Buckeye Brownie Cookies: Rich, dark, and moist chocolatey brownies topped with sweetened peanut butter and then topped with more chocolate. The ultimate peanut butter sandwich. This sandwich is sure to please all the chocolate and peanut butter lovers. Enjoy it with a glass of cold milk. So yummy. Try these Stardust Brownie Cookies or some Caramel Pecan Chocolate Thumbprints for more chocolate cookies.
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SIS Tip – Simple is Smart Tip.
Add espresso powder to your recipes whenever you are making a chocolate goody. Think of the espresso as the supporting actor that helps the star – chocolate – shine. If you were wondering, Espresso powder is not the same as instant coffee.
What Do I need to Make Buckeye Brownie Cookies?
Ingredients for Buckeye Brownie Cookies
Brownie Cookie Dough
Butter – use either salted or unsalted but take the butter out and let it warm up before using.
Brown and granulated Sugar – keep the brownie cookie soft and sweet.
Egg – Holds the cookies together and gives them a little lift. Let the egg warm up to room temperature.
Corn Syrup – The corn syrup keeps the cookies from getting grainy by inhibiting the formation of large sugar crystals.
Vanilla – use pure vanilla extract
Flour – all-purpose flour
Espresso Powder – a little espresso powder enhances and intensifies the chocolate flavor of the cookie.
Corn Starch- Helps keep the cookies plump, soft, and tender.
Baking Soda – give the cookies some lift.
Salt – Just a bit is all you need
Dutch Process Cocoa Powder – this cocoa powder has been treated to make it less bitter than natural cocoa powder.
Chocolate Chips – extra chocolate flavor and the richness of cocoa butter
Peanut Butter Layer:
Peanut Butter – Creamy Peanut Butter
Powdered Sugar – Adds just the right amount of sweetness to the peanut butter. The powdery texture mixes with the peanut butter leaving it smooth and creamy instead of grainy.
Vanilla – Use pure vanilla and not imitation vanilla. It tastes better.
Butter – Softened butter makes the peanut butter mixture easier to work with.
Top Chocolate Layer
Chocolate chips – semi-sweet chocolate chips melted.
Step by Step – How to make Buckeye Brownie Cookies.
Make the Brownie Cookie Dough:
- Cream the vanilla, eggs, and corn syrup with a stand or hand mixer.
- Add the espresso powder, corn starch, salt, and baking soda to the flour and mix.
- Add the flour mixture to the dough and mix on medium-low.
- Add the cocoa powder and mix.
- Stir in the chocolate chips and refrigerate the dough for 1-2 hours.
- Preheat the oven to 350 degrees
- Use a 2 tbsp—cookie scoop to form 18 cookies. Place the cookies on a parchment-lined cookie sheet about two inches apart.
- Slightly flatten with your fingers.
- Freeze the pan of cookies for 10 minutes and bake for 7-8 minutes.
- Let the cookies cool completely before adding the peanut butter and the chocolate ganache.
Make the Peanut Butter Layer and Top With Melted Chocolate.
- Mix the creamy peanut butter with powdered sugar, vanilla, and butter.
- Roll the mixture into 18 balls and flatten in the palm of your hand.
- Place a small amount of the melted chocolate chips on one side of the peanut butter disc and stick it on top of the brownie cookie.
- Spread melted chocolate on top of the peanut butter and let the chocolate harden before serving.
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Buckeye Brownie Cookies
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Cookie Dough
- ½ cup butter softened
- ½ cup brown sugar
- 3 tbsp granulated sugar
- 1 large egg
- 2 tsp corn syrup
- 1 tsp vanilla extract
- 1¼ cups flour
- ½ tsp espresso powder
- 1 tsp corn starch
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup dutch process cocoa powder
- ⅓ cup mini semi-sweet chocolate chips
Top Chocolate Layer
- ⅓ cup semi-sweet chocolate chips melted
Peanut Butter Layer
- ½ cup peanut butter
- ½ cup powdered sugar
- ½ tsp vanilla
- 1 tbsp butter softened
Instructions
Make the Cookie Dough
- Cream together with a hand mixer or stand mixer, butter, brown sugar, and white sugar.
- Add the vanilla, egg, and corn syrup. Mix in.
- Add the espresso powder, corn starch, salt, and baking soda to the flour and mix to combine.
- Add the flour mixture to the dough and mix on med-low until incorporated.
- Add the cocoa powder and mix in.
- Stir in the mini chocolate chips. Refrigerate the dough for 1 hour.
- Preheat the oven to 350°F 170°C
- Line a baking sheet with parchment paper. Use a 2 Tbsp. cookie scoop to form the cookies into balls.
- Flatten the cookies slightly with your fingers and put the pan in the freezer for 5 minutes.
- Bake the cookies for 7 - 8 minutes. Rotate the front to back halfway through baking.
- Let the cookies cool on the baking sheet for 20 minutes before moving to a cooling rack.
Peanut Butter Layer
- Mix the peanut butter, sugar, vanilla, and butter together with a hand mixer.
- Form the Peanut Butter mixture into 18 small balls and flatten in the palm of you hand. Put a small dab of melted chocolate on top of the cookie and "glue" the flattened peanut butter ball to the cookie.
Chocolate Topping
- Melt the chocolate chips in the microwave or a double boiler. In the microwave, melt for 30 seconds and stir. If the chips aren't fully melted, microwave for another 15 seconds.
- Spread melted chocolate on top of the peanut butter layer.
- Let the chocolate harden before serving or storing.
- See notes for storing.
