Buckeye Brownie Cookies

Crispy, chewy, rich Buckeye Brownie Cookies are the perfect chocolate peanut butter combo!

Buckeye Brownie CookiesA while ago I shared my favorite new cookie, the Crinkly Brownie Cookie and today’s recipe is its more adventurous big sister, the Buckeye Brownie Cookies. With just a few more ingredients this elevates the brownie cookie to a whole other level.

Up until the end of last year cookies were sort of hit or miss in our house. My oldest is a fan of salty/crispy/fried treats and my youngest wasn’t old enough to really eat anything other than purees. The last few months have changed everything! We are a veritable cooking making factory around here. You would think we were starting a new business, Cookie, then more Cookies and we can’t seem to keep enough of them around. When I made the brownie cookies my youngest grabbed the to go box of leftovers, cracked it open and was discovered minutes later completely COATED in chocolate.

What are buckeye cookies?

Buckeye might sound like a funny name but it’s a candy made of a sweetened peanut butter mixture (usually with powdered sugar) classically dipped halfway in chocolate. A buckeye cookie consists of a brownie cookie topped with the sweetened peanut butter and melted chocolate.

What are brownie cookies?

Brownie cookies are made to have the texture of soft brownies with the rich chocolate flavor you love. Soft and chewy, when made best they almost fall apart upon biting and have a soft crackly top.

How long will buckeye brownie cookies stay fresh?

They will typically stay fresh in a sealed container for 3-4 days but can last up to a week when stored with a piece of sliced bread.

Can I freeze buckeye cookies?

Absolutely. To enjoy thaw them in the refrigerator before serving so the chocolate does not sweat too much in the defrosting process.

The recipe is SUPER easy and quick, I actually use a meatballer (that name sounds awesome) to scoop the peanut butter quickly. I also usually use this for scooping cookie dough too and even falafel. The only thing I don’t normally use it for is…meatballs. Ha!

In case peanut butter and chocolate don’t do it for you, here are some other options for you:

Buckeye Cookies

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Buckeye Brownie Cookies

Crispy, chewy, Buckeye Brownie Cookies topped with a sweetened peanut butter and chocolate is the perfect chocolate peanut butter combo.
Yield 20 cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 8 oz dark chocolate , chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 2 large eggs
  • 1/2 cup light brown sugar , lightly packed
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1/2 cup semisweet chocolate chips


  • In a microwave safe bowl, add the butter and chocolate and microwave for 30 seconds.
  • Stir and microwave a second time until completely melted.
  • Let cool for a couple of minutes.
  • In a small bowl mix the eggs and sugar.
  • Add them to the chocolate mixture and stir to combine.
  • Add in flour and baking powder, stir until just combined.
  • Refrigerate batter for at least 30 minutes, preferably 45-60 minutes.
  • Preheat oven to 350 degrees.
  • Scoop out cookie dough in 2 tablespoon sized balls.
  • To measure accurately use a coffee spoon.
  • On a silpat put 6 cookies to a full cookie sheet.
  • Mix the peanut butter and powdered sugar.
  • In a small microwaveable bowl melt the semisweet chocolate in 30 second increments until fully melted.
  • Bake for 11-12 minutes.
  • Add 1 tablespoon of the peanut butter mixture to the top of the warmed cookies and flatten slightly.
  • Spoon over the melted chocolate and let cool. (I usually refrigerate them for 15 minutes).
  • When they come out of the oven they will look like little mountains, but when they cool they will deflate.


Calories: 241kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 210mg | Fiber: 2g | Sugar: 16g | Vitamin A: 80IU | Calcium: 27mg | Iron: 2.1mg
Keyword: Buckeye Brownie Cookies

Buckeyes Cookies

Crispy, chewy, rich Buckeye Brownie Cookies topped with a sweetened peanut butter topping and semisweet chocolate is the perfect chocolate peanut butter combo!
Crispy, chewy, rich Buckeye Brownie Cookies topped with a sweetened peanut butter topping and semisweet chocolate is the perfect chocolate peanut butter combo!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I just want to let you know that the “mix eggs and sugar” step is a bit confusing. I had to redo the recipe because I added both sugars initially and only realized after chilling the dough that I was not supposed to mix the powdered sugar as well.

  2. Made these for the holidays to rave reviews. That’s three of your cookies recipes I have tried, loved and added to my permanent files. You are a real find! A belated Merry Christmas to you and yours and many, many thanks for your site. I will look forward to making many more of your wonderful recipes!

    1. Thanks, Teresa. It means a lot that you took the time to let me know how much you’re loving the recipes on the site. Happy holidays!

  3. Can’t wait to try these, but, is 1/4 c. flour accurate? It seems too small an amount.

    I made your Brown Sugar cookies and they are the best thing I’ve ever tasted. I took them to work and people are begging for more.

    1. Yup, that’s the right amount.

      Happy to hear that about the Brown Sugar cookies – they are some of my favorites!

  4. I’m wanting to make these, but I don’t know what to use for the dark chocolate. What did you use? They look amazing!

    1. Thank you. I used Guittard dark chocolate bars but you can use whatever brand they have in the baking aisle. Enjoy!

  5. I don’t mean to be dense, but do you bake the cookies AFTER you put the peanut butter & chocolate on top?
    They sound awesome!
    Thank you,

  6. Having nut allergies in the family I make these with rolo candy or caramels with the same recipe for the brownie cookie recipe that I have from my 100 year old grams

    1. I am not a GF expert so I can’t answer that with any authority. I am not sure how GF flour works in baked goods. My gut would say I would think you should be okay, but I worry it may affect the texture in a way I don’t know.

  7. Oh my gosh these look amazing!! I love chocolate and peanut butter it’s the perfect combination for dessert!

  8. These look SO amazingly good! You can never go wrong with peanut butter and chocolate, and it’s even better on top of a brownie cookie!

  9. I’m crazy for these! First, I’m originally from Ohio, so candy Buckeyes are a favorite (I don’t think you have a choice of whether or not you like Buckeyes if you live in Ohio 😉 But in a cookie version? Fabulous idea! These look so scrumptious, and of course a perfect flavor combo!

  10. These look awesome! I can’t believe I’ve never had buckeye anything before because I think I would absolutely love it! I guess I’m from the wrong part of the country…

  11. Buckeyes are a big deal in our house, they’re my husband’s favorite and always a hit when we have guests. I can’t wait to try out these cookies, I’m sure they’re bound to be a hit too.

  12. Oh those sure do look delicious! I love pretty much anything with peanut butter in them and then with chocolate, pretty much know they will be yummy!

  13. These cookies look so good, and who doesn’t like peanut butter and chocolate? I might have to make these and take to my next pot luck!

  14. I want these right now. I love chocolate and peanut butter! I have lots of experience finding my kiddo quietly covered in food too.

  15. This sounds like a genius pairing! Brownie cookies and buckeyes, two of my favorite desserts. I think I’ll be baking these for the upcoming Spring potluck!

      1. In No. 11, what is a “silpat”. I have not heard of that term before. Please enlighten me. Thanks. 🙂