These Brownie Buckeye Cookies are chewy and fudgy brownie crinkle cookies with a peanut butter filling and chocolate topping! They are made in 30 minutes with accessible ingredients, show off the chocolate and peanut butter pairing, and are a unique twist on the classic buckeye treat!
Why You NEED This Recipe
- chewy, fudgy crinkle brownie cookie base
- 2-ingredient peanut butter cookie filling
- rich and creamy chocolate topping
- simple and quick 30 minute recipe
Brownie Peanut Butter Cookie Ingredients
- All Purpose Flour: Regular, plain, all purpose flour is perfect for a fudgy cookie.
- Unsweetened Cocoa Powder: Unsweetened cocoa powder is part of what gives the cookies a deep chocolate flavor. I use natural cocoa powder, but dutch processed should work too!
- Baking Powder: Baking powder gives these cookies a rise and gorgeous dome!
- Salt: Salt brings out sweetness and enhances the overall flavor.
- Corn Starch: Corn starch is the secret to a soft and chewy cookie.
- Dark Chocolate Chips: You will melt chocolate chips down before adding them to the batter.
- Unsalted Butter: Room temperature unsalted butter gives these cookies the best flavor and texture!
- Light Brown Sugar & Granulated Sugar: Both sugars work together to create a chewy, moist, and structured brownie cookie.
- Eggs & Egg Yolk: 2 eggs and an egg yolk contribute to moisture and texture. Do not skip the egg yolk because you will end up with flat cookies.
- Vanilla Extract: Vanilla extract rounds out the flavor of these peanut butter chocolate cookies!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.
STEP 2: In a medium bowl, whisk all purpose flour, cocoa powder, baking powder, salt, and corn starch together until the ingredients combine.
STEP 3: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together until smooth. This should be 2-3 minutes of mixing on high speed.
STEP 4: Add eggs, egg yolk, and vanilla extract to the batter. Beat on medium speed until smooth. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are combined throughout.
STEP 5: Pour your melted dark chocolate chips into the batter and mix on medium speed until the chocolate is dispersed throughout the batter.
STEP 6: Next, add the dry ingredients to the bowl of wet ingredients. Beat the two together on low speed until smooth. Do not mix past when you see the flour mixture disappear to avoid dense, dry cookies. Let the mixture sit and firm up at room temperature for 10 minutes before rolling.
STEP 7: Then, roll the dough into about 1 ½-2 tablesoon-sized (55g) balls. Place the balls at least 2 inches apart from each other on a baking sheet.
STEP 8: Bake the cookies for 10-13 minutes until the tops are domed and slightly shiny and cracked. Prepare the peanut butter filling while the cookies are baking.
Peanut Butter Filling
STEP 1: While your cookies are baking, combine powdered sugar and creamy peanut butter together. You can hand mix with a spoon or use an electric mixer on low speed until the mixture is combined.
STEP 2: Roll the mixture into about 1 tablespoon-sized balls. These balls should be rolled and ready by the time your cookies come out of the oven.
STEP 3: After the cookies have been removed from the oven, push one peanut butter ball into the top of each cookie.
Frequently Asked Questions
Traditional buckeyes are smooth peanut butter balls dipped in chocolate. The peanut butter filling is similar to that of a peanut butter cup.
To avoid flat cookies, make sure your butter is not too warm, you allow the batter to sit at room temperature for 10 minutes before rolling, you do not put your dough on warm baking sheets, and do not underbake to prevent the cookies form falling as they cool.
These cookies are SO fudgy if you measure your flour properly, you do not mix past when the ingredients combine when adding the dry ingredients to the wet ingredients, and you bake only until the cookies are shiny and domed but slightly soft in the center.
Expert Tips & Tricks
Measuring Flour: These brownie cookies are fudgy, chewy, and soft. However, if you measure your flour incorrectly, they will come out dry. Measure flour with a kitchen scale or by using a spoon to transfer your flour from its container to your measuring cups before taking a knife to sweep across the top to level it.
10-Minute Sit Time: Before you roll the dough into balls, let the mixture sit at room temperature to firm up. This helps create thicker, rounder cookies.
Storing: Once the chocolate has completely set, store these cookies in an airtight container or tightly covered at room temperature for up to 4 days or in the freezer for up to 4 months.
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Brownie Buckeye Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 cookies
- Category: Cookies, Brownies, Chocolate, Peanut Butter
- Method: Bake
- Cuisine: American
Description
These chewy and fudgy brownie crinkle cookies are topped with a peanut butter filling and chocolate topping! They are made in 30 minutes with accessible ingredients, show off the chocolate and peanut butter pairing, and are a unique twist on the classic buckeye treat!
Ingredients
For the Brownie Cookies
- 1 ¼ cup (175g) all purpose flour
- ⅓ cup (30g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon (4g) baking powder
- 1 tablespoon (9g) corn starch
- 1 ½ cups (270g) dark chocolate chips
- ½ cup (110g) unsalted butter, room temperature
- 1 cup (240g) light brown sugar, packed
- ½ cup (105g) granulated sugar
- 2 large eggs (100g), room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
For the Topping
- 1 cup (120g) powdered sugar
- 1 cup (288g) creamy peanut butter
- 1 cup (190g) chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.
- Melt chocolate chips in a small saucepan over medium heat or by microwaving in a microwave safe bowl in 45 second increments. Stir constantly over the heat or thoroughly between each round in the microwave. Allow the mixture to cool slightly while preparing the rest of the batter.
- In a large bowl with a hand mixer or in the bowl of your stand mixer that is fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on medium-high speed until smooth and fluffy in texture. This should be about 3 minutes of mixing.
- Add eggs and egg yolk one at a time, mixing until combined. Add vanilla and peppermint extracts to the dough and mix until smooth. Use a spatula to scrape down the sides and bottom of the bowl to ensure the ingredients are properly incorporated. Add melted chocolate to the batter, ensuring that the chocolate fully disperses throughout the batter.
- In a medium bowl, whisk all purpose flour, unsweetened cocoa powder, salt, baking powder, and corn starch together.
- With your mixer on low speed, carefully add the dry ingredients to the wet batter. Do not overmix, but ensure that all of the flour mixer is fully incorporated.
- Allow the mix to sit at room temperature for 10 minutes.
- Roll the dough into 2-tablespoon (50-55g) balls. Place the dough about 3 inches apart from each other. Bake for 10-13 minutes or until the tops look slightly cracked, shiny, and just set.
- While the cookies are baking, prepare your peanut butter filling.
- In a medium bowl, combine powdered sugar and creamy peanut butter with a spoon or electric mixer on low speed. Mix until the two are fully combined throughout.
- Roll the peanut butter mixture into 1-tablespoon-sized balls and place on a plate or wax or parchment sheet until the cookies come out of the oven.
- Once the cookies come out of the oven, push one peanut butter ball into each cookie.
- While your cookies are still warm, melt your chocolate chips down over the stove or in the microwave, mixing throughout after every 45 second interval.
- Use a spoon to drizzle chocolate over each cookie to create the buckeye effect.
- Let the cookies fully cool and chocolate fully set before storing them in an airtight container or tightly covered at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Mixing: Do not mix past when you see the dry ingredients disappear into the wet batter to ensure the cookies are chewy and fudgy.
Sit Time: Make sure to let your batter sit at room temperature for 10 minutes to firm up before rolling the dough into balls. If you skip this step, your cookies could end up flatter.
Chocolate Chips: Use dark chocolate chips in the brownie cookie batter and any chocolate chips of your choice for the topping.
Elisabet says
My family loved these cookies! The brownie cookie base was to die for, and then the peanut butter added such a nice salty twist. The perfect dessert!
Elise says
Thank you so much, Elisabet! I'm so glad you and your family enjoyed these!