Description
A delightful combination of a rich, fudgy brownie cookie topped with a sweet peanut butter filling and finished with a smooth chocolate coating, reminiscent of the classic Buckeye candy.
Ingredients
- For the Brownie Cookie:
- 1/2 cup (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- For the Chocolate Topping:
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon shortening or coconut oil
Instructions
- For the Brownie Cookie: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a microwave-safe bowl, melt the butter and unsweetened chocolate together, stirring until smooth.
- Whisk in the granulated sugar, then beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
- Bake for 8-10 minutes. The edges should be set, but the centers will still be soft. Remove from oven and let cool completely on the baking sheets.
- For the Peanut Butter Filling: In a medium bowl, beat together the peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Roll the peanut butter mixture into small balls (about 1 teaspoon each) and flatten them slightly into discs. Place a peanut butter disc on top of each cooled brownie cookie.
- For the Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips and shortening, stirring until smooth.
- Spoon or spread a small amount of melted chocolate over the peanut butter filling, covering it completely.
- Refrigerate the cookies for 15-30 minutes, or until the chocolate topping is set. Store in an airtight container at room temperature or in the refrigerator.
Notes
- Ensure the brownie cookies are completely cool before adding the peanut butter filling to prevent melting.
- The peanut butter filling balls should be small enough to fit nicely on the cookie base.
- For a smoother chocolate topping, use coconut oil instead of shortening.