This Buckeye Brownie Cookie recipe combines chocolate brownie cookies with a creamy peanut butter filling. It’s an easy-to-make dessert that pairs the flavors of classic brownies and peanut butter candies.
Are you a fan of buckeye candies? This buckeye brownie cookie recipe is a cookie form of the classic candy. It combines the rich taste of brownies with the creaminess of peanut butter – a match made in dessert heaven! They are easy to make and irresistibly delicious. These cookies are a must-try for chocolate peanut butter lovers!
The buckeye tree, native to the American Midwest, produces a nut that closely resembles the eye of a deer, hence its name. The candy version, known as buckeye candy, has a creamy peanut butter ball center dipped in chocolate. This dessert is especially popular around holidays and special occasions. If you’re a fan of traditional buckeyes and want to explore more of the chocolate/peanut butter combination, check out these Peanut Butter Stuffed Chocolate Cookies.
Peanut Butter Recipes
- Bittersweet Chocolate (60% cacao): A rich, dark chocolate that provides depth and intensity to the cookie’s flavor.
- Unsalted Butter: Adds moisture, richness, and a buttery taste to the cookie dough.
- Light Brown Sugar: Imparts a caramel-like sweetness with subtle molasses undertones.
- Granulated Sugar: Sweetens and helps in achieving a crisper cookie edge.
- Eggs: Act as binding agents, adding structure and moisture.
- Vanilla Extract: A fragrant enhancer, adding a subtle aroma and flavor.
- All-Purpose Flour: The primary dry ingredient that forms the structure of the cookie.
- Baking Soda: A leavening agent that helps the cookies rise and become airy.
- Baking Powder: Another leavening agent to aid in the cookie’s rise and texture.
- Salt: Balances the sweetness and enhances overall flavors.
- Butter (room temperature): Gives the filling its creamy, spreadable texture.
- Natural Peanut Butter: Provides a nutty, rich flavor central to the filling.
- Powdered Sugar: Adds sweetness and helps achieve a smooth consistency.
- Vanilla Extract: Amplifies the overall taste of the filling.
- Salt: Balances and enhances the peanut butter’s richness.
Step by Step Instructions
In a microwave-safe bowl, melt the bittersweet chocolate and butter together. Once smoothly combined, set aside to cool.
In a large bowl, whisk together brown sugar, granulated sugar, and eggs. Add in the vanilla extract.
Blend in the melted chocolate mixture to your large bowl.
Slowly fold in sifted all-purpose flour, baking soda, baking powder, and salt, ensuring not to overmix the cookie dough.
Using a cookie scoop, portion out 1.5tbsp rounds onto your baking sheet.
Bake the cookies for 9-10 minutes.
For the filling, cream butter and natural peanut butter. Add powdered sugar, vanilla extract, and salt, beating until smooth.
Assemble by taking one cool brownie cookie base, spreading a generous dollop of creamy peanut butter filling, and topping with another cookie.
Tip: For the best results, ensure all your ingredients are at room temperature before mixing.
- Baking Sheet: A good quality baking sheet ensures even heat distribution, preventing the cookies from burning at the edges. Opt for a heavy-duty, non-stick variety for best results.
- Stand Mixer: While a hand mixer can work, a stand mixer provides consistent and efficient mixing, especially when combining the butter and sugar or when incorporating the dry ingredients.
- Cookie Scoop: This tool ensures that each cookie is uniformly sized, leading to even baking. If you don’t have a cookie scoop, you can use two spoons to shape the dough.
- Parchment Paper: A baking essential, parchment paper prevents cookies from sticking to the baking sheet, making removal easier and ensuring a clean cookie bottom.
How to Store
To ensure your cookies maintain their chewy texture and rich flavor:
- Cool Completely: Before storing, ensure that the cookies have cooled completely to room temperature.
- Airtight Container: Place the cookies in an airtight container, separating layers with parchment paper to prevent sticking.
- Room Temperature: Store the container at room temperature in a cool, dry place, away from direct sunlight. This should keep the cookies fresh for up to a week.
How to Freeze
Freezing is an excellent way to enjoy your cookies at a later date:
- Cool Completely: Make sure cookies are completely cooled to room temperature after baking.
- Single Layer: Lay cookies in a single layer on a baking sheet and place them in the freezer for about an hour or until they’re firm.
- Freezer Bag or Container: Transfer the frozen cookies to a freezer-safe container or a freezer bag. If stacking cookies, place parchment paper between layers to prevent sticking.
- Label: Always label your bag or container with the date. The cookies can be stored in the freezer for up to three months.
- Thawing: When ready to enjoy, remove the desired number of cookies and let them thaw at room temperature for several hours.
How to Prepare Ahead of Time
If you want to make these cookies in advance:
- Cookie Dough: You can prepare the cookie dough up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
- Peanut Butter Filling: This can also be made up to 3 days ahead. Place it in an airtight container in the refrigerator.
- Baking Day: On the day you plan to bake, take out the dough and filling from the refrigerator and let them come to room temperature for about an hour. This ensures easier scooping and spreading. Once at room temperature, you can proceed with the baking and assembling as per the recipe instructions.
- Use natural peanut butter for a more robust peanut flavor.
- Ensure your cookies are completely cooled before filling to prevent melting.
- For an added twist, try mixing semisweet chocolate chips into your cookie dough.
- While the cookies are amazing as they are, for an extra treat, drizzle with melted chocolate.
- Don’t overmix the cookie dough; it can result in denser cookies.
Frequently Asked Questions
To achieve a chewy texture in your buckeye brownie cookies, be careful not to overbake them. The edges should be set, but the center should remain soft when taken out of the oven. They will continue to firm up as they cool.
Using room temperature ingredients, especially butter and eggs, ensures an even mix. Cold ingredients can lead to a clumpy cookie dough, which may affect the texture and appearance of the finished product.
Store the buckeye brownie cookies in an airtight container. This will prevent them from becoming stale and will help maintain their chewy fudge brownie texture.
If your cookie dough is too sticky, you can chill it in the refrigerator for about 30 minutes. This will make the dough firmer and easier to scoop or shape. Remember to always use parchment paper on your baking sheet to prevent sticking and ensure easy removal.
The creaminess of the peanut butter mixture is dependent on the consistency of the peanut butter and the temperature of the butter. Ensure that you’re using natural peanut butter and that your butter is at room temperature. If the mixture is still too thick, you can add a little bit of milk or cream to achieve the desired consistency.
If you’re concerned about cookies spreading too much, chill the cookie dough balls on the cookie sheet for about 15 minutes before baking. This solidifies the fats and helps maintain the shape during baking. Ensure you’re also leaving enough space between each cookie on the baking sheet.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Buckeye Brownie Cookies
- Stand mixer or hand mixer
- Baking sheet
- Cookie scoop
- 8.5 oz bittersweet chocolate 60% cacao
- 1/4 cup butter
- 1/2 cup light brown sugar
- 2 tbsp granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Peanut Butter Filling
- 1/2 cup butter room temperature
- 1 cup peanut butter all natural
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a microwave-safe bowl or using a double boiler, melt the chocolate and butter together. Stir until smooth and set aside to cool slightly.
- In a separate bowl, whisk together brown sugar, granulated sugar, and eggs until well combined. Mix in the vanilla extract.
- Add the chocolate mixture to the sugar and egg mixture. Whisk until well combined.
- Sift in the flour, baking soda, baking powder, and salt. Stir until just combined, being careful not to overmix.
- Using a cookie scoop or a spoon, drop 1.5tbsp rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-10 minutes, or until the edges are firm but the centers are still soft. Remove from the oven and use a round cookie cutter to shape the cookies into circles.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Cream together the butter and peanut butter until smooth. Add in the powdered sugar, vanilla extract, and salt. Beat until smooth and creamy.
- Once the cookies are completely cool, take one cookie and spread a generous amount of the peanut butter filling on the flat side. (I use a cookie scoop and press the other cookie on top). Place another cookie on top of the filling, flat side down, to form a sandwich. Continue this process until all cookies are paired and filled.
- Room Temperature: Place the cookies in an airtight container, separating layers with parchment paper to prevent sticking. Store the container at room temperature in a cool, dry place, away from direct sunlight. This should keep the cookies fresh for up to a week.
- Freeze: Make sure cookies are completely cooled to room temperature after baking. Lay cookies in a single layer on a baking sheet and place them in the freezer for about an hour or until they’re firm. Transfer the frozen cookies to a freezer-safe container or a freezer bag. If stacking cookies, place parchment paper between layers to prevent sticking. When ready to enjoy, remove the desired number of cookies and let them thaw at room temperature for several hours.