Description
Buckeye Brownie Cookies are fudgy, chocolate-packed cookies filled with a creamy peanut butter center and topped with rich milk chocolate, inspired by the classic Ohio buckeye candy. Perfect for chocolate and peanut butter lovers!
Ingredients
Units
Scale
- 1 cup salted butter
- 1 cup (200g) light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (212g) all-purpose flour
- 1 cup (128g) cake flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Peanut Butter Filling
- 4 tablespoons salted butter, softened
- 1 cup creamy peanut butter
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups powdered sugar
Topping
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, light brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, cake flour, cocoa powder, baking powder, cornstarch, and salt.
- Gradually fold the dry ingredients into the wet mixture until combined. Fold in semisweet chocolate chips.
- Form dough into balls and place on prepared baking sheets, leaving space for spreading. Bake for 10–12 minutes. Cool completely on wire racks.
- Meanwhile, prepare the peanut butter filling: beat softened butter, peanut butter, milk, and vanilla extract until creamy. Gradually add powdered sugar until smooth.
- Once cookies are cool, sandwich two cookies with peanut butter filling or create a small dollop in the center of each cookie.
- Melt milk chocolate chips and drizzle or dip the tops of the cookies to create the classic buckeye look.
- Allow chocolate to set before serving.
Notes
- For best results, chill cookie dough slightly before baking to prevent spreading.
- Use creamy peanut butter for a smooth filling.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg