BUCKEYE BROWNIE COOKIES


INGREDIENTS

  • 8 oz dark chocolate chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 2 large eggs
  • 1/2 cup light brown sugar lightly packed
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1/2 cup semisweet chocolate chips


INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
  1. In a microwave safe bowl, add the butter and chocolate and microwave for 30 seconds.
  2. Stir and microwave a second time until completely melted.
  3. Let cool for a couple of minutes.
  4. In a small bowl mix the eggs and sugar.
  5. Add them to the chocolate mixture and stir to combine.
  6. Add in flour and baking powder, stir until just combined.
  7. Refrigerate batter for at least 30 minutes, preferably 45-60 minutes.

  8. Preheat oven to 350 degrees.
  9. Scoop out cookie dough in 2 tablespoon sized balls.
  10. To measure accurately I used a coffee spoon.
  11. On a silpat put 6 cookies to a full cookie sheet.
  12. Mix the peanut butter and powdered sugar.
  13. In a small microwaveable bowl melt the semisweet chocolate in 30 second increments until fully melted.
  14. Bake for 11-12 minutes.
  15. Add 1 tablespoon of the peanut butter mixture to the top of the warmed cookies and flatten slightly.
  16. Spoon over the melted chocolate and let cool. (I usually refrigerate them for 15 minutes)
  17. When they come out of the oven they will look like little mountains, but when they cool they will deflate.




Recipe source: dinnerthendessert