Buckeye Brownie Cookies Recip

Instructions

Make the Cookie Dough:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, combine brownie mix, flour, eggs, and oil. Mix until well combined.

Shape the Cookies:

3. Scoop 1 tablespoon of dough per cookie, roll into balls, and place onto prepared baking sheets (about 2 inches apart).
4. Flatten slightly with a glass.

Bake the Cookies:

5. Bake for 9-11 minutes, or until edges are set. Centers may be slightly soft; they’ll firm up as they cool.
6. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make the Peanut Butter Topping:

7. Combine peanut butter and powdered sugar in a medium bowl; mix until smooth and creamy.
8. Roll into small balls (about 1 teaspoon each), flatten slightly, and place one on each cooled cookie.

Add the Chocolate Drizzle:

9. Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring until smooth.
10. Drizzle over cookies and let set before serving.

Cook’s Notes & Tips

• The cookie dough will be thick – that’s normal!
• Use room-temperature peanut butter for a creamier topping.
• Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Recipe Variations

• Use crunchy peanut butter for added texture.
• Substitute sunflower seed butter for a nut-free option.
• Add 1/2 cup mini chocolate chips to the cookie dough for extra chocolate.

Frequently Asked Questions (FAQs)

Q: Can I use a homemade brownie mix? A: Yes! Use about 18-20 ounces of dry mix.

Q: Can I freeze the cookies? A: Yes! Freeze in a single layer in an airtight container for up to 3 months.

Q: How do I prevent a sticky peanut butter layer? A: Refrigerate the peanut butter mixture for 10-15 minutes before rolling.

Enjoy these amazing Buckeye Brownie Cookies! They’re easy to make and always a crowd-pleaser. Happy baking!