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Peanut Butter Buckeye Brownie Cookies on a baking sheet.

Peanut Butter Buckeye Brownie Cookies

  • Author: Julie
  • Prep Time: 90 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 41 minutes
  • Yield: 18 cookies

Ingredients

For the Cookies

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coffee extract
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Filling

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tablespoons softened butter
  • 1/2 teaspoon vanilla extract

For the Chocolate Drizzle

  • 1 cup semisweet chocolate chips
  • 3 teaspoons oil
  • Flakey sea salt for finishing

Instructions

  1. In a small saucepan, melt butter and sugar together over medium heat, stirring until sugar is dissolved.  Cool slightly, then whisk in beaten eggs, 1/4 cup chocolate chips, vanilla extract, and coffee extract.  Set aside.
  2. In a medium bowl, whisk flour, cocoa powder, salt and baking soda together.  Add butter mixture to the flour mixture and stir together until just combined.  Chill one hour.
  3. Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper or Silpat, or grease the pan itself so the brownie cookies won’t stick.  Scoop 18 balls (about 2 tablespoons per cookie) onto your baking sheet (9 per sheet so they have room to spread) and bake for 11-12 minutes.  Transfer the brownie cookies to a cooling rack and cool completely before topping with peanut butter filling.
  4. To make the filling, mix peanut butter, powdered sugar, softened butter and vanilla together until smooth in a medium bowl.  This can be done by hand, or with a hand mixer. Scoop 1 tablespoon of the peanut butter filling onto the center of each cookie, and then use an offset spatula or a butter knife to spread it nearly to the edge of the cookie.
  5. Melt 1 cup of chocolate chips with 3 tablespoons of oil (I used avocado oil) and stir until smooth.  Be careful not to overheat the chocolate or the chocolate may seize up.  Pour the melted chocolate into a Ziploc bag and cut a tiny piece of the bottom corner off (or you can use a piping bag and small tip).  Drizzle chocolate over each cookie and sprinkle with sea salt flakes.  The chocolate on top of the cookies should set after a couple of hours so they can be stacked and stored.