Fun fact: Even though my family has lived in the south for 25+ years, we are die-hard Ohio State fans. Both of my parents are from Ohio and all 4 of my grandparents and other family members still reside there, so it’s safe to say the state of Ohio and The Ohio State Buckeyes have a special place in my heart. Most things about me point to my southern roots, but my love for the Buckeyes is one of the few “northern” things about me and that will never change – even if I’m living in the heart of the SEC!
When Jared and I started dating almost 9 years ago, he did not affiliate with any college football teams and so he quickly took on the Buckeyes as his team and now that he has married into it, he is just as die-hard!
So like any good Bucks fan we enjoy eating candy buckeyes, you know those peanut butter balls covered in chocolate that look EXACTLY like a buckeye fresh off the tree? Truthfully, they are a pain in the behind to make, but so, so delicious. In this recipe I took the concept of those candy buckeyes and turned them into cookies! No dipping required and no toothpick marks in the peanut butter messing up your photo for Instagram (wink, wink). They make the perfect game day treat!
This recipe combines the flavorful duo of peanut butter and chocolate + combines a cookie and brownie without quit being a “brookie”. Personally, I think the person that thought to eat peanut butter with chocolate should win some kind of award, because it’s a magical pairing.
As I mentioned in my previous cookie post Peppermint Brownie Cookies, I love taking box cake or box brownies and manipulating them into something more than you would get after baking straight from the box. The possibilities are endless while saving on time or when life happens and baking batter from scratch seems impossible.
Here I used box brownie mix for the cookie batter and gave it some extra texture with cream cheese. After baking for about 15 minutes, I transformed them even more with the peanut butter balls and melted chocolate.
I don’t think I have yet mentioned how incredibly easy and quick this recipe is to make. It is so simple and would be a great recipe to make with the kids. I found it easy to use my hand mixer for this recipe as opposed to my stand mixer.
Pro Tip #1: For the perfect size cookie, I use my cookie scoop (which I love, love, love). I will link mine here for anyone in the market for one. Every baker should have one! Cookie Scoop
Pro Tip #2” After they have been stored a day or so after baking and you are ready to eat one, heat them in the microwave on a microwave safe plate or napkin for 10 seconds. It’s like they are hot out of the oven every time. You will thank me later for the warm, ooey gooey goodness!
Let’s dive into the recipe..
- 1 box fudge brownie mix
- 1 egg
- 1/4 cup butter, melted
- 4 oz cream cheese softened
- 1 cup peanut butter (creamy)
- 1 cup powdered sugar
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl and using a hand mixer, combine the fudge brownie mix, butter, cream cheese, and egg. The dough should be slightly sticky.
- Scoop the cookie dough onto an ungreased cookie sheet, Smooth the edges of each to form a round cookie.
- In a separate mixing bowl and also with a hand mixer, mix the powdered sugar and the peanut butter until combined.
- Form the mixture into 1 inch balls using hands. You should have one ball for each cookie. Then set aside.
- Bake for the cookie dough 13-15 minutes.
- Once the cookies come out of the oven, immediately press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture should soften a bit.
- Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the semi-sweet chocolate chips in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds and stir. Repeat the 15 seconds and stirring a second time.
- Spoon 1/2 tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball.
- Let the chocolate set.
- Serve and Enjoy!
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