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+ servings
Buckeye Brownie Cut in Half

Buckeye Brownie Cookies

Hollie Schultz
A dark chocolate brownie cookie topped with a thick peanut butter layer and finished off with a layer of chocolate ganache.
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Prep Time 10 minutes
Cook Time 9 minutes
Cookie Assembly 10 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 163 kcal

Ingredients
  

Brownie Cookies

  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/4 cups flour
  • 1/2 cup dark cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Peanut Butter Layer

  • 1 tbsp butter softened
  • 1/2 tsp vanilla extract
  • 1/2 cup peanut butter creamy
  • 1/2 cup powdered sugar

Chocolate Layer

  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the egg and vanilla and beat until combined.
  • Add in flour, cocoa, salt and baking soda. Mix until all combined.
  • Scoop out 24 equal cookie dough balls (they should be 1 TBSP of dough – I recommend a 1 TBSP cookie scoop). Place 12 cookie dough balls on each baking sheet. Slightly flatten dough balls into discs about 1" thickness.
  • Bake at 350 degrees for 8 minutes. (NOTE: If you are making giant cookies - cook for up to 12 minutes)
  • Remove cookies from over and let cool on baking tray for 10 minutes before removing to cooling rack.
  • Make the peanut butter layer while the cookies are cooling. Combine peanut butter, butter, powdered sugar and vanilla in a medium bowl and mix until it is a thick dough.
  • Divide the peanut butter mixture into 24 balls and top each cooled cookie with a peanut butter ball. Slightly press down on the peanut butter ball to flatten into a disc.
  • Melt the chocolate chips in the microwave in 30 second intervals until completely melted. Spoon 1-2 tsp of melted chocolate on the top of each cookie and slightly spread.
  • Store these cookies in an airtight container at room temperature (4 days) OR my preferred method of storing is to store them in the refrigerator for up to a week.

Nutrition

Calories: 163kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 78mgPotassium: 104mgFiber: 1gSugar: 12gVitamin A: 145IUCalcium: 16mgIron: 1mg
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