Brownie Buckeye Cookies

These cookies take half as long to make as normal buckeyes, are less messy to eat, and deliver the same awesome taste
Tina Rupp

Tina Rupp

What’s not to like about buckeyes—those small peanut butter balls surrounded by creamy milk chocolate? I’ll tell you: They’re labor intensive! So, one holiday season, when my to-do list outdistanced my time, I decided to create something quick and easy with the same terrific taste. These cookies take half as long to make as buckeyes, are less messy to eat, and deliver the same peanut buttery chocolate taste we all know and love. That first Christmas, no one even missed the buckeyes, and I had a few precious moments to myself to relax. P.S. I haven’t made traditional buckeyes since.

Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie BrittleClick here to purchase your own copy.

6
Servings
1003
Calories Per Serving
Deliver Ingredients
Makes
15 cookies

Ingredients

For the Brownie Cookies

  • 2 Cups 12 ounces) semisweet chocolate chips
  • 6 Tablespoons salted butter
  • 2 large eggs
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup sugar
  • 1 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1 Tablespoon 100% baking cocoa

For the Peanut Butter Filling

  • 1 Cup creamy peanut butter (all-natural recommended)
  • 1 Cup onfectioners’ sugar

For the Semisweet Chocolate Topping

  • 1/2 Cup (3 ounces) semisweet chocolate chips
  • 1/4 Teaspoon vegetable shortening or coconut oil

Directions

For the Brownie Cookies

Preheat the oven to 350°F. Grease a sheet pan and set aside.

Microwave chocolate chips and butter in microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not thoroughly melted, and microwave in 15-second intervals until smooth and creamy.

Use an electric mixer set on the lowest speed or spatula to mix together the eggs, vanilla, and sugar in a separate bowl. Blend the egg mixture into the melted chocolate mixture. Add the flour, baking powder, salt, and cocoa, and mix thoroughly.

Use a large scoop to measure portions of the batter onto the prepared sheet pan. Bake for 11 minutes, or until center is set and edges begin to crisp. Allow to cool completely.

For the Peanut Butter Filling

Mix together the peanut butter and confectioners’ sugar. Mix until blended.

For the Semisweet Chocolate Topping

Microwave the chocolate chips and shortening in microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not thoroughly melted, and microwave in 15-second intervals until smooth and creamy.

Use a small scoop to measure portions of the peanut butter filling and roll them into small balls by hand. Press a ball of the peanut butter filling into the center of each brownie cookie.

Scoop a tablespoon of the melted chocolate topping onto the center of the peanut butter mixture. Let cool for 15 minutes to allow the chocolate to set.

Nutritional Facts

Total Fat
57g
88%
Sugar
94g
N/A
Saturated Fat
25g
100%
Cholesterol
93mg
31%
Protein
17g
34%
Carbs
122g
41%
Vitamin A
124µg
14%
Vitamin B12
0.2µg
2.9%
Vitamin B6
0.3mg
12.7%
Vitamin D
0.5µg
0.1%
Vitamin E
5mg
23%
Vitamin K
5µg
7%
Calcium
90mg
9%
Fiber
7g
29%
Folate (food)
61µg
N/A
Folate equivalent (total)
116µg
29%
Folic acid
32µg
N/A
Iron
4mg
25%
Magnesium
166mg
42%
Monounsaturated
22g
N/A
Niacin (B3)
7mg
36%
Phosphorus
342mg
49%
Polyunsaturated
7g
N/A
Potassium
567mg
16%
Riboflavin (B2)
0.3mg
20.2%
Sodium
259mg
11%
Sugars, added
89g
N/A
Thiamin (B1)
0.3mg
18.4%
Trans
0.5g
N/A
Zinc
3mg
18%

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