Buckeye Cookies
cookies
Buckeye Cookies combine chocolate and peanut butter for the classic buckeye candy in cookie form! These chewy cookies have a brownie base, peanut butter middle, and are topped with chocolate ganache.
Ingredients
Brownie Mix Cookies
- 18 ounces brownie mix
- ½ cup all-purpose flour
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tablespoon water
- ½ cup semi-sweet mini chocolate chips
Peanut Butter Layer
- 1 ½ cups creamy peanut butter
- ¼ cup butter room temperature
- ½ teaspoon pure vanilla extract
- 2 ¼ cups powdered sugar
Chocolate Ganache Topping
- ½ cup heavy cream
- 6 ounces semisweet chocolate bar, finely chopped
- Maldon Sea Salt or coarse sea salt optional for sprinkling. See Note
Instructions
Brownie Mix Cookies
- Preheat oven to 350°F. Prepare two large baking sheets with parchment paper.
- In a large mixing bowl, add the 18 ounces of boxed brownie mix and ½ cup all-purpose flour and whisk until mixed. Add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
- Using a #40 (2-tablespoon) cookie scoop, place the dough onto the prepared baking sheets about 2-inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to over bake!
- Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.
Peanut Butter Layer
- In a mixing bowl, cream the 1 1/2 cups peanut butter, 1/4 cup butter and 1/2 teaspoon vanilla together. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
- Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place on top of each cookie.
Chocolate Ganache Topping
- In a small saucepan, heat heavy cream over medium-high heat to just boiling. Add 6 ounces chopped chocolate bar - DO NOT stir. Remove from heat and cover. Let stand for 5 minutes. Remove cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
- Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the ganache has completely set, sprinkle with a bit of Maldon salt.
Notes
To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt.
Nutrition
Serving: 1cookie | Calories: 368kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 167IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 2mg