Description
Indulgent Buckeye Brownie Cookies blend rich chocolate and creamy peanut butter in a delightful dessert inspired by Ohio’s classic treat. Chocolate lovers will savor each bite of these irresistible, fudgy cookies that promise pure bliss with minimal effort.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) packed brown sugar
- 2 large eggs
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (250 grams) creamy peanut butter
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping/Finishing Ingredients:
- 1/2 cup (60 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup (170 grams) semi-sweet chocolate chips
- 2 tablespoons (30 milliliters) vegetable oil
Instructions
- Prepare the environment by heating the oven to 175C (350F) and lining a baking sheet with parchment paper or silicone mat.
- Create the cookie base by whipping butter and sugars until fluffy, then incorporating eggs and vanilla extract thoroughly.
- Develop the dry mixture separately by whisking flour, cocoa powder, baking soda, and salt until evenly combined.
- Merge wet and dry ingredients gently, ensuring minimal mixing to maintain cookie texture, then fold in chocolate chips.
- Craft the peanut butter center by blending peanut butter, powdered sugar, and vanilla extract until smooth and consistent.
- Form small peanut butter spheres, approximately one teaspoon in size, ready for cookie insertion.
- Construct each cookie by placing dough mounds on the prepared sheet, embedding a peanut butter ball in the center, and sealing with additional dough.
- Gently flatten each assembled cookie using fingertips to create uniform shape.
- Bake for 10-12 minutes, watching for set edges and soft centers, indicating perfect doneness.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
- Melt chocolate chips with vegetable oil in microwave, stirring between 30-second intervals until silky and smooth.
- Dip cooled cookie tops into melted chocolate, letting excess drip off naturally.
- Place chocolate-coated cookies on parchment-lined sheet, allowing chocolate to solidify completely.
Notes
- Adjust cookie size for consistent baking by using a cookie scoop or tablespoon for uniform measurement.
- Chill dough for 15-20 minutes before shaping to prevent spreading and maintain cookie structure.
- Use room temperature ingredients to ensure smoother mixing and better cookie texture.
- Replace peanut butter with sunflower seed butter for nut-free version, perfect for allergy-sensitive individuals.
- Reduce sugar by 25% if prefer less sweetness without compromising cookie’s overall flavor profile.
- Store cookies in airtight container between parchment layers to prevent chocolate from sticking.
- Freeze unbaked cookie dough balls for convenient future baking, extending recipe’s convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 250
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg