✔ Updated · from scratch plus a brownie-mix shortcut, with step photos
Buckeye brownie cookies are what happens when two of my favorite treats meet: a fudgy brownie cookie topped with a creamy peanut butter center and a swoosh of chocolate. Growing up near Columbus, buckeyes were on every holiday cookie tray.
At a glance
The one tip that matters: Press the peanut butter balls in the moment the cookies leave the oven. The warm, soft cookie hugs the ball, so it stays put instead of rolling off.
Why You'll Love These Buckeye Cookies
- Fudgy brownie texture, soft and chewy, not cakey.
- A real buckeye center, creamy peanut butter peeking out from the chocolate.
- Two ways to make them, from scratch or with a box of brownie mix.
What You Need
- Peanut butter balls: creamy peanut butter, powdered sugar and a little butter.
- Brownie cookie dough: butter, sugar, egg, vanilla, flour and plenty of cocoa for a fudgy cookie.
- Chocolate topping: semisweet chips, with a little coconut oil for shine.
- Shortcut: a box of fudge brownie mix, cream cheese, butter and an egg.
The Brownie Mix Shortcut
Short on time? Make the dough with a box of fudge brownie mix instead. Beat one 18 to 20-ounce box with 1/4 cup melted butter, 4 ounces softened cream cheese and 1 egg. The cream cheese makes the dough thick enough to roll. Bake at 350°F for 9 to 11 minutes, then finish exactly the same way.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Chill the peanut butter balls first. Fifteen minutes in the fridge so they hold their shape and don't smear when you press them in.
- Don't overbake. Pull the cookies when the edges are set but the middles still look soft. They firm up as they cool.
- Use regular creamy peanut butter. Natural, oily peanut butter makes the centers too soft to hold their shape.
- Leave a ring showing. A buckeye is chocolate with a peanut butter 'eye' peeking through, so don't cover the whole center.
- Speed up the set. Pop the finished cookies in the fridge for 10 minutes and the chocolate firms right up.
- Ohio memory: buckeye candy was on every holiday tray when I was growing up near Columbus. These are my easier cookie take on that.
Buckeye Brownie Cookies
24
cookies30
minutes10
minutes190
kcal42
minutesBuckeye brownie cookies from scratch: soft, fudgy chocolate cookies baked until just set, with a creamy peanut butter ball pressed into each warm cookie and a spoonful of melted chocolate on top, just like an Ohio buckeye candy.
Ingredients
- For the peanut butter balls
3/4 cup creamy peanut butter
3/4 cup powdered sugar
2 tablespoons unsalted butter, softened
- For the brownie cookies
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- For the topping
4 oz (2/3 cup) semisweet chocolate chips
1 teaspoon coconut oil or shortening (optional, for shine)
Directions
- Peanut butter balls
- Mix the peanut butter, powdered sugar and 2 tablespoons butter until smooth. Roll into 24 balls about 1 inch wide, set on a plate and chill for at least 15 minutes.
- Brownie cookies
- Heat the oven to 350°F and line two sheet pans with parchment. Beat the butter and sugar until fluffy, then beat in the egg, vanilla and milk.
- Whisk the flour, cocoa, baking soda and salt together, add to the butter mixture and mix on low until a soft, fudgy dough forms.
- Roll the dough into 24 balls (about 1 1/2 tablespoons each) and space them 2 inches apart. Bake for 8 to 10 minutes, until puffed and set at the edges but still soft in the middle.
- Straight out of the oven, press a chilled peanut butter ball into the center of each cookie. Cool on the pan for 5 minutes, then move to a rack to cool completely.
- Chocolate topping
- Microwave the chocolate chips and oil in 30-second bursts, stirring each time, until smooth. Spoon about 1/2 teaspoon over each peanut butter center, leaving a ring of peanut butter showing like a buckeye. Let set for 30 minutes.
Notes
- Desserts, if too sweet, are not enjoyed properly. To make it a delightful experience for those having a sweet tooth, pick out semi-sweet chocolate chips.
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More Peanut Butter and Chocolate
If you love this combo, try my peanut butter blondies, microwave peanut butter fudge and the devil's food fudge cookies.
Frequently Asked Questions
Can I make buckeye cookies with brownie mix?
Yes. Beat one 18 to 20-ounce box of fudge brownie mix with 1/4 cup melted butter, 4 ounces softened cream cheese and 1 egg into a thick dough. Roll into 24 balls and bake at 350°F for 9 to 11 minutes, then add the peanut butter balls and chocolate as above.
What is a buckeye?
A buckeye is an Ohio candy: a ball of sweet peanut butter dipped in chocolate with a round patch of peanut butter left showing, so it looks like the nut of the buckeye tree, Ohio's state tree.
Why did my peanut butter balls fall off?
They were added after the cookies cooled. Press them in straight out of the oven, while the cookies are soft, so they sink in and set in place.
Can I freeze buckeye brownie cookies?
Yes. Once the chocolate has set, freeze them in a single layer, then transfer to a freezer container with parchment between layers. They keep for up to 3 months; thaw at room temperature.
How long do buckeye brownie cookies last?
Store them airtight at room temperature for up to 5 days, with parchment between layers so the chocolate tops don't stick together. In warm weather, keep them in the fridge.
🍪 Filling a cookie tin? Find more holiday baking recipes for the season.
