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 1/4 cup (175g) all purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon (4g) baking powder
- 1 tablespoon (9g) corn starch
- 1 1/2 cups (270g) dark chocolate chips
- 1/2 cup (110g) unsalted butter, room temperature
- 1 cup (240g) light brown sugar, packed
- 1/2 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.
Keywords: Peanut Butter Brownie Cookies, Brownie Crinkle Cookies, Brownie Cookies, Buckeyes, Buckeye Cookies