Description
Delight in these rich and chewy Buckeye Cookies, inspired by the classic peanut butter buckeye candies. Featuring a wonderfully chocolatey cookie base paired with a creamy peanut butter filling and a decadent chocolate coating, these cookies offer a perfect balance of sweet and nutty flavors. Ideal for peanut butter lovers looking for a fun and indulgent treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (melted)
- ½ cup natural cocoa powder
- 1 cup granulated sugar
- ¾ cup light brown sugar (firmly packed)
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Filling
- 2 cups creamy peanut butter
- ½ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups powdered sugar
Chocolate Coating
- 1 ½ cups semisweet chocolate chips or couverture chocolate
- 6 Tablespoons heavy cream
Instructions
- Prepare the Cookie Dough: In a large bowl, combine the melted butter, natural cocoa powder, granulated sugar, and light brown sugar. Beat together until smooth and well mixed. Add the large egg and egg yolk, then stir in the vanilla extract until incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft, chocolate cookie dough forms. Do not overmix.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps in shaping and baking.
- Prepare the Peanut Butter Filling: In another bowl, beat together the softened unsalted butter and creamy peanut butter until smooth and creamy. Add vanilla extract and salt, then gradually mix in powdered sugar until the filling is thick enough to hold its shape.
- Form the Cookies: Preheat your oven to 350°F (175°C). Scoop out about 2 tablespoons of cookie dough per cookie and place on a parchment-lined baking sheet. Bake for about 10 to 11 minutes or until set but still soft in the center. Allow the cookies to cool completely on a wire rack.
- Shape the Filling: Once cookies are cooled, scoop the peanut butter filling into balls approximately 1 to 1 ½ inches in diameter. Flatten each peanut butter ball slightly and place on top of each cookie, gently pressing to adhere.
- Chill the Assembled Cookies: Refrigerate the cookies with peanut butter filling for about 30 minutes to firm up before dipping in chocolate.
- Make the Chocolate Coating: In a heatproof bowl, melt the semisweet chocolate chips together with the heavy cream over a double boiler or in short bursts in a microwave, stirring until smooth and glossy.
- Coat the Cookies: Using a fork or dipping tool, dip each cookie with peanut butter topping into the melted chocolate to coat the filling and part of the cookie. Allow excess chocolate to drip off, then place on parchment paper to set.
- Set the Cookies: Let the coated cookies sit at room temperature or chill briefly in the refrigerator until the chocolate is firm and set.
Notes
- If you love peanut butter buckeyes, then you simply must try these buckeye cookies! Just like the candy, these chewy chocolate cookies are made with a creamy peanut butter filling and rich chocolate coating.
- Use natural cocoa powder for a more authentic, slightly tangy chocolate flavor.
- You can substitute chocolate chips with couverture chocolate for a smoother, glossier finish.
- To easily shape the peanut butter filling, chill the filling for 10 minutes before forming balls.
- Store cookies in an airtight container at room temperature or in the refrigerator for up to a week.
- Recipe includes a how-to video for visual guidance on each step.
Nutrition
- Serving Size: 1 large cookie
- Calories: 920 kcal
- Sugar: 65 g
- Sodium: 441 mg
- Fat: 57 g
- Saturated Fat: 26 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 94 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 87 mg
