Have you ever tried these Peanut Butter Brownie Cookies (aka Buckeye Brownie Cookies)?
I guess they are all over Pinterest, according to my walking buddy Debbie. We became friends over the years as we have run into each other on our neighborhood walks. Now we swap stories about our families and share what we have been making in the kitchen. One Sunday afternoon she was telling me about these amazing cookies she made for her granddaughters birthday. She said these Peanut Butter Brownie Cookies are so good that her family requests them instead of cake for their family birthday gatherings!
Of course, after hearing her rave reviews, I came home craving them! My youngest son Cannon and I found the recipe online and whipped up a batch for our Sunday evening family movie. They were so easy to make and everyone LOVED them! I even made a gluten free version by using a gluten free brownie mix for my son with Celiac. Super easy and seriously so yummy!
These decadent cookies are so easy to make since you start with a brownie mix, but seem like something you would get from a fancy bakery! Debbie is right–these are perfect for a birthday!
Other Peanut Butter and Chocolate recipes we love:
Gourmet Peanut Butter and Chocolate Rice Krispie Bars
Peanut Butter Chocolate Cheeseball
NYC Levain Peanut Butter Chocolate Cookies
Loaded Peanut Butter Chocolate Pretzel Blondies
Warm Chocolate Peanut Butter Fudge Crockpot Cake
Peanut Butter Brownie Cookies
- Yield: about 2 dozen 1x
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
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 ounces semi-sweet chocolate chips
Instructions
- Heat oven to 350 degrees.
- In a large bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be thick and sticky. Scoop the dough onto parchment lined or greased cookie sheets.
- Make 24- about 30 cookies. Smooth the edges of each to form a round cookie.
- In a small bowl, beat together the powdered sugar and the peanut butter until smooth. Form the mixture into about 1 inch balls, one for each cookie. Set the balls aside.
- Bake the cookie dough 11-13 minutes, or until edges are firm. It is fine if the cookies seem a little gooey. Just make sure the bottoms are firm enough to hold the peanut butter ball. Immediately press a peanut butter ball lightly into the center of each cookie. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the chocolate chips in a microwavable bowl at 50% power, stirring every 30 seconds, until melted. Spoon melted chocolate on top of each cookie. Let chocolate set before storing in an airtight container.
Recipe Source: slightly adapted from Pillsbury.com
HI Sandi,
I have had good luck with the Aldi’s brand GF brownies–but I really think any brand should work!! Let me know how it goes!
So these come out delicious with a GF brownie mix? Do you mind sharing what brand of mix you used? Please and thank you 🙂
Wowza these look decadent!! Can’t wait to try them!