Buckeye Brownie Cookies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Brownie cookie dough mixed with cream cheese for chewiness, topped with peanut butter balls made from peanut butter and powdered sugar altered slightly in quantity for balance. A rich chocolate ganache, with vegetable oil added for shine and pourability, seals the peanut butter topping. Baked at moderate heat, dough stays sticky for that fudgy bite. Centers pressed down to hold peanut butter balls that melt slightly but hold shape. Ganache spread just after peanut butter holds everything together. Cookie sheets important for cooling and adhesion. Timing and tactile checks trump clocks here.
Prep:
22 min
Cook:
14 min
Total:
36 min
Servings:
32 servings
#brownies
#cookies
#peanut butter
#chocolate
#desserts
#baking
Brownie cookies with a twist. Cream cheese makes the base chewy and fudgy instead of crumbly. Peanut butter topping is simple but crucial to get just right; beaten sugar with peanut butter, rolled by hand. Centers pressed in dough to hold peanut butter balls that soften, not melt outright. Then chocolate ganache glossy on top for bite contrast and more flavor. Timing is flexible but key—watch dough texture, cookie bottoms, slight cracks, and ganache gloss. Tried multiple ovens and different baking times; it’s a sensory, not stopwatch, game here. Handle dough with wet fingers if sticky. Seriously, trust what you see and feel over the clock. Once you get it, it’s rhythm. Peanut butter balls shouldn’t crumble or sink, ganache should harden yet stay creamy, cookies need chew without raw centers. Best served after slight rest, not too cold.
Ingredients
Peanut Butter Topping===
- 3/4 cup peanut butter (swap with almond butter for twist)
- 1 1/4 cups powdered sugar
Brownie Cookie Base===
- 1 package brownie mix (use Devil's Food cake mix for variation)
- 8 ounces softened cream cheese
- 3/4 cup unsalted butter, softened
- 1 large egg
Chocolate Ganache Topping===
- 1 1/4 cups semisweet chocolate chips
- 2 tablespoons vegetable oil
About the ingredients
Peanut butter variation changes flavor profile dramatically; almond butter adds nuttier tone, cashew butter mellows. Powdered sugar quantity slightly reduced from original to balance sweetness and keep peanut butter balls from being chalky. Brownie mix swapped occasionally for Devil’s Food cake mix—less fudgy but airier, more cookie texture. Cream cheese softened fully to avoid chunks—run your fingers over it to check. Butter softened but not melted, this impacts dough consistency significantly. Chocolate ganache uses vegetable oil instead of butter for long shelf life and shinier finish. If ganache seizes, add teaspoon warm milk or oil gradually and stir. Chocolate chips can be dark semi-sweet or milk, depends on preferred bite. Baking parchment essential—not greased trays—keeps bottoms even and stops spread.
Method
Peanut Butter Topping
- Start with peanut butter and powdered sugar beaten on medium speed in small bowl. Keep mixing till lumps vanish and texture is pliable but not too dry. Got to feel that elasticity for easy rolling.
- Take slightly under 1/2 tablespoon from mixture, roll tight balls. If sticky, dust fingers lightly with powdered sugar. Set them on parchment or plate separate for now.
Brownie Cookie Base
- Heat oven to 345°F instead of 350 - err on gentler side for chewier edges. Two baking trays lined with parchment out of the way.
- Combine brownie mix, cream cheese, butter, and egg using medium bowl and handheld mixer. Beat just till components merge; dough will cling to spoon and fingers. That’s right.
- Use 1 tablespoon cookie scoop (my trick: slightly rounded instead of packed) and space dough 1 inch apart on trays. Push centers down shallowly using thumb or 1 teaspoon measure. Creates well for peanut butter balls later.
- Bake roughly 11-13 minutes till edges look set but centers jiggly. Listen for faint crackling and look for cracks on top surface.
- Remove trays promptly. Press peanut butter balls into centers while cookies are hot—not scalding—just warm enough for peanut butter to soften slightly and adhere. Return trays to counter; let cookies cool fully before moving. Ten minutes minimum. No rush or peanut butter won’t stick right.
Chocolate Ganache Topping
- Chocolate chips mixed with vegetable oil (helps thin and shine the ganache) in small heatproof bowl. Microwave: 30 seconds on high, stir well, then another 10-15 seconds with continuous stirring till gloss develops.
- Spoon about 1 teaspoon ganache per cookie atop peanut butter. Spread gently to cover peanut butter but not run over edges. Let sit to harden—ganache should firm up slightly before storage or serving.
- Store airtight at room temperature if serving within 24 hours; refrigerate if longer to keep ganache solid.
- Common issues: Dough too sticky? Chill 10 minutes before scooping. Peanut butter balls melting too fast? Work quickly and use slightly chilled balls. Ganache too thick? Add a drop more oil and reheat briefly.
- Substitution notes: Cream cheese can switch with mascarpone for milder tang. Butter with coconut oil for subtle flavor tweak. Chocolate chips can be dark or milk as preferred.
Cooking tips
Start with peanut butter topping first; it needs time to set aside but can be prepared quickly. Beat ingredients thoroughly. Doll-sized balls exactly 1/2 tablespoon or slightly less yield better fit into cookie centers than larger blobs, which tend to fall off. Preheat oven fully, my experience shows 345°F gives that fudgy edge preferred without toughening crust; higher temps risk overbaking. Mix brownie dough just until blended to avoid tough cookies. Dough’s sticky nature means chilled scoop or lightly floured fingers help portion control. Pressing centers: too deep and dough spreads too thin, too shallow and peanut butter ball falls off or bulges. Watch for subtle cracks and a firm edge but soft center before taking cookies out. Immediately add peanut butter while warm to embed well, timing matters. Ganache heats fast, stir constantly after microwaving to prevent burning. Spread gently to avoid disturbing peanut butter shape but cover enough for sealing effect. Cooling 10 minutes on cookie sheet locks in flavors and texture. Store in container with slight air circulation to avoid ganache sweating or cracking.
Chef's notes
- 💡 Beat peanut butter and powdered sugar thoroughly. Texture matters here; look for pliable not dry. Lumps gone. Should feel elastic when rolled. If sticky, dust fingers with powdered sugar just lightly. Roll tight balls under half a tablespoon. Size affects seating in dough well. Too big and they slide off or bulge.
- 💡 Temper oven temperature lower than package suggests. 345°F works better for chewy edges and soft centers. Watch subtle cracks forming, slight jiggle in middle. This means still fudgy inside. Overbake risks dry tough cookie. Timing varies on oven; sensory clues over clock.
- 💡 Press dough centers gently, shallow enough to form a nest but no deeper so dough stretches thin. Use thumb or teaspoon measure. Too deep and peanut butter melts messily or falls out. Too shallow and topping sits on top, prone to slide off post-bake. This balance important.
- 💡 Mix ganache in heatproof bowl with vegetable oil for shine and pourability. Microwave in short bursts, stir constantly to avoid seizing or burning chocolate. If thick after cooling, add a drop of oil or warm milk and mix. Spread carefully to seal peanut butter balls but avoid spillage.
- 💡 Cool cookies fully on ungreased parchment sheets before moving. Cooling locks flavor and texture. Warm cookies let peanut butter soften but not create runny mess. Store airtight at room temp max 24 hours. Otherwise refrigerate ganache-topped cookies to keep structure firm. Avoid soggy bottoms.
Common questions
How to handle sticky dough?
Chill ten minutes before scooping helps a lot. Fingers wet or dusted with powdered sugar. Scooping technique matters - rounded scoop holds shape better than packed. Sticky dough sticks to scoop, slows process. Patience and tactile feel key.
Can I swap cream cheese?
Mascarpone works well for milder tang, softer texture. Butter? Coconut oil switches fat profile, subtle flavor differences. Brownie mix can be replaced with Devil's Food cake mix for different fudginess, airier crumb. Mix gently only; overbeating toughens dough.
Why do peanut butter balls melt too fast?
Work quickly when pressing into warm (not hot) cookies. Slight chilling helps maintain shape. Melt due to residual heat or too thin centers. If balls too soft or crumbly, adjust sugar slightly or freeze briefly before use.
Best way to store leftovers?
Room temperature in airtight container if eating soon, ganache sets firm but soft. Refrigerate if holding longer to keep ganache solid, protects against sweating. Let cookies return to room temp before serving for chewiness. Avoid freezing; texture changes.
