Buckeye Brownie Cookies

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Soft, fudgy chocolate cookies topped with peanut butter filling and chocolate ganache.

Prep Time45

Cook Time12

Chilling Time20

Total Time1 17

Course: Dessert

Cuisine: American

Servings:

Calories: 254kcal

Author: Heather Perine

Ingredients

Cookie dough

8 ounces (226 g) semi-sweet chocolate, coarsely chopped
¾ cup (90 g) all-purpose flour (spooned & leveled)
¼ cup (21 g) natural unsweetened or dutch-process cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
5 Tablespoons (71 g) unsalted butter, softened to room temperature
¾ cup (150 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 large eggs at room temperature
2 teaspoon pure vanilla extract
½ cup (85 g) semi-sweet chocolate chips

Ganache:

½ cup (120 ml) heavy cream
4 ounces semi sweet chocolate chopped

Buckeye topping:

2 Tablespoons (28 g) unsalted butter, melted
¾ cups (90 g) confectioners sugar (powdered sugar)
½ cup (250 g) smooth peanut butter
½ teaspoon vanilla extract

Instructions

Make the cookies:

Melt the chocolate in the microwave (or you can do this in a double boiler). Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool. 8 ounces (226 g) semi-sweet chocolate,
In a medium mixing bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside. ¾ cup (90 g) all-purpose flour ¼ cup (21 g) natural unsweetened or dutch-process cocoa powder 1 teaspoon baking powder ¼ teaspoon salt
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 to 3 minutes. 5 Tablespoons (71 g) unsalted butter, ¾ cup (150 g) packed light brown sugar ¼ cup (50 g) granulated sugar
Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. 2 large eggs 2 teaspoon pure vanilla extract
Add in the dry ingredients and beat on low speed until combined.
Pour in the slightly cooled melted chocolate and mix on low speed until combined. Stir in the chocolate chips until evenly combined. ½ cup (85 g) semi-sweet chocolate chips
Cover and chill the cookie dough for 20 minutes.
Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats.
Using a small cookie scoop, scoop the dough into balls, about 1 ½ Tablespoons of dough. Roll in your hands into a smooth ball. Place 2 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. The centers will be soft, but will set up as the cookies cool.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the ganache:

Make the ganache by heating the heavy cream in a saucepan or microwave until steaming, but not boiling. ½ cup (120 ml) heavy cream
Pour over chopped chocolate in a bowl. Let sit for 3 minutes, then stir smooth. Allow to cool while you make the peanut butter filling. It will continue to thicken as it cools. 4 ounces semi sweet chocolate

Make the peanut butter filling:

In a medium mixing bowl, stir together the melted butter, powdered sugar, peanut butter and vanilla. You can do this with a wooden spoon, spatula or on low speed with an electric mixer. 2 Tablespoons (28 g) unsalted butter, ¾ cups (90 g) confectioners sugar ½ cup (250 g) smooth peanut butter ½ teaspoon vanilla extract
Once cookies are cooled top each cookie with about 1 ½ - 2 teaspoons of peanut butter filling. I scoop and then slightly flatten each scoop.
Spoon a little of the cooled ganache over the top of each cookie. Let harden and enjoy!

Video

Notes

Storage: Store at room temperature for a few days. Refrigerate up to a week, well covered. Freeze the baked cookies for up to 3 months. You can also scoop and freeze the unbaked cookies. Then bake frozen, just add a few minutes of baking time. Then top with the peanut butter filling and ganache.
Semi-sweet chocolate – I recommend chocolate baking bars you need to chop such as Ghiradelli. Do not use high-quality chips or baking melts - they don’t set up the same because they contain stabilizers.

Nutrition