Directions: |
Directions:Cookies
Preheat oven to 350°.
In a medium bowl combine the brownie mix, eggs, oil and flour with a hand held mixer until everything is mixed together and thick.
Using a medium cookie scoop {or about 1.5 tablespoons}, scoop mounds of cookie dough into your hand and roll them into a nice and smooth ball. Place them onto a cookie sheet that is covered in a silicone mat {or parchment paper} and bake for 9-11 minutes. The edges of the cookies will be cooked and the middle will be set. The important thing is to not over bake them.
Peanut Butter Truffle Mixture
While the cookies are baking, combine the peanut butter and powdered sugar with a hand held mixer. Using a small cookie scoop {or about 1 tablespoon}, scoop mounds of peanut butter mixture onto a parchment lined baking sheet. Roll those balls into nice and smooth truffles.
Assembly
Once you remove the cookies from the oven, add a peanut butter truffle ball to the middle of each cookie. Allow the cookies to cool on the cookie sheet for 5 minutes and then move them to a cooling rack.
Once the cookies are completely cooled, take a heaping teaspoon of melted semi-sweet chocolate and spread it over the top of the peanut butter ball on the cookie. Use the back of the spoon or knife spread it to completely cover the peanut butter. While the chocolate is still wet sprinkle the top with chopped peanuts. Allow the chocolate to set up completely and then serve.
Store the Buckeye Brownie Cookies in an air tight container at room temperature for up to 5 days. |
This recipe for Buckeye Brownie Cookies is from