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Brownie Buckeye Cookies are the perfect chocolate cookie. They’re fudgy and chewy at the same time because a box of brownies is the base of the cookie. The outer edge of each cookie bakes as if it’s a brownie baking in the corner of a pan. It gets those chewy edges that are texturally amazing. If that wasn’t good enough, your teeth sink into a hidden center of peanut butter fudge along with that chewy brownie edge. It’s hidden under a thin layer of fudge icing that brings just enough sweetness to balance the entire cookie. If you love brownies or the combination of peanut butter and chocolate, you’re going to absolutely love these cookies. You also should probably check out my Chewy Peanut Butter Sheet Pan Brownies while you’re here!
Tips for the Best Brownie Buckeye Cookies
- Make sure to buy the family size box (18.4 oz) of brownie mix.
- You can get any brand that you like but it’s Pillsbury that originally created this recipe. There is a huge difference in taste between all the boxed brownie mixes. If you’re interested, it was actually Betty Crocker brownie mix that won a blind taste test with 15 members of my family. I have used Pillsbury, Betty Crocker and Duncan Hines for these cookies.
- Canned fudge icing is my favorite chocolate icing to use in this recipe.
Brownie Buckeye Cookies
Ingredients
- 1 box brownie mix 19.5 oz family size
- 4 tbsp salted butter melted
- 4 oz cream cheese softened
- 1 egg
- 1 c powdered sugar
- 1 c creamy peanut butter
- Canned fudge icing
Instructions
- Preheat oven to 350 degrees
- To a bowl add brownie mix, melted butter, softened cream cheese and an egg. Mix by hand until everything is incorporated. Set aside.
- To a separate bowl mix the powdered sugar and peanut butter together by hand until incorporated.
- Scoop rounded tablespoons of the brownie dough and form a ball. Place on parchment lined sheet pans. Smooth out the edges of each cookie and place a thumb print in the middle of each one.
- Scoop 1/2 tablespoons of the peanut fudge mixture and form a ball. Place one peanut butter ball in the divot of each cookie. Flatten it down a little.
- Bake on 350 for 11 minutes.
- Let rest on the sheet pans on the counter until they completely cool to room temperature.
- Spread on a thin layer of canned fudge icing.