Buckeye Cookies have a boxed brownie cookie base that’s covered in a peanut butter topping before being finished off with melted chocolate! Whip up over two dozen cookies in under 30 minutes!
For another delicious twist on the classic dessert try my Buckeye Brownies! They’re also made with a boxed brownie mix and have a creamy peanut butter layer that’s then covered in chocolate ganache!
Buckeye Brownie Cookies are everything you love about Buckeye Candies just in cookie form! And if you’ve ever had a buckeye ball then you know just how scrumptious these cookies will be!
The Brownie Cookie base is perfectly tender and fudgy while the peanut butter topping is wonderfully creamy! The cookie is then brought together with a melted chocolate coating, giving you all the same flavors of a buckeye!
You’ll love how quickly you can take a bite of one since they’re ready in under an hour! You just simply start by pairing a boxed brownie mix with pantry staples!
These cookies start with a boxed brownie mix. From there they’re doctored up with all-purpose flour, eggs, vegetable oil, and water.
While the cookies bake the peanut butter topping is made! To make this you’ll need creamy peanut butter, powdered sugar, and vanilla extract.
After the cookies have been topped with peanut butter they’re finished off with melted chocolate. All that’s needed for the chocolate topping is chocolate melting wafers.
I’ll let you decide if you want milk or dark chocolate wafers!
How To Make Buckeye Brownie Cookies
- Combine all of the cookie ingredients using a stand mixer fitted with a paddle attachment.
- Scoop the cookie dough out onto a baking sheet lined with parchment paper. Then bake the cookies just until they’re no longer glossy on top.
- Beat the peanut butter, powdered sugar, and vanilla together in a large bowl.
- Form the peanut butter mixture into a ball. Then press one peanut butter ball gently into the top of each cookie until it’s flat.
- Transfer the peanut butter-covered cookies to a wire rack to cool.
- Spread the melted chocolate over the tops of each cookie and then allow it to set before enjoying!
Frequently Asked Questions
Can I Use Silicone Mats To Bake These Cookies On Instead Of Parchment Paper?
Of course! I just use parchment paper for an easier cleanup but mats are a great option!
What’s The Best Brownie Mix To Use To Make This Buckeye Cookie Recipe?
I’ve only made this recipe using 18-ounce boxes of Ghirardelli brownie mix and Duncan Hines brownie mix. You’re welcome to try other mixes and sizes. However, keep in mind that doing so could change the outcome of the cookies.
Some readers have tried using a Betty Crocker brownie mix and adding 1 teaspoon of baking soda to it. I have not tested this myself though.
Can I Use Chocolate Chips Instead Of Chocolate Melting Wafers?
Yes! Just place them in a microwave-safe bowl and then pop them in the microwave. Be sure to stir them frequently. You may want to add a teaspoon of coconut oil to make them a little softer to bite into as chocolate chips will cool harder than melting wafers.
How Can I Prevent Overbaking These Buckeye Cookies?
These cookies can be a little tricky when it comes to baking time. Even just one additional minute of baking time can cause them to no longer be fudgy.
And we don’t want that!
So to prevent it I’d test a couple of cookies first instead of a whole pan. This way you can find the sweet spot for the amount of time your oven needs to bake them to perfection.
After all, all ovens seem to perform differently. I have a gas oven and I found 8 minutes was just the right amount of time.
However, an electric oven will likely need 9 to 10 minutes of baking time.
What Size Scoop Should I Use When Portioning Out The Dough To Bake?
A medium cookie scoop works best! This will allow you to get about two dozen cookies.
Can I Use A Double Boiler To Melt The Chocolate Melting Wafers?
Yes, that’s fine! Just be sure to stir it continually so that it becomes nice and smooth. However, melting wafers are designed to be microwaved for ease!
How To Store Buckeye Cookies
Place them in an airtight container with parchment paper between each layer of cookies. Then you can store them at room temperature for up to 4 days. You can also freeze the cookies for up to 2 months.
More Boxed Brownie Recipes
I love the convenience of using a boxed brownie mix to make these Buckeye Brownie Cookies! Here are more quick and easy recipes that are also made with a doctored-up boxed brownie mix!
- Edible Brownie Batter – Made with just 3 ingredients!
- Brownie Cookies – Delivers three dozen cookies in just 15 minutes!
- Mud Pie Brownies – Loaded with rich chocolate flavor and toasted marshmallow fluff!
- Easy Brownie Pizza – A brownie “crust” is topped with cream cheese whipped cream and toppings!
- 5-Ingredient Brownie Batter Dip – Creamy, luscious dessert dip perfect for pretzels, fruit, and cookies!
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Buckeye Brownie Cookies
Peanut Butter Topping
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 8 ounces chocolate melting wafers milk or dark
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.
- Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. If you use a medium cookie scoop, add 1 to 2 minutes to the bake time.
- Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can dry out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
- While the cookies are baking, beat together the peanut butter, powdered sugar, and vanilla in a large mixing bowl.
- Once the cookies come out of the oven, use a medium cookie scoop to portion out the peanut butter mixture. Divide each scoopful in half and roll into a ball then gently flatten and press into the top of the hot cookies.
- Transfer to a cooling rack.
- Melt the melting wafers in a medium bowl at 30-second intervals until fully melted, then spread over the tops of the peanut butter mixture on the cookies and allow to set.
- Can I Use Chocolate Chips Instead Of Chocolate Melting Wafers? Yes! Just place them in a microwave-safe bowl and then pop them in the microwave. Be sure to stir them frequently. You may want to add a teaspoon of coconut oil to make them a little softer to bite into as chocolate chips will cool harder than melting wafers.
- What Size Scoop Should I Use When Portioning Out The Dough To Bake? A medium cookie scoop works best! This will allow you to get about two dozen cookies.
- Can I Use A Double Boiler To Melt The Chocolate Melting Wafers? Yes, that’s fine! Just be sure to stir it continually so that it becomes nice and smooth.