Buckeye Brownie Cookies

Buckeye Brownie Cookies

Buckeye Brownie Cookies are decadent pieces of brownie type cookies, garnished with peanut butter and chocolate! Treat your sweet tooth with this chocolate dessert!

INGREDIENTS

• 1 large egg
• 3/4 cup powdered sugar
• 1/2 cup semisweet chocolate chips
• 1 teaspoon refined coconut oil
• 4 ounces cream cheese, at room temperature
• 1 (18- to 19-ounce) package fudge brownie mix
• 3/4 cup smooth peanut butter, such as Skippy or Jif
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• Flaky sea salt, for topping (optional)

INSTRUCTIONS

First, place the peanut butter and powdered sugar in a large bowl. Beat with an electric mixer on low speed until a smooth ball forms, about 2 minutes. (You may also use a paddle-mounted paddle mixer.) Transfer the mixture to a sheet of plastic wrap, wrap and refrigerate for at least 1 hour or overnight. Wipe the bowl.

Then, place the cream cheese and butter in the same bowl and beat on medium speed until frothy, 1 to 2 minutes. Add the egg and beat until incorporated. Add the brownie mixture and beat at low speed until just combined (do not over-mix). The dough will be sticky but firm. Cover the bowl and refrigerate the dough for at least 1 hour or overnight.

Arrange 2 grids to divide the oven into thirds and heat to 350 ° F. Line two baking sheets with parchment paper or silicone baking sheets.

Take a tablespoon of brownie batter and roll it into a ball with the palm of your hands. Place on the prepared baking sheet. Repeat with remaining brownie dough, spacing about 1 inch apart, about 15 cookies per baking sheet.

Use your thumb or the bottom of a measuring spoon to press the center of each ball of dough to form an indentation. Remove 1 teaspoon of the peanut butter mixture and roll into a ball with the palm of your hands. Squeeze it into one of the brownie dough imprints. Repeat with the rest of the peanut butter mixture.

Bake 6 minutes. Rotate the baking sheets between the grates and back and forth. Bake until cookies are set and crunchy on top and edges, 5 to 6 minutes longer. Let the cookies cool on the baking sheet for 2 to 3 minutes, then use a flat spatula to transfer them to a rack to cool them completely.

Place chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high until chocolate is melted, 45 seconds to 1 minute. Spread the melted chocolate on top of each peanut butter ball. If you wish, sprinkle the biscuits with laminated salt.

Happy Cooking Time.