Buckeye Brownie Cookies Recip

Instructions

Make the Cookies

1. Preheat your 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 well until a thick dough forms.
3. Scoop 1 tablespoon of dough per cookie, roll into balls, and place them on baking sheets (about 2 inches apart). Flatten slightly with a glass.
4. Bake for 9-11 minutes, or until edges are set. Centers will soften as they cool.
5. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make the Peanut Butter Topping

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

Add the Chocolate Drizzle

1. Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
2. Drizzle melted chocolate over each cookie. Let set before serving.

Cook’s Notes & Tips

• The cookie dough will be thick – that’s normal! It makes the cookies fudgy.
• Use room-temperature peanut butter for a super creamy topping.
• Store cookies 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.
• Swap peanut butter for sunflower seed butter for a nut-free option.
• Add ½ cup mini chocolate chips to the cookie dough for extra chocolate.

Frequently Asked Questions (FAQs)

Q: Can I use 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. Thaw at room temperature.

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 a guaranteed crowd-pleaser. Happy baking!