Chocolate and peanut butter are a classic combination in American desserts. Buckeyes are a favorite in a lot of places in the country, but nowhere more than Ohio. These wonderful treats look just like the seeds of the buckeye tree that serves as a symbol for the state. The main problem is that they aren’t very easy to make. Sometimes they can be found in stores, of course, but a homemade buckeye is the best by far.
These brownie cookies make it way easier. The recipe starts out with making a brownie cookie that is plenty delicious enough to eat on its own if you don’t like peanut butter or happen to have an allergy. The espresso powder in the cookies adds a depth to the cookies that makes them more impressive.
The cookies are then taken to the next level by adding a peanut butter ball to the center of each cookie. The two inch, two layered cookies this produces are a wonderful combination of flavors and textures. The soft creaminess of the peanut butter pairs well with the crispness of the outside of the cookies. The best part is that the cookies really are reminiscent of buckeye candies and may prompt a sense of nostalgia among Midwesterners like Addie Gundry.
Even for non-Midwesterners, the combination of flavors and textures in the cookies makes it one of the best cookie recipes to use and share. The recipe is a bit more complicated than some of the others in the book, but it isn’t as hard as it first appears and the cookies have one of the shortest baking times. Most of the recipe is prep-work and then waiting for the cookie dough to chill before baking, so all-in-all, this is probably one of the quickest recipes in the book and it creates flavorful, visually appealing cookies that can be use for any occasion.
Yield: 24 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, softened
2 large eggs
½ teaspoon vanilla extract
½ cup plus 2 tablespoons granulated sugar
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon instant espresso powder
1 cup semisweet chocolate chips
1 cup creamy peanut butter
1 cup confectioners’ sugar
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a small microwave-safe bowl, combine the bittersweet chocolate and butter and microwave in 30-second intervals, stirring after each, until melted.
3. In a large bowl, stir together the eggs, vanilla, and ½ cup of the granulated sugar. In another large bowl, whisk together the flour, baking powder, and espresso powder.
4. Add the melted chocolate to the egg mixture. Slowly add the flour mixture.
5. Add the semisweet chocolate chips to the batter. Chill the dough for 20 to 30 minutes.
6. In a medium bowl, combine the peanut butter and confectioners’ sugar. Using your hands, shape into 1-inch balls and set aside.
7. Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheets about 2 inches apart. Bake for 10 minutes, until they start to set up. Do not overbake.
8. Remove the cookies from the oven. While the cookies are still warm, press one peanut butter ball into the center of each cookie, allowing them to flatten and spread without hitting the edges.
9. Cool for 5 minutes, then transfer to a wire rack to cool completely. Serve.
Incredible Buckeye Brownie Cookies