Tuesday, November 3, 2015

BUCKEYE Brookie Recipe

As a born and raised Buckeye there is one food we know, love and celebrate. Buckeyes. Delicious peanut butter dipped in chocolate. You can't stop at one and every true Ohio State fun loves them. But what I don't love is the work involved in making them. Because I wanted to indulge in some chocolate peanut butter goodness this weekend, I decided to take my beloved Buckeyes and create a Buckeye Brookie. Yes, brookie. When brownie meets cookie it's a brookie. I can promise you they are as heavenly as they sound.


One treat that isn't safe around me is brownies. I can (and have) devoured an entire pan in a single week. I love the chocolate fudginess and when you add peanut butter and melted chocolate, it doesn't get much better. Making my Buckeye Brookies is super simple. Here is what you'll need along with the simple instructions --
  • 1 box fudge brownie mix
  • ¼ cup butter, melted
  • 4 oz. (1/2 block) cream cheese, softened
  • 1 egg
  • 3/4 cup powdered sugar
  • 3/4 cup creamy peanut butter
  • 1 ounce Baker's chocolate
  1. Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. Using a small cookie scoop, place small round balls on an ungreased cookie sheet. This recipe yields 24 cookies. Unless you are like me and go big and you'll get about 18 cookies total.
  2. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. I used my hands to really get the powered sugar and PB to pick well. Form small peanut butter balls and place on a baking sheet and put in the freezer while your brookies bake.
  3. Bake for the cookie dough 11-13 minutes. You don't want to overcook your brownie. My first batched backed for 11 minutes and was a bit gooey so I increased my time to 13 minutes. 
  4. Remove your brownies from the oven and pull your peanut butter balls from the fridge. Using the back of a spoon, flatten your balls and place the flatten PB on top of your cookie. You want it to lay fairly flat, but covering must of your brookie.
  5. Melt the Baker's chocolate in the microwave. This should take about 60-75 seconds depending on your microwave's power. Using a spoon, top each brookie with a small amount of chocolate. Let the chocolate set. Store in an airtight container.

I may or may not have had 2 with my coffee yesterday morning. I'm not telling and as a true friend, I'm sure there is no judgement either way. Make this super rich and sweet goodies for your next Fall gathering and I promise, you'll be the most loved attendee in the house!

Now join the ladies of Tuesday Talk and I as we share our favorite cookie recipes! Grab our button and linkup. I am on the prowl for a new recipe for Thanksgiving so I'm hoping one of you has the perfect one!


Michelle - Grammie Time // Beth - Our Pretty Little Girls // Elizabeth - All Kinds Of Things // Stephanie - Wife Mommy Me // Christina - Waltzing In Beauty // Becky - BYBMG //  Lauren - Simply Free // Sarah - Abiding In Grace // Keri - Living In This Season // Laura - Life Is Beautiful // Jess & Katie - Sweet Little Ones // Whitney - Polka Dotty Place


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