Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.75 cup unsweetened Dutch-processed cocoa powder (65g)
  • 0.5 cup unsalted butter, melted (115g)
  • 1 cup granulated sugar (200g)
  • 0.5 cup light brown sugar, packed (100g)
  • 2 large eggs, room temperature (100g)
  • 1 tablespoon vanilla extract (13g)
  • 1 teaspoon baking powder (5g)
  • 0.5 teaspoon salt (3g)
  • 1 cup creamy peanut butter (250g)
  • 1.5 cups powdered sugar, sifted (180g)
  • 2 tablespoons unsalted butter, softened (30g)
  • 0.5 teaspoon vanilla extract (2g)
  • 0.5 cup semi-sweet chocolate chips (90g)
  • 1 teaspoon vegetable oil (5g)

Instructions:

  1. Prepare the Peanut Butter Centers: In a medium bowl, beat together the peanut butter, powdered sugar, 2 tablespoons softened butter, and 0.5 teaspoon vanilla until a smooth dough forms. Roll into 24 small balls (about 2 teaspoons each). Place them on a plate and chill in the freezer while you prepare the brownie dough.
  2. Mix the Brownie Batter: In a large bowl, whisk the 0.5 cup melted butter, granulated sugar, and brown sugar until well combined. Add eggs and 1 tablespoon vanilla, beating for 2 minutes until the mixture is pale and slightly fluffy.
  3. Incorporate Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until no streaks of flour remain. The dough will be thick and tacky.
  4. Scoop and Bake: Preheat your oven to 350°F (175°C). Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes until the edges are set but the centers still look slightly underdone.
  5. Create the Well: Immediately after removing the cookies from the oven, use the back of a rounded teaspoon to press a deep indentation into the center of each warm cookie.
  6. Assemble the Buckeye Layer: Place one chilled peanut butter ball into the center of each cookie. The residual heat will help the ball 'seat' into the brownie. Let the cookies cool completely.
  7. Top with Chocolate: Melt the chocolate chips and oil in the microwave in 30-second intervals until smooth. Spoon a small amount of chocolate over the peanut butter center or drizzle it over the top.
  8. Set and Serve: Allow the chocolate to firm up at room temperature or in the fridge for 15 minutes before serving.