle the melted chocolate over the cooled cookies, using a fork or a piping bag. Allow the chocolate to set before serving.
Notes
Through trial and error, I’ve discovered that it’s best to let the brownie batter cool slightly before shaping the cookies. This helps prevent the peanut butter filling from melting too quickly in the oven. Also, don’t worry if the cookies look a bit soft when you take them out of the oven – they will firm up as they cool.
Variations
I’ve tried a few variations of these Buckeye Brownie Cookies, and here are a couple that turned out delicious:
1. Mint Chocolate Buckeye Brownie Cookies: Add 1/2 teaspoon of peppermint extract to the brownie batter for a refreshing twist. Top the cookies with crushed candy canes before baking for an extra festive touch.
2. Nutella Buckeye Brownie Cookies: Replace the peanut butter filling with Nutella for a hazelnut-chocolate delight. Sprinkle some chopped hazelnuts on top for added crunch.
Equipment
If you don’t have a wire rack to cool the cookies, don’t worry! You can simply transfer them to a clean kitchen towel or a plate lined with parchment paper. The important thing is to let them cool completely before adding the chocolate drizzle.
Storage
These Buckeye Brownie Cookies can be stored in an airtight container at room temperature for up to 3 days. Although, honestly, in my house, they never last more than a day!
Serving Suggestions
I personally love enjoying these cookies with a glass of cold milk. There’s something about the combination of the rich chocolate and creamy peanut butter that pairs perfectly with the refreshing milk. If you’re feeling extra indulgent, you can even sandwich a scoop of vanilla ice cream between two cookies for a decadent ice cream sandwich!
Pro Tips
1. When shaping the cookies, make sure to seal the edges well to prevent the peanut butter filling from leaking out during baking.
2. If you’re short on time, you can skip the step of making the peanut butter filling from scratch and use store-bought peanut butter instead. Simply mix in some powdered sugar and vanilla extract to achieve a similar flavor.
FAQ
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! If you prefer a bit of crunch in your cookies, feel free to use crunchy peanut butter instead of creamy. The texture will be slightly different, but the taste will still be delicious.
Q: Can I freeze these cookies?
A: Yes, you can freeze these Buckeye Brownie Cookies for up to 1 month. Just make sure to store them in an airtight container or freezer bags to prevent freezer burn. Thaw them at room temperature before enjoying.
Q: Can I use a different type of chocolate for the drizzle?
A: Of course! While the recipe calls for semi-sweet chocolate chips, you can use milk chocolate, dark chocolate, or even white chocolate for the drizzle. It’s all about personal preference!
So there you have it – a delightful recipe for Buckeye Brownie Cookies that will satisfy your sweet tooth and impress your friends and family. Give it a try and let me know how it turns out. Happy baking!
Buckeye Brownie Cookies
Buckeye Brownie Cookies are a delightful combination of rich chocolate brownie and velvety peanut butter filling. These decadent cookies are easy to make and perfect for satisfying your sweet tooth.
Ingredients
- 1 box of brownie mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Prepare the brownie mix according to the package instructions using vegetable oil and eggs.
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In a bowl, mix peanut butter, powdered sugar, and vanilla extract until well blended.
-
Take a tablespoon of brownie batter, flatten it, place a teaspoon of peanut butter mixture in the center, and shape into a ball. Repeat for remaining batter.
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Arrange cookie balls on the baking sheet and bake for 10-12 minutes until edges are set.
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Let cookies cool on the sheet, then transfer to a wire rack.
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Melt chocolate chips in the microwave, drizzle over cookies, and allow to set before serving.