Love chocolate and peanut butter? Try my Buckeye Cookies! These chewy chocolate cookies are made with a creamy peanut butter filling and rich chocolate coating.They are sweet, soft, and so good.
Want more tasty treats? Check out the Caramel Apple Eclair Cake. It’s like a yummy apple pie but in a cake. Or, if you like caramel and chocolate, you’ll love the Salted Caramel Chocolate Cake. It’s sweet, rich, and very tasty.
Ingredients List:
For the Cookies:
- Unsalted Butter: 1 cup (226 g), melted
- Natural Cocoa Powder: ½ cup (50 g)
- Granulated Sugar: 1 cup (200 g)
- Light Brown Sugar: ¾ cup (150 g), firmly packed
- Eggs: 1 large egg + 1 large egg yolk
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 ¼ cups (280 g)
- Chocolate Chips: 1 cup (about 175g)
- Baking Powder: 1 teaspoon
- Baking Soda: ¼ teaspoon
- Salt: ¾ teaspoon
Peanut Butter Layer:
- Creamy Peanut Butter: 2 cups (475 g)
- Unsalted Butter: ½ cup (113 g), softened
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon
- Powdered Sugar: 2 ¼ cups (285 g)
Chocolate Topping:
- Semisweet Chocolate Chips or Couverture Chocolate: 1 ½ cups (250 g)
- Heavy Cream: 6 Tablespoons
How to Make Buckeye Cookies:
1. Prep the Cookie Dough:
- In a large mixing bowl, combine the melted butter and cocoa powder, stirring until well-combined.
- Add the sugars, egg, egg yolk, and vanilla extract, stirring well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until completely combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for 30 minutes.
2. Baking the Cookies:
- Preheat your oven to 350°F (175°C).
- Once the dough is chilled, scoop it into either ¼ cup-sized balls (for LARGE cookies) or 2 Tablespoon-sized balls (for standard-sized cookies). Roll between your palms to form a smooth round ball and place them at least 2” apart on a baking sheet.
- Bake in the preheated oven for 10-12 minutes (large cookies) or 9-10 minutes (standard cookies). Within a minute of removing them from the oven, gently flatten the surface of each cookie using the bottom of a measuring cup or glass. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.
3. Making the Peanut Butter Layer:
- In a medium-large mixing bowl, beat the peanut butter and softened butter together until smooth and creamy.
- Stir in the vanilla extract and salt.
- Gradually add the powdered sugar, mixing until you have a smooth but stiff mixture.
- Scoop the mixture in either 2 ½ tablespoon portions (large cookies) or 1 ½ tablespoon portions (standard cookies), rolling each into a smooth ball. Flatten each ball into a disk and gently press onto the surface of a cooled cookie.
4. Preparing the Chocolate Topping:
- Place the chocolate in a heatproof bowl.
- In a small saucepan, warm the cream over medium-low heat until it’s steaming. Pour the warm cream over the chocolate, cover with foil, and let it sit for 5 minutes.
- Remove the foil and whisk the mixture until smooth. If the chocolate hasn’t fully melted, you can microwave it in 10-second intervals, stirring in between, until smooth.
- Drizzle the chocolate over the cookies and let it set until firm. To speed up the setting process, you can place the cookies in the fridge.
Other Delicious Recipes You May Also Enjoy!!
- Ultimate Oreo Cheesecake
- Oreo Cheesecake Tacos
- Caramel Pecan No-Bake Cheesecake
- Banana Pudding Cheesecake Squares
- Easy Candied Strawberries: Boost Your Dessert Game in Minutes!
Have you liked our Buckeye Cookies recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and SHARE the recipe with your friends.
