These rich and amazing Buckeye Brownie Cookies have a fudgy chocolate cookie base, sweet peanut butter center, and are topped with melted chocolate.
Looking for a truly decadent and ridiculously good cookie recipe to try out this weekend? You should definitely make these Buckeye Brownie Cookies.
The cookie base might look familiar. It’s the same one I use for my Miniature Hot Chocolate Cookies. It’s made with pure melted chocolate and just a tiny bit of cocoa powder. So about 90% of the chocolate flavor comes from actual chocolate, making the cookies incredibly rich and soft, to the point that they are more of a brownie in cookie form than anything.
On top is a layer of sweet peanut butter, and then they get slathered in melted chocolate so you end up with a cookie that is sheer indulgence. And since this is a small-batch recipe and makes just 6 cookies, feel free to indulge away.
- Butter: Unsalted or salted butter will work in this recipe. If using salted butter, cut the salt in the recipe to a pinch.
- Chopped semi-sweet chocolate: Most of the chocolate flavor in these cookies comes from melted chocolate in the dough, so be sure to use good-quality chocolate. Good-quality chips like Ghirardelli or Guittard will work just fine.
- Peanut butter: Natural-style peanut butter will work okay for these cookies, but you’ll get a smoother peanut butter layer if you use a processed brand like Jif or Skippy.
How to Make Buckeye Brownie Cookies
- Melt chocolate and butter together and stir until smooth.
- Combine brown sugar, egg, and vanilla, and then stir in the melted chocolate.
- Add remaining cookie ingredients and stir until a sticky dough forms. Refrigerate until firm enough to handle. Form dough into 6 large balls and bake.
- Stir together peanut butter and powdered sugar, form into disks, and press into the baked cookies.
- Top the cookies with melted chocolate and chill until chocolate is set.
- Eat and enjoy!!
Can I freeze buckeye brownie cookies?
Yes. Buckeye cookies freeze very well. Even though this is a small-batch recipe, I still often freeze most of them because they are just so rich and filling.
To freeze, store in an airtight container or freezer bag for up to 2 months. Defrost on the counter for 15-20 minutes to give the peanut butter and chocolate time to come back to room temperature or enjoy frozen on a hot summer day.
Can I double this recipe?
Yes! The recipe doubles with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
I’m in a hurry. Do I have to chill the dough?
Sorry but YES! Because this recipe uses melted chocolate, you absolutely must chill the dough otherwise it will be much too soft to work with and will spread far too much in the oven while baking.
Why are these called buckeye cookies?
These cookies are called buckeye cookies because they are a cookie-fied version of buckeye candy, which if you’ve never had them, are sweet peanut butter balls that have been dipped in chocolate.
Buckeye candy gets its name because it looks like the nuts from the buckeye tree. And the buckeye tree gets its name because its nuts resemble the eye of a deer.
Aren’t you glad you asked? 😉
More Small-batch Cookie Recipes
- Small-batch Chocolate Chip Cookies
- Small-batch Peanut Butter Cookies
- Small-batch Oatmeal Cookies
- Perfect Small-batch Sugar Cookies
- Small-batch Gingerbread Cookies
Or check out my entire Small-batch Cookie Recipe Archive.
Small-batch Buckeye Brownie Cookies
- 3 tablespoons (42g) unsalted butter *
- 2/3 cup (4oz) chopped semi-sweet chocolate high-quality chips are fine
- 1/3 cup + 1 heaping tablespoon (85g) brown sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon (70g) all-purpose flour
- 2 tablespoons (10g) natural cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Sweet Peanut Butter Layer
- 1/4 cup (65g) creamy peanut butter
- 1/4 cup (30g) powdered sugar
- 1/3 cup (2oz) semi-sweet chocolate chopped
- In a small bowl, melt butter and 2/3 cup of the chocolate chips together in the microwave. Heat for 30 seconds and stir. Then continue in 15-second bursts, stirring in between until smooth. Set aside to cool for 5 minutes.
- In a medium bowl, whisk together brown sugar, egg, and vanilla until just combined. Whisk in the cooled chocolate mixture.
- Mix in flour, cocoa powder, baking powder, and salt, until just combined. Dough will be very soft and sticky.
- Cover and chill dough for 45 minutes until the dough is firm enough to handle.*
- Preheat oven to 325°Line baking sheet with parchment paper or silicone baking mat.
- Scoop and roll dough into 6 large balls and place on prepared cookie sheet spaced evenly apart. Bake for 10 to 13 minutes until the edges of the cookies are crinkled and look set.
Sweet Peanut Butter Layer
- In a small bowl, use a fork to mix peanut butter and powdered sugar until well-combined. Divide mixture into 6 even balls. Squish peanut butter into 1/4-inch disks between the palms of your hands and place in the centers of the warm cookies, pressing them down just slightly.
- In a small bowl, melt chocolate. Heat in the microwave for 30 seconds, stir and then microwave for an additional 15 seconds. Repeat until chocolate is melted. Spoon over the cookies and chill until chocolate is set. Serve and enjoy!
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Shawna Hare says
This is excellent! Only thing I did different was to bake the peanut butter/powder sugar mix with the cookie. Turned out great.
I’m so glad they worked out for you, Shawna!
Seraphina Lowe says
I loved this so much!!! It is exactly what I was loooking for…as a newly married person cooking small scale has been difficult and all these small batches has been amazing ❤️❤️
Thanks, Seraphina! So glad you enjoyed them!!
Just checking a 1/2 cup of flour + 1 Tablespoon is 70 grams? I’m new to this but when I weighed it out to 70 grams it was a very large amount of flour. I mean a lot more than a half cup. Please let me know?
Hi, Tammy, is there any chance your scale is set to something other than grams? 70g of flour should definitely not be way more than 1/2 cup. If it is set to grams, I’d check the calibration on it because it might be off. If that’s the case, just measure using cup/spoon measurements and use the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). Hope you enjoy the cookies!
Thank you Tracy! I used the spoon and sweep method and the cookies are amazing! Thank you so much for your small batch receipes. Please keep them coming!
Yay! So glad you enjoyed them!!