Buckeye Cookies Recipe

Introduction

These Buckeye Cookies combine rich chocolate and creamy peanut butter in a delightful treat that looks as good as it tastes. Perfect for sharing at parties or enjoying anytime you crave a sweet, nutty cookie.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ¼ cups (322 g) creamy peanut butter
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• 2 ½ cups (312.5 g) confectioners’ sugar
• 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
• ½ cup (1 stick / 113 g) unsalted butter

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat 1 cup softened butter, granulated sugar, and light brown sugar together until light and fluffy.
2. Step 2: Add the eggs and vanilla extract, mixing until fully combined.
3. Step 3: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Step 6: Using a 1-tablespoon cookie scoop, portion and roll dough into balls. Place them about 2 inches apart on the prepared sheets.
7. Step 7: Bake for 8-10 minutes, until edges are set but centers still look slightly soft. Remove from oven and let cool completely on baking sheets.
8. Step 8: For the peanut butter filling, beat together 1 ¼ cups peanut butter and ¾ cup softened butter in a medium bowl until smooth.
9. Step 9: Gradually add confectioners’ sugar and continue mixing until light and fluffy.
10. Step 10: Using a 1-tablespoon scoop, place a ball of peanut butter filling in the center of each cooled cookie. Gently press down to spread the filling, leaving a small border around the edges.
11. Step 11: To make the chocolate ganache, fill a pot halfway with water and bring to a simmer over low heat. Set a heat-safe bowl into the pot without touching the water.
12. Step 12: Add semi-sweet chocolate chips and ½ cup butter to the bowl. Stir gently as they melt until smooth, about 5 minutes.
13. Step 13: Spoon a small amount of melted chocolate over each peanut butter center to cover the filling.
14. Step 14: Let cookies sit at room temperature until the chocolate sets, or chill briefly to speed up firming.

Tips & Variations

• Use parchment paper on your hands when pressing the peanut butter filling to prevent sticking.
• For a crunchier texture, add chopped peanuts to the peanut butter filling.
• Swap semi-sweet chocolate chips for dark chocolate for a richer ganache.
• Chilling the dough overnight improves the flavor and texture of the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. Before serving, bring them to room temperature for the best flavor and texture. If chilled, you can warm them slightly in the microwave for a few seconds to soften the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in the filling, but creamy peanut butter results in a smoother filling.

Can these cookies be frozen?

Absolutely. Freeze the baked and decorated cookies in an airtight container for up to 3 months. Thaw them at room temperature before serving to enjoy the best texture.

Buckeye Cookies Recipe

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★★★★★

4.6 from 108 reviews

• Author: Naomi
• Total Time: 1 hour 40 minutes
• Yield: 51 cookies 1x

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Description

Delight in these classic Buckeye Cookies that combine rich cocoa chocolate cookie bases with a creamy peanut butter filling and a luscious chocolate ganache topping. This recipe yields soft, chewy cookies with a perfect balance of chocolate and peanut butter flavors, ideal for any festive occasion or sweet craving.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt

Peanut Butter Filling

• 1 ¼ cups (322 g) creamy peanut butter
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• 2 ½ cups (312.5 g) confectioners’ sugar

Chocolate Ganache

• 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
• ½ cup (1 stick / 113 g) unsalted butter

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Instructions

1. Beat butter with both sugars: In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, beat together softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, ensuring proper incorporation for the cookie base.
2. Add eggs and vanilla extract: Mix in the room temperature eggs and vanilla extract until fully combined, which helps in creating a smooth and rich dough consistency.
3. Whisk dry ingredients: In a separate medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt to evenly distribute the leavening agents and cocoa.
4. Add dry ingredients to wet mixture and chill: Gradually mix the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the dough to firm up and flavors to meld.
5. Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
6. Portion and shape dough balls: Using a 1-tablespoon cookie scoop, portion the chilled dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.
7. Bake cookies: Bake in the preheated oven for 8-10 minutes, until the edges are set but the centers still look slightly soft, which results in a chewy interior once cooled.
8. Cool cookies: Remove the cookies from the oven and let them cool completely on the baking sheets before filling.
9. Prepare peanut butter filling: In a medium bowl, beat creamy peanut butter and softened butter until smooth using a hand mixer. Gradually add confectioners’ sugar and beat until the mixture is light and fluffy, perfect for spreading.
10. Fill cookies: Using a 1-tablespoon scoop, place a ball of peanut butter mixture in the center of each cookie. Gently press the filling down, optionally using parchment paper to prevent sticking, so it covers most of the top leaving a small border around the edges.
11. Make chocolate ganache: Fill a pot about halfway with water and bring to a simmer over low heat. Place a heat-safe bowl over the pot, ensuring the bottom does not touch the water. Add semi-sweet chocolate chips and unsalted butter to the bowl, stirring with a rubber spatula until melted and smooth, about 5 minutes.
12. Top cookies with ganache: Spoon a small amount of melted chocolate ganache over the peanut butter filling on each cookie to cover the top evenly, creating a glossy finish.
13. Set the ganache: Let the cookies sit at room temperature until the chocolate sets completely, or chill briefly to firm up the ganache faster before serving.

Notes

• Room temperature eggs help in achieving a smooth dough mixture.
• Refrigerating the dough helps the cookies maintain shape during baking.
• Use parchment paper to prevent cookies and filling from sticking to your hands or surfaces.
• Chocolate ganache can be made with milk or dark chocolate chips for different flavor profiles.
• Store cookies in an airtight container at room temperature or refrigerated for longer freshness.
• These cookies freeze well; separate layers with parchment to prevent sticking.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Buckeye Cookies, peanut butter cookies, chocolate peanut butter dessert, holiday cookies, chocolate ganache cookies