Buckeye Brownie Cookies combine rich, fudgy brownie cookies with a creamy peanut butter center and smooth chocolate topping. An irresistible treat for chocolate lovers.
Buckeye Brownie Cookies are the ultimate treat for chocolate and peanut butter lovers. With a rich, fudgy brownie cookie base, a smooth peanut butter layer, and a glossy chocolate topping, these cookies bring together all the flavors of classic Buckeye candy in one decadent bite.
They’re easy to make and always a hit at parties, cookie exchanges, or holiday gatherings. Each cookie has the perfect balance of chewy, creamy, and chocolatey goodness that is sure to satisfy any sweet tooth.
If you love Chocolate Peanut Butter Balls or Buckeye Balls, this easy cookie recipe has all the same flavors in a fabulous cookie! It is a dream for Chocolate Peanut Butter lovers. It’s delicious and just as easy at Buckeye Bars.
What's in this post: Buckeye Brownie Cookies Recipe
What Are Buckeye Cookies?
It is a simple but tasty cookie recipe with all the flavors of buckeye candy. This cookie recipe is a fun twist on the classic treat. Everyone loves peanut butter and chocolate.
The name, Buckeye, originated in Ohio due to how closely it looks like a buckeye nut. The buckeye tree is Ohio’s state tree.
Now, you can enjoy this tasty combination in a cookie. The chocolate cookie starts with a brownie mix and it is topped with a peanut butter ball.
This bakes into an amazing cookie no one can resist. Peanut Butter Buckeye cookies will be a family favorite. Now that we have the history covered, let’s start baking.
Ingredients
- Fudge Brownie Mix: Creates a rich, chewy cookie base with deep chocolate flavor.
- Butter: Adds moisture and richness, giving the cookies a soft, fudgy texture.
- Cream Cheese: Helps make the dough thick, soft, and perfectly chewy.
- Egg: Binds the ingredients together and adds structure to the cookies.
- Powdered Sugar: Sweetens the peanut butter filling and gives it a smooth, creamy consistency.
- Creamy Peanut Butter: The star of the Buckeye flavor—rich, nutty, and perfectly balanced against the chocolate.
- Semi-Sweet Chocolate Chips: Melted into a silky layer of chocolate that tops each cookie for the perfect finishing touch.
Skip to the bottom and find the recipe card with complete ingredients and recipe instructions.
Variations
- Brownies. Feel free to use any type of brownie mix you like. You can use your favorite brand of boxed brownie mix.
- Sea Salt. You can sprinkle sea salt on top of the cookies if desired.
Step By Step Instructions
- Preheat the oven. Set the oven to 350.
Step 1. Combine the brownie mix, butter, cream cheese and egg in a medium bowl. Mix with an electric mixer until combined and fluffy.
Step 2. Scoop the chocolate brownie mixture into 1-inch balls. Then make an indentation with your thumb in the center of each cookie for the topping.
Step 3. Mix the peanut butter ball ingredients in a separate mixing bowl.
Step 4. From this peanut butter mixture into balls.
Step 5. Carefully press the peanut butter ball lightly into the indentations on the cookie dough. Don’t press too hard but make sure they are not raised higher than the cookie.
Step 6. Bake the cookies for 10-12 minutes until the edges of the cookies are set. Allow to cool completely on a wire rack.
Step 7. Melt the chocolate in a microwave safe bowl. Heat in 20 second intervals. Make sure to stir after each interval until the chocolate is completely melted.
Step 8. Cover the peanut butter portion with the melted chocolate. Allow to set so that the chocolate re-hardens.
Frequently Asked Questions
Store any leftover cookies in an airtight container at room temperature for up to 1 week.
However, if you live in a warm climate or your house is very warm, store in the fridge. Otherwise, the chocolate topping and peanut butter filling will start to melt and soften.
You can use wax paper in between the layers of cookies to prevent them from sticking.
These cookies taste best at room temperature. If refrigerated, allow to sit on the counter a few minutes before eating. This will allow the cookie to soften.
Absolutely. This recipe is easy to freeze and a great way to meal prep for a dessert to enjoy later.
Allow the cookies to cool completely for several minutes then transfer. Then place in a freezer bag or container.
Put layers of wax paper in between the cookies. It can be frozen up to 2 months.
After melting the chocolate, simply spoon it over the peanut butter portion of the cookie.
Once covered, you should not see any of the peanut butter. It will set and look smooth once dry.
Pro Tips
- Use room temperature ingredients: Softened butter and cream cheese blend more smoothly for a uniform dough.
- Chill the dough if sticky: If the brownie dough feels too soft to roll, refrigerate it for 15–20 minutes before shaping.
- Don’t overbake: The cookies should look slightly soft in the center. They’ll firm up as they cool for that perfect fudgy texture.
- Make smooth peanut butter centers: Roll the peanut butter filling into small balls ahead of time for easy assembly.
- Melt chocolate slowly: Use short microwave intervals to prevent the chocolate from seizing or burning.
- Let cookies cool before topping: Wait until the brownie base has cooled slightly so the chocolate layer sets evenly.
More Chocolate Peanut Butter Desserts
- No Bake Chocolate Peanut Butter Bars
- Chocolate Peanut Butter Cookies
- Scotcheroos Recipe
- Chocolate Peanut Butter Rice Krispie Treats
- Buckeye Dip Recipe
If you made these Buckeye Brownie Cookies, leave a review and a star rating below! I’d love to hear how they turned out for you.
Buckeye Brownie Cookies
Ingredients
- 1 box Fudge Brownie Mix 19 oz box
- 1/4 cup Butter melted and cooled
- 4 oz Cream Cheese softened at room temperature
- 1 large Egg
- 3/4 cup Powdered Sugar
- 3/4 cup Creamy Peanut Butter
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 tsp Coconut Oil or Vegetable Oil
Instructions
- Preheat the oven to 350 degrees F.
- Beat together the brownie mix, butter, cream cheese and egg with a hand held mixer until combined and fluffy.
- Place tablespoons of the dough onto a baking sheet using a cookie scoop. Make an indentation with your thumb in the center of each cookie.
- In a separate bowl, stir together the peanut butter and powdered sugar until well combined. Form this mixture into approximately 1 tsp size balls and gently press them into the indentations on the cookies and press them down slightly so that they are not raised higher than the cookie.
- Bake for 10-12 minutes until the edges of the cookies are set and the cookies are crackly around the tops of the cookies.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then move the cookies to wire racks to cool completely.
- Then place the semi-sweet chocolate chips and oil of your choice in a microwave safe bowl. Heat in 20 second intervals, stirring after each interval until the chocolate is fully melted.
- Spoon approximately 2 tsp of the melted chocolate on top of each cookie on the peanut butter portion of the cookie and let set so that the chocolate re-hardens.
- Then the cookies are ready to enjoy!
