Description
These Peanut Butter Buckeye Brownie Cookies are the best, and that thick layer of creamy sweetened peanut butter filling is heavenly!
Ingredients
Scale
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
- 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.
- In a medium bowl, whisk flour, cocoa powder, salt and baking powder together. Add butter mixture to the flour mixture and stir together until just combined. Chill one hour.
- 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.
- 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.
- 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.
Nutrition
- Serving Size: 1 Cookie
- Calories: 307
- Sugar: 25g
- Sodium: 552mg
- Fat: 19g
- Saturated Fat: 7.8g
- Unsaturated Fat: 8.8g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5.2g
- Cholesterol: 38mg
