Introduction
Imagine a chewy, fudgy brownie colliding with a classic peanut butter buckeye candy. These cookies deliver that perfect combination in every bite, giving you the rich chocolatey depth of a brownie and the sweet, salty creaminess of a peanut butter center, all dipped in a smooth chocolate coating.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 22 cookies
Ingredients
- 15.5 ounce box fudge brownie mix
- 3.25 tablespoons butter (melted)
- 3.25 oz. cream cheese (softened)
- 1 large egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 ounces almond bark chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, combine the brownie mix, melted butter, softened cream cheese, and egg. Mix with a hand mixer or by hand until a thick, cohesive dough forms.
- Using a cookie scoop or tablespoon, portion the dough into 22 balls (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheets.
- Bake for 11-13 minutes, or until the tops are set. The cookies will be soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, make the peanut butter filling. In a medium bowl, stir together the powdered sugar and peanut butter until smooth and thick. It will have a consistency similar to playdough.
- Roll the peanut butter mixture into 22 small balls (about 1 teaspoon each). Gently press a peanut butter ball into the center of each fully cooled cookie, flattening it slightly.
- Melt the almond bark according to package directions. Dip the top of each cookie, letting the chocolate cover the peanut butter center. Let the excess drip off, then place the cookie back on the parchment paper to set completely.
Variations
- For a different chocolate coating, use melted semi-sweet chocolate chips with a teaspoon of coconut oil instead of almond bark.
- Create a “thumbprint” version by pressing a small indentation into the warm cookies as they come out of the oven, then filling it with the peanut butter mixture after they cool.
- For a festive look, drizzle the set chocolate with a contrasting drizzle of melted white almond bark or sprinkle with sea salt flakes immediately after dipping.
- Skip the dipping step and simply sandwich a peanut butter ball between two mini brownie cookies.
Tips for Success
- Ensure your cream cheese is fully softened to avoid lumps in the cookie dough.
- Don’t over-bake the cookies; they will continue to set as they cool, and you want a fudgy texture.
- If the peanut butter filling is too sticky to roll, you can chill it for 15-20 minutes, or lightly dust your hands with powdered sugar.
- For a clean dip, use a fork to lower the cookie into the chocolate and tap it gently on the edge of the bowl to remove excess.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months. Thaw at room temperature. For a freshly-dipped feel, store them in a single layer to prevent the chocolate from sticking.
FAQ
Can I use natural peanut butter?
No, we don’t recommend it. Natural peanut butter is often too oily and will not create the firm, rollable filling needed for this recipe.
My dough is very sticky. What should I do?
This is normal due to the brownie mix. If it’s too sticky to portion, you can lightly dampen your hands with water or use a cookie scoop to easily form the balls.
Can I make these ahead of time?
Yes. You can prepare the cookie dough and peanut butter balls separately, refrigerate them for up to 2 days, and then bake and assemble when ready.
Why almond bark and not regular chocolate?
Almond bark sets firmly at room temperature, has a smooth finish, and is easy to melt, making it ideal for dipping. Chocolate chips can be temperamental without proper tempering.
What if I don’t have a hand mixer?
You can mix the cookie dough by hand with a sturdy spoon or spatula. It will take a bit more elbow grease, but it works perfectly.
Can I double this recipe?
Absolutely. Simply double all ingredients and use multiple baking sheets, baking one sheet at a time for even cooking.