Introduction

Buckeye Cookies are a delicious twist on the classic candy, combining rich chocolate and creamy peanut butter in a soft, chewy cookie. Perfect for peanut butter lovers, these treats feature a luscious peanut butter filling topped with a smooth chocolate ganache. They make an irresistible dessert for any occasion.

The image shows multiple chocolate cookies with two distinct layers, neatly placed on a round cooling rack over a white marbled surface. Each cookie has a dark brown, slightly rough-textured base, topped with a creamy beige middle layer that looks smooth and thick. The top layer is a glossy, rich dark chocolate spread, swirled gently in a circular motion, creating a shiny and smooth finish that contrasts with the matte cookie base. The cookies are arranged closely but not overlapping, filling the cooling rack almost edge to edge. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened butter with granulated sugar and light brown sugar until light and fluffy.
Step 2: Add eggs and vanilla extract, mixing until fully combined.
Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt.
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.
Step 5: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 6: Using a 1-tablespoon cookie scoop, portion and roll dough into balls. Place on prepared baking sheets about 2 inches apart.
Step 7: Bake for 8-10 minutes until the edges are set but the centers still look slightly soft. Remove from the oven and let cookies cool completely on the baking sheets.
Step 8: For the peanut butter filling, beat together creamy peanut butter and ¾ cup softened butter until smooth.
Step 9: Gradually add confectioners’ sugar and beat until the mixture is light and fluffy.
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.
Step 11: Prepare the chocolate ganache by simmering a pot of water over low heat. Place a heat-safe bowl above the simmering water, ensuring it does not touch the water.
Step 12: Add semi-sweet chocolate chips and ½ cup unsalted butter to the bowl. Stir continuously until melted and smooth, about 5 minutes.
Step 13: Spoon a small amount of melted chocolate over each peanut butter center to cover the filling.
Step 14: Allow cookies to sit at room temperature until the chocolate sets, or chill briefly to firm the chocolate faster.

Tips & Variations

Use parchment paper or a small piece on your hand when pressing peanut butter filling to prevent sticking.
For a crunchier texture, add chopped roasted peanuts to the peanut butter filling.
Substitute semi-sweet chocolate chips with dark or milk chocolate for different flavor profiles.

Storage

Store Buckeye Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. If chilled or frozen, allow cookies to come to room temperature before serving. Reheat briefly to soften the chocolate, if desired.

How to Serve

The image shows a close-up of a stack of two chocolate cookies with three distinct layers each. The bottom layer is a dark brown, slightly rough-textured cookie base. The middle layer is a light beige, creamy peanut butter filling with a smooth and slightly crumbly texture. The top layer is a rich, glossy chocolate ganache with a shiny, smooth finish that covers the peanut butter and drips slightly over the edges. The stack is placed on a dark baking surface with other similar cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. This helps enhance the flavors and makes it easier to handle.

What if I don’t have a stand mixer?

You can use a hand mixer or even mix by hand with a sturdy spoon. Just beat the butter and sugars until creamy and proceed as instructed.