Buckeye Brownie Cookies Recip

Instructions

1. Prepare the Dough:
   • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
   • Combine brownie mix, flour, eggs, and oil in a large bowl. Mix until well combined.
2. Shape the Cookies:
   • Scoop 1 tablespoon of dough per cookie, roll into balls, and place on baking sheets (2 inches apart).
   • Flatten slightly with a glass.
3. Bake:
   • Bake for 9-11 minutes, or until edges are set. Centers will firm as they cool.
   • Cool on baking sheet for 5 minutes, then transfer to a wire rack.
4. Make the Peanut Butter Topping:
   • Combine peanut butter and powdered sugar until smooth and creamy.
   • Roll into small balls (about 1 teaspoon each), flatten, and place on top of each cooled cookie.
5. Add the Chocolate Drizzle:
   • Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
   • Drizzle over cookies and let set before serving.

Cook Notes & Tips

• The cookie dough will be thick—this is 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 peanut butter with 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 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 delightful Buckeye Brownie Cookies! They’re easy to make and guaranteed to be a hit. Happy baking!