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Buckeye Brownie Cookies

a decedent spin on the classic holiday "candy"

Spinning the classic Buckeye into an over-the-top cookie. A rich, gooey brownie cookie gets a generous scoop of a smooth, creamy peanut butter frosting and topped off with a drizzle of melted fudgy chocolate. These are so insanely decadent you only need one, but you're allowed more!


~Brownie Cookies

• 1 box of your favorite brownie mix

• 1/4 cup AP Flour

• 1/4 cup canola oil

• 2 large eggs, room temperature

• *1/2 cup chocolate chips if your mix doesn't include them. *optional

~Peanut Butter Frosting

• 3/4 cup creamy peanut butter

• 1 stick salted butter

• 1 3/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 2 tablespoons heavy whipping cream

~Chocolate Topping

• Melting Wafers (Ghirardelli is great)


• Grab a jar of your favorite hot fudge, but note, this will not harden like the wafers will


Preheat oven to 375F

1. In a large bowl mix the brownie mix and flour together. In a second bowl, mix wet ingredients until combined and add to dry ingredients, add in chocolate chips at this time. Mix together using a wooden spoon until combined and smooth.

2. Using a cookie scoop, scoop dough onto baking sheet prepared with parchment paper, about 2" apart.

3. Bake for 8 to 12 mins (depending on the size of your cookie), until edges are set and centers a still a little soft. You want the cookies soft, but not so soft that they cannot hold the weight of frosting! Mine were ready at 11 mins. Remove from oven and let cool. Cookies will harden as cooling.

4. Make frosting: in bowl of stand mixer cream together peanut butter and butter until smooth. Add vanilla and mix. Add powdered sugar, mix until combined, will be slightly crumbly looking. Add heavy cream and mix on high until frosting is smooth and silky. If you would like a lighter frosting, add a bit more cream until desired consistency is reached. *Note the consistency of this made as listed will be similar to a buckeye and a bit thicker.

5. Once cookies are cooled, gently press down the centers of the cookies to create an indentation to hold the frosting. Scoop a 1/2 tablespoon to 1 full tablespoon (there's no wrong here!) and place in the middle of the brownie cookie. I flattened my frosting out a bit to help spread it across more of the cookie.

6. Melt your chocolate according to package directions, and top each frosted cookie with chocolate!

7. Enjoy! Store cookies in airtight container for 3 to 4 days....if you can let them last that long! These are also incredible frozen!

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