Buckeye Brownie Cookies are like your favorite fudgy brownie and classic buckeye candy rolled into one ridiculously good treat.
Author’s Notes
Buckeyes On The Brain
Okay, I’m clearly in my buckeye era right now. It all started when I shared these Buckeye Graham Crackers. Not only did I fall completely in love with them, but I made three batches in three days. Yes, really. I even brought them to an event, and even though there were plenty of treats on the tray, those were the runaway favorite. Everyone was obsessed.
That’s when it hit me: in all these years, I had never shared a classic buckeye candy recipe. So I fixed that and finally shared my reliable buckeye candies.
And once I had that recipe down, I couldn’t stop thinking…how good would those reliable buckeyes be on top of a brownie cookie? That was all it took. I was so excited to experiment that I could barely sleep.
And honestly, these Buckeye Brownie Cookies might be a reliable of all the new buckeye recipes. They remind me of my Buckeye Brownies (which my son’s friends claim is the best recipe on my site, haha!), so I really think you’re going to love these!
Buckeye Brownie Cookies Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Cream cheese & butter | Let both soften fully so the cookie dough mixes smoothly. Be sure to grab full-fat, brick-style cream cheese. |
| Brownie mix & pudding mix | Use the exact sizes called for or the dough won’t form correctly. I like Betty Crocker’s Supreme Triple Chunk brownie mix best in these cookies. |
| Egg & vanilla | These help bring the dough together and add flavor. |
| Mini chocolate chips | If you don’t have mini, regular sized chips will also work! |
| Peanut butter filling & chocolate topping | Chill the Buckeye Brownie Cookies before topping so the peanut butter holds its shape and the chocolate sets nicely. |
How To Make Buckeye Brownie Cookies
- Make the dough: Mix softened cream cheese and butter, then add the egg, vanilla, pudding mix, and brownie mix until thick.
- Chill: mix in chocolate chips and chill the dough for 20 to 30 minutes.
- Shape & bake: Roll into 2-tablespoon balls, flatten into thick discs, and bake
- Make the filling: Mix the peanut butter ingredients until smooth, then roll into small balls and gently flatten.
- Assemble: Add a peanut butter disk to each cooled cookie, melt the chocolate topping, then dip the cookies or spoon the chocolate over the centers.
Storage
What To Do With Leftovers
- Freezing dough: Scoop and shape the dough balls, freeze on a sheet pan until firm, then move to a freezer bag. Bake straight from frozen and add a minute or two if needed.
- Assembled cookies: Once topped with peanut butter and chocolate, these Buckeye Brownie Cookies are best eaten within 2 days.
- Plain cookie base: Store baked cookies (without the peanut butter and chocolate) in an airtight container at room temperature for up to 3 days.
- No long-term storage: Assembled cookies don’t store or freeze well, so add the toppings right before serving.
More Fun Cookie Recipes:
Desserts
Almond Joy Cookies Recipe
Desserts
Cinnamon Roll Cookie Recipe
Desserts
Circus Animal CookiesTips For Making Buckeye Brownie Cookies
- Use cold hands: Roll the dough with cold hands so it stays firm.
- Weigh the dough: If you have a food scale, I SWEAR by that for cookies! Getting the weights consistent helps the cookies bake the same and look the same.
- Cool fully: Let cookies cool before adding the peanut butter so it doesn’t melt.
- Flat tops: Gently flatten the peanut butter on top so the chocolate goes on nicely.
- Warm the chocolate gently: Microwave for a few extra seconds if it starts to thicken.
- Chill to set: Refrigerate finished cookies briefly to set the chocolate.
