Buckeye Brownie Cookies


  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1 box brownie mix
  • 1/4 cup butter, melted
  • 4 ounces cream cheese, softened
  • 1 egg
  • 4 ounces of chocolate (I prefer Ghiradelli’s melting wafers.)


Begin by preheating your oven to 350 degrees F.

Then, in a medium-sized bowl, mix together the peanut butter, powdered sugar, and vanilla until completely combined. Roll into roughly 24 1-inch-diameter balls. Set aside.

In a large bowl mix together the brownie mix, butter, cream cheese, and egg.

Using a cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Smooth the edges if necessary to form a round cookie.

Bake the cookies for 15 – 20 minutes.

After baking, immediately press one of the prepared peanut butter balls into the center of each cookie. Allow the cookies to cool on the pan for about 5 minutes. Then transfer them to a wire rack to finish cooling.

Once the cookies are cool, melt your chocolate in a double boiler (or in the microwave in a microwave-safe bowl). Spoon melted chocolate over the top of each cookie. Allow the chocolate to set before serving.

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