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Buckeye Cookies

Yield 24 cookies


  • 1 family size box Fudge or Dark Chocolate Brownie Mix
  • 1/4 cup butter, melted
  • 4 oz (1/2 pkg) cream cheese
  • 1 egg
  • 1 cup powder sugar (plus more for rolling the peanut butter balls)
  • 1 cup creamy peanut butter
  • 4 blocks (4oz) Chocolate Candiquik (Comes in a 16oz package with 16 rectangular blocks.)


  1. In a stand mixer using the paddle attachment, beat the brownie mix, butter, cream cheese, and egg. The dough will be thick, and slightly sticky.
  2. Scoop the dough onto two silicone lined baking sheets, making 24 cookies. Smooth the edges of each dough ball to form a round cookie. A dab of water or cooking spray on your fingers helps!
  3. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into twenty four, 1-inch balls. You may need a little extra powdered sugar to roll the balls, but don't dry them out. Set aside.
  4. Bake the cookie dough at 350 degrees Fahrenheit for 12 minutes, keeping an eye out to make sure the cookies don't over-bake or under-bake.
  5. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that's okay. Let the cookies cool for 5 minutes. You can transfer them to a wire rack to cool completely or keep them on the cookie sheet.
  6. Melt the 4 blocks of chocolate Candiquik in a bowl in the microwave for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted.
  7. Spoon about ½ Tbsp of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

Recipe Notes

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