Small-batch Buckeye Brownie Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 2 cup + tablespoon All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Bittersweet chocolate
  • 1 heaping 3 cup + heaping tablespoon Brown sugar
  • 1 1 tablespoon + teaspoon Cocoa powder
  • 1/4 cup Powdered sugar
  • 1/8 tsp Salt
  • 3/4 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter, unsalted

Found on bakingmischief.com

Description

Directions

• In a small bowl, melt butter and 2/3 cup of the chocolate chips together in the microwave. Heat for 30 seconds and stir. Then continue in 15-second bursts, stirring in between until smooth. Set aside to cool for 5 minutes.
• In a medium bowl, whisk together brown sugar, egg, and vanilla until just combined. Whisk in the cooled chocolate mixture.
• Mix in flour, cocoa powder, and salt, until just combined.
• Cover and chill dough for 45 minutes until the dough is firm enough to handle.
• Preheat oven to 325°Line baking sheet with parchment paper or silicone baking mat.
• Roll dough into 6 large balls and place on prepared cookie sheet spaced evenly apart. Bake for 10 to 13 minutes until edges of the cookie are crinkled and look set.
• In a small bowl, use a fork to mix peanut butter and powdered sugar until well-combined. Divide mixture into 6 even balls. Squish peanut butter into 1/4-inch disks between the palms of your hands and place in the centers of the warm cookies, pressing them down just slightly.
• In a small bowl, melt chocolate. Heat in the microwave for 30 seconds, stir and then microwave for an additional 15 seconds. Repeat until chocolate is melted. Spoon over the cookies and chill until chocolate is set. Serve and enjoy!