Buckeye Brownie Cookies
Ingredients:
For the cookies:
1 box (18.3 oz) brownie mix
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
For the peanut butter filling:
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
For the chocolate coating:
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the brownie mix, flour, butter, egg, vanilla extract, and baking powder. Stir until a thick dough forms.
In a separate small bowl, mix the peanut butter, powdered sugar, and vanilla extract until smooth and combined.
Roll the brownie dough into 1-inch balls. Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball.
Fill each indentation with a small spoonful of the peanut butter mixture, then carefully seal the dough around the filling, forming a ball again.
Place the cookie balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are set. Allow them to cool completely on a wire rack.
For the chocolate coating, melt the chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 20 seconds until smooth.
Dip the top of each cooled cookie into the melted chocolate, allowing any excess to drip off. Place the cookies back on the parchment-lined baking sheet and let the chocolate set at room temperature.
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