Buckeye Brownie Cookies
A rich and indulgent dessert featuring a dense, fudgy brownie cookie foundation, crowned with a creamy peanut butter fudge topping and a smooth chocolate drizzle. Perfect for satisfying any sweet tooth.
Ingredients
- ½ cup semi-sweet chocolate chips melted
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract for peanut butter layer
- ¼ teaspoon salt
- ½ cup peanut butter
- 1 tablespoon unsalted butter softened (for peanut butter layer)
- 1 large egg room temperature
- ½ cup dutch-processed cocoa powder
- 1 & ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ cup butter softened
- ¾ cup packed brown sugar
- ½ cup powdered sugar
- 2 teaspoons vanilla extract for cookie dough
Instructions
- Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy.
- Incorporate the egg and vanilla extract, mixing until smooth.
- Stir in the flour, cocoa powder, baking soda, and salt until just combined and no dry streaks remain.
- Portion the dough into 7 large balls (about ¼ cup each), spacing them 2 inches apart on the baking sheet.
- Lightly flatten each dough ball to about 1 inch thick. Bake for 10 minutes, then allow to cool on the tray for 10 more minutes before transferring to a wire rack.
- In a separate bowl, combine the peanut butter, softened butter, powdered sugar, and vanilla extract until a thick dough forms.
- Divide this mixture into 7 equal portions, shaping them into small discs. Place one on each cooled cookie and press gently to adhere.
- Drizzle the melted chocolate chips over each cookie, smoothing slightly. Serve once the chocolate sets.
Notes
Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For extended storage, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.