Buckeye Brownie Cookies

Ingredients

• 1 box Chocolate Cake Mix (15.25 oz box, used as brownie base)
• 0.5 cup Vegetable Oil (neutral oil such as canola or vegetable)
• 0.5 cup Applesauce (unsweetened, used as egg substitute)
• 10 oz Peanut Butter (creamy, full 10 oz jar used)
• 4 oz Vanilla Frosting (about half of an 8 oz jar, adds sweetness and creaminess to filling)
• 8 bars Hershey's Milk Chocolate Bars (broken and melted; 2 sleeves (4 bars each) from Dollar Tree)

Instructions

1. Make the brownie dough

   Combine the chocolate cake mix, 1/2 cup vegetable oil, and 1/2 cup applesauce in a mixing bowl. Stir until a thick, uniform dough forms.

   Time: PT5M

2. Chill the dough

   Cover the bowl with plastic wrap and refrigerate for about 1 hour to firm up the dough.

   Time: PT1H

3. Shape the cookies

   Divide the chilled dough into eight equal pieces, roll each into a ball, and gently flatten the tops.

   Time: PT5M

4. Bake the cookies

   Place the dough balls on a parchment‑lined baking sheet and bake at 350°F for 14 minutes.

   Time: PT14M

   Temperature: 350°F

5. Cool completely

   Remove the cookies from the oven and let them cool on a rack until completely room temperature.

   Time: PT15M

6. Prepare peanut butter topping

   In a clean bowl, mix the entire 10 oz jar of creamy peanut butter with about half of the vanilla frosting (≈4 oz) until thick enough to roll without sticking.

   Time: PT5M

7. Add peanut butter layer

   Divide the peanut butter mixture evenly among the eight cookies, roll each portion into a ball, then flatten it to cover the top of each cookie.

   Time: PT5M

8. Melt the chocolate

   Break the 8 chocolate bars into pieces, place them in a microwave‑safe bowl, and microwave in 30‑second bursts, stirring between bursts, until smooth.

   Time: PT5M

9. Top with chocolate

   Spoon the melted chocolate onto the center of each cookie and spread it out with the back of a spoon to create a smooth coating.

   Time: PT5M

10. Final chill

    Place the finished cookies back in the refrigerator for about 30 minutes to set the chocolate.

    Time: PT30M

Nutrition Facts

Calories

920

Protein

8 g

Carbohydrates

100 g

Fat

55 g

Fiber

3 g