Buckeye Brownie Cookies
Buckeye Brownie Cookies start with a rich chocolate base made from brownie mix and are topped with creamy peanut butter frosting and smooth chocolate ganache. They’re a cookie version of the classic Buckeye candy.
Easy Buckeye Brownie Cookies
If you love buckeyes and you love cookies, then these cookies are for you. I recently shared my Buckeye Brownies, and these are a close cousin—with the same peanut butter frosting and ganache topping, just in cookie form. Just like my Peppermint Bark Brownie Cookies, the brownie cookie base bakes up with a slight crunch on the edges and a soft center.
They’re rich, decadent, and absolutely perfect for chocolate peanut butter lovers. I love how easy they are to make using a brownie mix, but they still look and taste amazing!
If you love peanut butter cookies, check out my Chocolate Peanut Butter Cookies and my Peanut Butter and Jelly Cookies!
Ingredients
Cookies
- Fudge brownie mix – Creates a rich, chocolatey cookie base.
- All-purpose flour – Adds structure and helps cookies hold shape.
- Canola oil – Keeps the cookies moist.
- Eggs – Bind ingredients and add richness
Peanut Butter Frosting
- Creamy no-stir peanut butter – Adds smooth, nutty flavor.
- Unsalted butter – Makes the frosting rich and fluffy.
- Powdered sugar – Sweetens and thickens.
- Vanilla extract – Adds warmth and depth.
- Salt – Balances sweetness.
- Milk – Adjusts consistency.
Chocolate Ganache
- Semi-sweet chocolate chips – Melt into a decadent topping.
- Heavy cream – Makes the ganache smooth and glossy.
How to Make Buckeye Brownie Cookies
- Prep – Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Make the Cookie Dough – In a large bowl, combine the brownie mix, flour, oil, and eggs. Mix until a thick dough forms.
- Scoop and Bake – Scoop dough into 2-tablespoon-sized balls and place on prepared baking sheets, about 2 inches apart. Bake for 10–12 minutes or until the edges are set. Let cookies cool completely.
- Make the Peanut Butter Frosting – In a large bowl, beat peanut butter and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until fluffy. Mix in milk, a tablespoon at a time, until smooth and spreadable.
- Frost the Cookies – Spread a generous layer of frosting on each cooled cookie. Refrigerate while you prepare the ganache.
6. Make the Ganache – Place the chocolate chips in a microwave-safe bowl. Pour the heavy cream over the chips and microwave for 40 seconds. Let sit for 1 minute, then whisk until smooth.
- Top with Ganache – Spoon or drizzle ganache over the frosted cookies. Let set at room temperature or refrigerate until the ganache firms up.
Variations and Substitutions
- Cake Mix Cookie Base – Swap the brownie mix for a chocolate cake mix to create a softer, more cake-like cookie. This variation is similar to the base I use in my Hostess Cookies and works great with frosting and the same ganache.
- Butter instead of oil – Use melted butter instead of oil for a slightly different texture and richer cookie.
- Peanut Butter Alternatives – Substitute with almond butter or sunflower seed butter for a peanut-free version (texture may vary).
- Add Toppings – Sprinkle with chopped peanuts, mini chocolate chips, or flaky sea salt before the ganache sets
Tips for Success
- Don’t overbake – The cookies should look set around the edges but slightly soft in the center; they’ll firm up as they cool.
- Cool completely before frosting – Warm cookies will melt the peanut butter frosting, so ensure they’re fully cooled.
- Use no-stir peanut butter – Natural peanut butter can separate and affect the texture of the frosting.
- Adjust frosting consistency – Add milk gradually until the frosting is smooth and spreadable but not runny.
Storage
Store the cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Freeze the cookies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature before eating.
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Buckeye Brownie Cookies Recipe
Ingredients
Cookies
- 1 (18-ounce) box fudge brownie mix
- 2 tablespoons all-purpose flour
- 1/4 cup canola or vegetable oil
- 2 large eggs
Frosting
- 1 cup creamy no-stir peanut butter like Jif or Skippy
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-4 tablespoons milk
Ganache
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Mix the brownie mix, flour, oil, and eggs in a large bowl until a thick dough forms.
- Scoop 2 tablespoon-sized balls of dough and place them on the baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until the edges are set. Let cool completely.
- In a large bowl, beat together peanut butter and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy. Add milk as needed until spreadable.
- Spread a generous layer of frosting on each cookie. Refrigerate while preparing ganache.
- Place chocolate chips in a microwave-safe bowl. Pour heavy cream over the chips and microwave for 40 seconds. Let sit 1 minute, then whisk until smooth.
- Spoon or drizzle ganache over the frosted cookies. Let set at room temperature or refrigerate until firm.
Notes
- Store the cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
- Freeze the cookies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature before eating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.