Description
Indulge in the ultimate peanut butter and chocolate combo with these Buckeye Cookies. Featuring chewy chocolate cookies sandwiching a creamy peanut butter filling and finished with a rich chocolate coating, this recipe brings the beloved buckeye candy to cookie form. Perfectly balanced with sweet and salty notes, these cookies offer a delightful treat for peanut butter lovers and chocolate fans alike.
Ingredients
Scale
Chocolate 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 Chocolate Cookie Dough: In a large bowl, mix melted butter, natural cocoa powder, granulated sugar, and light brown sugar until smooth. Add the egg and egg yolk followed by the vanilla extract and combine well. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until a dough forms. Chill the dough in the refrigerator for at least an hour to firm up for easier handling.
- Make Peanut Butter Filling: In a medium bowl, beat softened butter and peanut butter until creamy. Add vanilla extract and salt, mixing well. Slowly incorporate powdered sugar a little at a time, beating until the mixture is smooth, firm, and holds shape when scooped.
- Form Cookies: Take chilled chocolate cookie dough and roll into balls. Flatten each slightly on a baking sheet lined with parchment paper. Take a small scoop of peanut butter filling and form into slightly smaller balls or discs, then place on top of the flattened cookie dough. Cover peanut butter filling with another thin layer of chocolate dough, sealing edges carefully to encase filling completely. Alternatively, form cookie base and add filling on top before baking depending on texture preference.
- Bake Cookies: Preheat oven to 350°F (175°C). Arrange formed cookies evenly spaced on baking sheets lined with parchment paper. Bake for about 11 minutes until cookies are firm around edges but soft in the center. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
- Prepare Chocolate Coating: In a heatproof bowl, combine semisweet chocolate chips and heavy cream. Melt gently over a double boiler or in short intervals in the microwave, stirring until smooth and glossy.
- Decorate Cookies: Once cookies have cooled completely, dip the tops of each cookie into the melted chocolate coating or use a spoon to drizzle chocolate over the cookies, mimicking the traditional buckeye candy look with a peek of peanut butter filling visible in the center. Place on parchment paper and allow coating to set at room temperature or in the refrigerator.
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.
- For the best texture, use natural cocoa powder to get a deep chocolate flavor with slight acidity helping leavening.
- Use good quality peanut butter for a creamy and flavorful filling.
- Make sure peanut butter filling is firm enough to hold its shape before assembling.
- Chill the dough before shaping to prevent spreading during baking.
- You can substitute couverture chocolate for an even richer chocolate coating if desired.
- Recipe includes a how-to video for visual guidance on assembly and coating.
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
