Brownie Buckeye Cookies

A bunch of cookies on a wire cookie rack.

These brownie buckeye cookies start with a fudgy brownie cookie base. They are topped with a sweet peanut butter layer and a melted semi-sweet chocolate layer!

Course Dessert

Cuisine North American

Prep Time 10

Cook Time 10

Chilling Time 30

Servings -12 cookies

Calories 497kcal

Author Nina

Ingredients

Brownie Cookies

4 oz semi-sweet chocolate chips
2 tablespoons unsalted butter
⅓ cup granulated sugar
2 tablespoons brown sugar
1 large egg room temperature
1 teaspoon vanilla extract
3 tablespoons all purpose flour
2 tablespoons cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt

Peanut Butter Layer

3 tablespoons unsalted butter room temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup powdered sugar

Chocolate Layer

½ cup semi-sweet chocolate chips
1 teaspoon vegetable oil

US Customary - Metric

Instructions

Brownie Cookies

Melt chocolate chips and butter in a medium sized bowl in the microwave or over a double broiler. If using the microwave, melt in slow intervals, mixing after each one, until completely melted. Set aside.
In a large mixing bowl, combine egg, granulated sugar, brown sugar, and vanilla. Use an electric mixer and mix until combined. Gradually increase mixer to high, and beat on high speed until thickened. About 3 minutes.
Add chocolate to large mixing bowl, and mix to combine.
Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl. Add to large bowl and mix until just combined.
Cover bowl with plastic wrap and store in the refrigerator until dough hardens, at least 30 minutes.
Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. When dough is chilled, roll out 2" balls of cookie dough. Roll in between your hands to form a smooth ball. Space cookies 2" apart on the cookie sheet. Bake for 10 minutes.
Remove from oven and let cookies cool on their baking sheet before removing them.

Peanut Butter Layer

Line a cookie sheet with parchment paper and set aside.
In a medium bowl, mix together butter, peanut butter, vanilla, salt, and powdered sugar until mixture forms a thick paste.
Divide the mixture into 9 balls. Roll each ball in between your hands to form a smooth ball. Place balls on the prepared cookie sheet, and flatten each one to a ½-inch disc.
Cover the cookie sheet with plastic wrap and store in the refrigerator to chill the peanut butter discs.

Chocolate Layer

Melt chocolate chips and vegetable oil in a medium bowl until chocolate is fully melted.
To assemble, remove peanut butter discs from the refrigerator. Place a peanut butter disc on a brownie cookie and press down very lightly to adhere. Top peanut butter layer with some melted chocolate. Continue until all the cookies are assembled.
Store cookies in an airtight container at room temperature for up to 5 days.

Notes

Use a stand mixer or electric mixer to make the brownie cookies. The eggs need to beat for a long time so enough air gets incorporated into the batter.

Use a room temperature egg as it will beat way better than a cold egg.

Want more chocolate flavour? Add ½ teaspoon of instant coffee to the cookie batter.

Chill the cookie batter. It will be much to soft to roll into balls and needs that chilling time.

Nutrition