BUCKEYE BROWNIE COOKIES #dessert #easycookierecipe

BUCKEYE BROWNIE COOKIES #dessert #easycookierecipe

These Buckeye Brownie Cookies consolidate the best of the two universes… brownies and buckeyes! On the off chance that you adore buckeyes, yet don't care for setting aside the effort to plunge them in chocolate, you'll cherish this simple treat formula!

As should be obvious, we're both still fixated on nutty spread and chocolate. Try to keep your hat on, I will never be finished adoring that ideal team, so you can generally be looking for another formula. I'm certain a great deal of you share this equivalent love-I wouldn't be astounded. Numerous individuals who guarantee dislike nutty spread and chocolate will end up eating one of these stunning treats.

The straightforward brownie player is made utilizing a boxed brownie blend, liquefied spread, egg, and mollified cream cheddar. I adore that it utilizes a boxed brownie blend! So natural!

You'll need to ensure the margarine is delicate, if not a little melty with the goal that it effectively blends into the brownie hitter. The hitter will be exceptionally thick!


BUCKEYE BROWNIE COOKIES #dessert #easycookierecipe


  • 1 box fudge brownie mix (19.5 ounce or family size)
  • 1/4 cup butter melted
  • 4 oz cream cheese softened
  • 1 large egg
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 4 ounces semi-sweet chocolate chips


  1. Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
  2. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
  3. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
  4. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
  5. Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

For more detail : bit.ly/2XkhXPz


Post a Comment