Description
Delight in the irresistible flavors of Buckeye Cookies, inspired by the classic peanut butter buckeye candy. These chewy chocolate cookies are filled with a creamy, sweet peanut butter center and coated in a luscious chocolate glaze, offering a perfect balance of rich chocolate and smooth peanut butter in every bite. This recipe also includes a helpful how-to video to guide you through making these delicious treats at home.
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 mixing bowl, combine the melted unsalted butter and natural cocoa powder until smooth. Add the granulated sugar and light brown sugar to the mixture and whisk until fully incorporated. Beat in the large egg and egg yolk, followed by the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Chill the Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms the dough, making it easier to handle and resulting in better texture for the cookies.
- Make the Peanut Butter Filling: In a medium bowl, beat together the creamy peanut butter, softened unsalted butter, vanilla extract, and salt until smooth and well blended. Gradually add the powdered sugar, mixing thoroughly until the filling is creamy and holds together easily when scooped.
- Form the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out cookie dough balls about 1.5 tablespoons each and arrange them on the baking sheets, spacing them about 2 inches apart. Bake for 10 to 11 minutes or until the cookies are set but still soft in the center. Remove from the oven and allow them to cool completely on wire racks.
- Assemble the Buckeye Cookies: Once the cookies are cooled, scoop about 1 tablespoon of peanut butter filling onto the flat side of half of the cookies, then gently press the remaining cookies on top to create sandwiches. Place assembled cookies on a parchment-lined tray and chill for at least 30 minutes to firm up the filling.
- Prepare the Chocolate Coating: In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each until the chocolate is fully melted, smooth, and glossy.
- Dip the Cookies in Chocolate: Using a fork or dipping tool, carefully dip each sandwich cookie into the melted chocolate, covering the peanut butter filling completely but leaving a little border of cookie visible around the edges. Place the dipped cookies back onto the parchment-lined tray.
- Set the Chocolate Coating: Refrigerate the dipped cookies for at least 1 hour or until the chocolate coating is firm and set. Once set, store the cookies in an airtight container at room temperature or in the refrigerator for longer freshness.
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.
- The use of natural cocoa powder helps to bring out a rich chocolate flavor with slight acidity, balancing the sweetness.
- You can substitute semisweet chocolate chips with couverture chocolate for a smoother, more professional finish.
- Make sure to chill the dough and filling properly to make assembly easier and improve texture.
- Store cookies in an airtight container to maintain freshness; they keep well for up to one week at room temperature or two weeks refrigerated.
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
