Buckeye Cookies
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If you love buckeye candy, then you need to try my buckeye cookies! Just like the candy, these chewy chocolate cookies are made with a creamy peanut butter filling and rich chocolate coating. Recipe includes a how-to video!
Peanut Butter Buckeye Cookies
These buckeye cookies are the sweet and chewy embodiment of classic buckeye candy! Similar to my buckeye brownies, these cookies feature a rich, chocolatey, (but not too sweet) cookie topped off with a thick layer of peanut butter filling and decadent chocolate ganache. The ganache layer is extra thick too; it’s the same topping you’ll find on my MIllionaire’s shortbread.
You can make these into HUGE gourmet cookies (great if you own a bakery or sell cookies) or make them into smaller, normal sized cookies. The ones photographed here are the large version, but I typically stick with the standard-size since they are so indulgent. Instructions and measurements for both are included below, so take your pick!
What You Need
There are quite a few ingredients in this recipe, but don’t let that intimidate you! I promise these buckeye cookies are easy enough for beginner bakers.
- Butter. No, your eyes are not fooling you–there are three sticks of butter in the photo above! Two will be melted and combined with our cocoa powder in the cookies, and the remaining stick will be used for the filling. Who said these buckeye cookies were supposed to be healthy? Not me!
- Cocoa powder. I recommend using natural cocoa powder here. Dutch process cocoa works with too, but the chocolate flavor is stronger and more intense in a way that actually doesn’t play as nicely as I’d like with the peanut butter filling.
- Peanut butter. Use a creamy peanut butter to mimic the smooth, creamy filling in buckeyes. I haven’t tested this recipe with natural peanut butter, so I can’t say for sure how that would work here.
- Brown sugar. Using some brown sugar alongside regular granulated sugar makes for flavorful and chewy buckeye cookies. Stick with light brown sugar here; dark brown will make things a bit too sweet and rich.
- Heavy cream. We’ll heat this up on the stove before pouring it over our semisweet chocolate chips or couverture chocolate to create chocolate ganache. Double cream or whipping cream will work too.
SAM’S TIP: I know chilling cookie dough can test your patience, but it’s a necessary evil here. Chilling helps make the buckeye cookies thicker so we have a nice thick/sturdy base for all the heavy toppings we’re adding. Don’t skip it!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Buckeye Cookies
Prep the Cookie Dough
- Stir together the warm melted butter and cocoa powder until combined.
- Add the sugars, eggs, and vanilla and stir well.
- Combine the dry ingredients in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients until the dough is cohesive. Cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes.
Bake
- Roll the chilled dough between your palms using either 1/4 cup sized (big cookies) or 2 tablespoon sized (normal cookies) scoops. Place 2″ apart on a parchment lined baking sheet.
- Bake at 350F for either 10-12 minutes (big cookies) or 9-10 minutes (normal cookies). Flatten the tops of the cookies with the bottom of a drinking glass within 1 minute of removing from the oven. Let cool for 5 minutes before removing to a cooling rack.
Make the Peanut Butter Layer
- Beat the butter and peanut butter together with an electric mixer until smooth and creamy, then stir in the vanilla and salt.
- Gradually add the powdered sugar until the mixture is cohesive. It will be stiff.
- Scoop the filling in either 2 ½ tablespoon portions (big cookies) or 1 ½ tablespoon portions (normal cookies) and roll into a smooth ball.
- Flatten the balls into discs and press on top of the cooled cookies.
Chocolate Topping
- Heat the cream until steaming, then pour over the chocolate. Cover with foil and let sit for 5 minutes before stirring together.
- Drizzle the chocolate over the cookies and let it set until firm before enjoying. You can place the cookies in the fridge to speed this up!
SAM’S TIP: Let the warm cream and chocolate sit together under the foil for a few minutes before whisking to combine. If the chocolate still isn’t melting after this, you can microwave the mixture in 10-second increments until melted, stirring in between. Don’t overheat your chocolate, or you could make it seize.
Frequently Asked Questions
Nope! These cookies will be fine at room temperature. Just make sure to store them in an airtight container and enjoy within five days of making. Buckeye cookies also freeze well–follow the instructions in the recipe notes below if you’d like to do this.
My buckeye cookies are modeled after peanut butter buckeyes, a chocolate covered peanut butter candy. Buckeye candy gets its name from the Ohio state tree, which grows poisonous nuts that resemble the eyes of a deer (or a buck!), hence the name.
Yes! You can make the cookies themselves and the peanut butter layer in advance. Store both in an airtight container up to 3 days in advance. You’ll need to stir the peanut butter filling and make sure it’s smooth before using, if it’s too thick just stir in a splash of milk or cream. Do not make the ganache topping in advance.
If you love larger-than-life cookies, try my blueberry muffin cookies or strawberry cheesecake cookies next!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Buckeye Cookies
Equipment
Ingredients
Cookies
- 1 cup (226 g) unsalted butter, melted
- ½ cup (50 g) natural cocoa powder, (see note)
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Layer
- 2 cups (475 g) creamy peanut butter
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups (285 g) powdered sugar
Chocolate Topping
- 1 ½ cups (250 g) semisweet chocolate chips or couverture chocolate
- 6 Tablespoons heavy cream
Instructions
Cookies
- Combine melted butter and cocoa powder in a large mixing bowl and stir until well-combined.½ cup (50 g) natural cocoa powder, 1 cup (226 g) unsalted butter
- Add sugars, egg, egg yolk, and vanilla extract and stir well.1 cup (200 g) granulated sugar, ¾ cup (150 g) light brown sugar, 1 large egg + 1 large egg yolk, 1 teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.2 ¼ cups (280 g) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt
- Gradually add dry ingredients to wet, stirring until completely combined.
- Cover dough and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350F (175C).
- Once oven is preheated and dough is chilled, scoop dough into ¼ cup-sized balls (for LARGE cookies) or 2 Tablespoon-sized balls (for smaller/classic-sized cookies). Roll between your palms to form a smooth round ball. Space cookies at least 2” apart on baking sheet.
- Transfer to center rack of 350F (175C) oven and bake for 10-12 minutes (for large cookies) or 9-10 minutes (for smaller cookies). Within 1 minute of removing from the oven, use the clean, flat bottom of a 1-cup measuring cup (or glass, etc.) to gently flatten the surface of the cookie (you want a smooth flat surface for adding the peanut butter). Allow cookies to cool on baking sheet for at least 5 minutes before removing to cooling rack to cool completely before decorating.
Peanut Butter Layer
- Combine peanut butter and butter in a medium-large mixing bowl. Use an electric mixer to beat until smooth and creamy.2 cups (475 g) creamy peanut butter, ½ cup (113 g) unsalted butter
- Stir in vanilla extract and salt until well combined.1 teaspoon vanilla extract, ¼ teaspoon salt
- Gradually add powdered sugar until completely combined and you have a smooth but stiff mixture.2 ¼ cups (285 g) powdered sugar
- Scoop dough by 2 ½ Tablespoon portions (for large cookies) or 1 ½ Tablespoon portions (for standard cookies) and roll into a smooth ball (see note). Use your hands to flatten the mixture into a disk and press gently onto the surface of a cookie (if it’s too sticky, just spread it on the cookie gently with an icing spatula). Repeat until all cookies have been covered.
Chocolate Topping
- Place chocolate in a heatproof bowl. Pour cream into a small saucepan and warm over medium-low heat until steaming. Pour evenly over the chocolate, cover with foil, and let sit for 5 minutes. Remove foil and whisk until smooth. If chocolate hasn’t completely melted, you can heat in the microwave in 10-second intervals until smooth.1 ½ cups (250 g) semisweet chocolate chips or couverture chocolate, 6 Tablespoons heavy cream
- Drizzle chocolate over cookies. Allow chocolate to harden before enjoying (you can speed this up by popping them in the fridge, but cookies taste best at room temp).
Notes
Cocoa powder
I recommend and prefer natural cocoa powder, but Dutch process will work in a pinch.Peanut butter layer
If mixture is too sticky to handle, cover and chill in the fridge for 15-20 minutes and then try rolling again). If the peanut butter filling is still too sticky after chilling, just stir in additional powdered sugar, a tablespoon at a time, until manageable.Storing
Store in an airtight container at room temperature for up to 5 days. These cookie also freeze well, wrap tightly in plastic wrap and freeze for up to 3 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
As an Ohioan and MASSIVE peanut butter lover, I can concur that these cookies are AMAZING! Pretty easy to make too! I definitely will be making these again!!
Thank you so much for trying my recipe, Lu! I’m so glad you enjoyed the cookies so much! 🙂