Buckeye Brownie Cookies

These Buckeye Brownie Cookies combine the best of both worlds – fudgy, rich brownie dough and creamy, indulgent peanut butter. The result is a chewy, melt-in-your-mouth texture with a hint of chocolate and peanut butter in every bite.

1. Ingredients:

• 200g dark chocolate
• 100g butter
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract (for peanut butter layer)

Directions:

1. Preheat your oven to 180°C (160°C fan) or 350°F. Line a baking sheet with parchment paper.
2. Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of simmering water (or in the microwave in 30-second bursts). Stir until smooth and melted.
3. In a large bowl, whisk together the brown sugar, eggs, and vanilla extract until smooth. Add the melted chocolate mixture and mix to combine.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Scoop tablespoon-sized portions of the brownie dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. For the peanut butter layer, mix together the peanut butter, powdered sugar, and vanilla extract in a small bowl until smooth.
7. Using your finger or a spoon, create a small indentation in the centre of each cookie dough ball and add about 1 teaspoon of the peanut butter mixture. Gently cover the peanut butter with the brownie dough, making sure it is fully enclosed.
8. Bake for 10-12 minutes or until the edges are set but the centre is still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 250 kcal | Servings: 16 cookies