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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Buckeye Brownie Cookies Recipe

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This recipe for Buckeye Brownie Cookies is from The Merhaut Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box fudge brownie mix (19.5 ounce or family size)
1/4 cup butter melted
4 ounces cream cheese softened
1 large egg

For Buckeyes:
2 cups creamy peanut butter
1/2 cup unsalted butter, softened
2 Tbs light brown sugar
1/4 tsp salt
1 1/4 tsp vanilla
3 1/4 cups powdered sugar
2 cups semisweet chocolate chips
1 tsp coconut oil
Directions:
Directions:
Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.

In a stand mixer, combine peanut butter and butter. Add brown sugar, vanilla, and salt. Gradually add powdered sugar until completely combined. Form the mixture into about 1 inch balls (1 Tbs). Make sure you have one ball for each cookie. Set aside.

Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.

As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

 

 

 

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