Description
These Copycat Buckeye Brownie Cookies combine rich chocolate brownie cookies with a creamy peanut butter filling and a glossy chocolate ganache topping. Perfect for satisfying chocolate and peanut butter cravings, these cookies offer a soft, fudgy texture with a decadent layered finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter (melted)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Peanut Butter Filling
- ½ cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Make the Cookie Dough: Melt 1 cup of unsalted butter and allow it to cool slightly. In a large mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt; then gradually incorporate these dry ingredients into the wet mixture, mixing on low speed just until combined. Gently fold in 2 cups of semi-sweet chocolate chips to the dough.
- Bake the Cookies: Using a scoop or your hands, form 2-inch mounds of dough and place them on the prepared baking sheets, spacing each mound about 2-3 inches apart to allow for spreading. Press each mound gently with your hand to flatten it to about half an inch thick. Bake in the preheated oven for 11 to 12 minutes, or until the cookie centers are set but still soft. Remove from the oven and let the cookies cool completely on the baking sheets.
- Prepare the Peanut Butter Filling: In a clean mixing bowl, beat ½ cup of softened butter together with 1 cup of creamy peanut butter until smooth and creamy. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract. Continue mixing on low speed to combine, then increase to medium speed until the filling thickens to the consistency of frosting.
- Make the Ganache: Place 2 cups of semi-sweet chocolate chips and ¾ cup of heavy cream in a microwave-safe bowl. Microwave the mixture for 1 minute, then stir thoroughly. If the chocolate hasn’t fully melted, microwave for an additional 15 to 30 seconds and stir until the ganache is glossy, smooth, and fully combined. Allow it to cool to room temperature before using.
- Assemble the Cookies: Spread a thin, even layer of the peanut butter filling on the top of each cooled cookie. Carefully spoon a generous dollop of chocolate ganache over the peanut butter layer and smooth it out for a neat finish. Let the assembled cookies sit at room temperature until the ganache sets and firms up before serving.
Notes
- Make sure the melted butter for the cookie dough is slightly cooled before mixing to avoid cooking the eggs prematurely.
- Do not overbake the cookies; they should be soft in the center when removed from the oven as they will firm up while cooling.
- Allow the ganache to cool sufficiently before spreading to prevent melting the peanut butter filling.
- Store the finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For easier spreading, ensure the peanut butter filling is well chilled or at room temperature before assembly.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
