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Twelve Days of Christmas Cookies:Buckeye Brownie Cookies

Buckeye Brownie Cookies

DAY 9: Buckeye Brownie Cookies

These cookies start with a simple cookie made from a brownie mix (and cream cheese to make them soft and gooey). Then they are topped with a mound of peanut butter fluffiness and drenched in dark chocolate.The topping is similar to the traditional Buckeye Candy, but not quite as sweet and dense (again, thanks to the addition of cream cheese). I think cream cheese is probably the most versatile of ingredients. It is perfectly at home in just about any recipe!

RECIPE:

Buckeye Brownie Cookies

Buckeye Brownie Cookies

Cookies:
2 boxes brownie mix
½ cup butter, melted
8 oz cream cheese, softened
2 eggs

Topping:
1 cup creamy peanut butter
8 oz cream cheese, softened
1 tsp vanilla extract
1 cup powdered sugar
8 oz dark/bittersweet chocolate (about 1 ½ cups chips)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

Topping (Prepare topping before baking cookies):
In a mixing bowl, combine peanut butter, 8 oz cream cheese, vanilla and powdered sugar. Beat with an electric mixer until smooth and fluffy. Set aside.

Cookies:
In a large mixing bowl, use an electric mixer to beat together the brownie mixes, melted butter, 8 oz cream cheese and eggs.

Use a medium cookie scoop, or tablespoon, to drop batter onto baking sheets. Bake for 12-15 minutes.

Use a small cookie scoop, or teaspoon, to spoon a ball of peanut butter topping onto each HOT cookie. Flatten topping just slightly with the palm of your hand. Allow cookies to cool for 5-7 minutes on the baking pan. Transfer to a wire rack and cool completely.

Melt chocolate in a double boiler or in the microwave (in 30 second increments). Spoon melted chocolate over the top of each cookie. Allow chocolate to set before serving or storing.

If cookies are not going to be eaten the same day, store them in the refrigerator.

Makes about 4 dozen cookies.

(Adapted from Inspired by Charm)

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Twelve Days of Christmas Cookies: Cookies ‘n’ Crème Brownie Bites

Cookies and Cream Brownie Bites 3

DAY 11: Cookies ‘n’ Crème Brownie Bites

A simple cookie recipe that starts with a brownie mix and ends with a kiss.

I added white chocolate chips to the dough, but next time I think I will leave them out. You can use Hershey’s Kisses or Dove Chocolates to top the cookies. When I used the Dove chocolates,  I let them melt on the hot cookies and then swirled them with a toothpick into a rounded shape.

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RECIPE:

Cookies ‘n’ Crème Brownie Bites

Cookies and Cream Brownie Bites 3

1 brownie mix (18-20 oz package)
4 oz cream cheese, softened
¼ cup butter, softened
1 egg
1 cup white chocolate chips (optional)
1 pkg. Hershey’s Cookies ‘n’ Crème Kisses or Dove Cookies & Crème Chocolates

Preheat oven to 350°F.

In a medium bowl, combine brownie mix, cream cheese, butter and egg. Beat with a mixer until smooth. If desired, stir in white chocolate chips.

Use a very small cookie scoop (about 2 tsp) or teaspoon to drop balls of dough onto baking sheets. Bake for 10-12 minutes. Do not overbake.

Cool cookies for 2 minutes on the baking sheet and then press a Hershey’s Kiss or Dove chocolate into the center of each cookie. Remove to a wire rack to cool.

If using the Dove chocolates, let the chocolate melt on the warm cookies and then swirl with a toothpick.

Makes 48 small cookies.

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Twelve (More) Days of Christmas Cookies: Almond Macaroon Brownies

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DAY 5: An easy way to dress up a boxed brownie mix!

Brownies topped with a coconut and almond cheesecake layer: thick, rich and delicious. As a real nut-lover, this recipe is one of my favorites.

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RECIPE:

Almond Macaroon Brownies

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1 brownie mix for 9×13” pan PLUS ingredients for preparing (usually water, oil and eggs)
1 cup coarsely chopped almonds, toasted
16 oz (2 pkg) cream cheese, softened
½ cup butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla
½ tsp almond extract
2 Tbs. flour
1 pkg (14 oz) flaked coconut

Preheat oven to 350°F.

Prepare brownie mix according to box directions. Add half of almonds to brownie batter. Spread in two greased 8×8” pans (or one greased 9×13” pan: see NOTE below).

With a mixer, beat cream cheese, butter and sugar. Beat in 2 eggs, vanilla and almond extracts and flour. Stir in coconut and remaining almonds. Carefully spread over brownie layer. Bake at 350°F for 40-45 minutes (50-60 minutes for 9×13” pan) until center is completely cooked (cover with foil if top layer starts to get too brown). Cool completely before cutting.

NOTE: I usually bake this in 2 square baking pans because the center will set faster. You can use a 9×13” pan instead, but be sure the center is completely cooked before removing from oven.

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies

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