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Buckeye Brownie Cookies Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 1 hour 17 minutes
  • Yield: 24 servings

Description

Delight in these rich and fudgy Buckeye Brownie Cookies, combining the decadent flavors of chocolate and peanut butter. Featuring a soft brownie-like cookie base topped with a luscious peanut butter filling and a smooth chocolate ganache, these cookies are perfect for any chocolate and peanut butter lover. The recipe includes chilling and baking steps to achieve the ideal texture, making them a fantastic treat for gatherings or a luxurious homemade dessert.

Ingredients

Cookie Dough

  • 8 ounces (226 g) semi-sweet chocolate, coarsely chopped
  • ¾ cup (90 g) all-purpose flour (spooned & leveled)
  • ¼ cup (21 g) natural unsweetened or Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 tablespoons (71 g) unsalted butter, softened to room temperature
  • ¾ cup (150 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (85 g) semi-sweet chocolate chips

Chocolate Ganache

  • ½ cup (120 ml) heavy cream
  • 4 ounces semi-sweet chocolate, chopped

Peanut Butter Filling

  • 2 tablespoons (28 g) unsalted butter, melted
  • ¾ cup (90 g) confectioners sugar (powdered sugar)
  • ½ cup (250 g) smooth peanut butter
  • ½ teaspoon vanilla extract

Instructions

  1. Melt the Chocolate: Melt the 8 ounces of semi-sweet chocolate in the microwave using 20-second increments, stirring between each until completely melted. Set aside to cool slightly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium-high speed until smooth and creamy, about 2 to 3 minutes.
  4. Add Eggs and Vanilla: Add eggs and vanilla extract to the creamed butter and sugar. Beat on high speed for 2 minutes, scrape down the sides and bottom of the bowl, then beat for an additional minute.
  5. Combine Dry Ingredients and Chocolate: Add the dry ingredient mixture to the wet ingredients and beat on low speed until just combined. Then, pour in the slightly cooled melted chocolate and mix gently until combined. Fold in the semi-sweet chocolate chips evenly.
  6. Chill Dough: Cover and chill the cookie dough in the refrigerator for 20 minutes to firm up.
  7. Preheat Oven: Preheat your oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone mats.
  8. Shape and Bake Cookies: Using a small cookie scoop (about 1½ tablespoons), scoop the chilled dough and roll into smooth balls. Place them 2 inches apart on the baking sheets. Bake for 12-13 minutes, or until edges are set while centers remain soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Ganache: Heat the heavy cream in a saucepan or microwave until steaming but not boiling. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let sit for 3 minutes, then stir until smooth. Allow ganache to cool and thicken while preparing the peanut butter filling.
  10. Make Peanut Butter Filling: In a medium bowl, mix together melted butter, powdered sugar, peanut butter, and vanilla extract until smooth using a spoon or mixer on low speed.
  11. Assemble Cookies: Once cookies are completely cooled, top each cookie with about 1½ to 2 teaspoons of peanut butter filling, slightly flattening each dollop.
  12. Top with Ganache: Spoon a small amount of the cooled ganache over the peanut butter topping on each cookie. Allow it to harden before serving. Enjoy your decadent Buckeye Brownie Cookies!

Notes

  • Make sure the eggs are at room temperature for proper mixing and better texture.
  • The centers of the cookies will be soft when baked, but will firm up as they cool.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • For a dairy-free version, substitute dairy-free butter and chocolate chips, and use coconut cream instead of heavy cream for ganache.
  • Store cookies in an airtight container at room temperature or in the refrigerator for longer freshness.
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/buckeye-brownie-cookies-recipe/