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 ¼ 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
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
Recommended Equipment
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Trisha Cawley
Just made these today while visiting my kids. They are decadent and so good. My only issue is mine spread. I did put them in the fridge for 30 minutes. Should I have done it longer? I am sure I followed all the steps but ended up with much bigger but thinner cookies then planned. It’s an amazing recipe.
Sam
I’m so sorry to hear this happened, Trisha! Did you add the sugars to the butter while it was hot? Did they chill long enough?
Trisha
I didn’t check the butter temperature, but will make sure I do next time and let it chill for an hour. Thanks!
Micki
These cookies never fail and my only regret is that I’ve come this far without having them in my life until now!
Sam
This is so nice to hear! Thank you so much for trying my recipe and letting me know how it turned out, Micki! I really appreciate it! I hope you find more recipes around the site that you love just as much! 🙂
Ashley D
are these safe to leave out of the fridge if there’s heavy cream in the top layer of chocolate?
Sam
Hi Ashley! If you feel more comfortable you can certainly refrigerate them in an air tight container. For best results I like to serve them at room temperature. 🙂
Deb
Thanks so much for this recipe – there aren’t many like this! We were trying to replicate a cookie from a local bakery and finally have found a way thanks to you. Only thing is that it does take longer than the recipe states, as there are several rest periods needed. Everyone loves these and it’s such an impressive cookie!
Sam
I’m so glad you enjoyed them so much, Deb! 🙂
Kelly Jean
I made these cookies several times, by popular demand. I even won first place at our Christmas baking contest at work.
Sam
That’s so awesome! I’m glad they’ve been such a hit!
Molly
These cookies are one of the best things I have ever made and I am not exaggerating. Never have I received so many compliments from people for making something as when I made these. People were raving about them. I was apprehensive to make them when I looked over the recipe because of all the steps. However, do not worry. If you follow the recipe, they will turn out perfectly. I actually even made them gluten and dairy free! I just swapped out the regular flour for gluten free flour, used vegan butter and then dairy free chocolate chips and almond milk for the ganache and it worked! No one could believe they were gluten and dairy free. These are going to be my go-to treats when I need to bring something. They also freeze perfectly. I am so thankful for this recipe!
Sam
I’m so glad everyone enjoyed them so much, Molly! Thank you for the feedback in making them gluten and dairy free. I frequently get asked, but don’t have the opportunity to try it so the input is very helpful. 🙂
Deb
Since my bakery always sells out of theirs until I get there, I thought I would search to see if I could find a recipe to make them myself. I am so thrilled I found your site! These cookies are amazing! It took me more than the total time stated, but they were well worth it!!
Sam
I’m so glad you enjoyed them so much, Deb! 🙂
Nida Willson
these cookies are very good, but very rich and very sweet! I didn’t use all the powdered sugar the recipe calls for in the peanut butter layer. I made the smaller size cookie. I can’t Imagine eating a whole one of the larger size. when I make again, I will make them much smaller.
Sam
I’m glad you enjoyed them! 🙂
Debbie Sandler
After the chocolate sets, can the cookies be stacked for transport?
Sam
Hi Debbie! It won’t completely firm up and you could run into issues with the ganache smudging a bit.
Lorley
My family loved this recipe. Being from the Midwest ( go Hawkeyes) I try all kinds of ‘ buckeye’ recipes. This is our favorite. The cookies are chocolatey deliciousness. I used a # 16 scoop for 13 cookies. The peanut butter filling is the star and the ganache takes it over the top. It was a wonderful flavor combination with cookie texture, peanut butter smoothness and ganache richness. I also had leftover peanut butter filling. I scooped out little balls and placed them in the fridge where we’ve been nibbling on them as a snack. I sent the last of the cookies home with the grandkids to reduce temptation. These are beautiful cookies and delicious to boot. Thanks for putting together a different Buckeye recipe.
Sam
I’m so glad you enjoyed them so much, Lorley! 🙂
Sandy Gore
I made these cookies today they turned out great thanks for sharing
Sam
I’m so glad you enjoyed them so much, Sandy! 🙂
Josh
can you make the cookie dough 24-36 hours in advance before baking?
Sam
Hi Josh! That should work just fine. 🙂
Amy
Just like everything else Sam shares with us, these cookies are wonderful. Thanks again for elevating my baking hobby. I love deciding which recipe to try next and repeating favorites, too!
Sam
Thank you so much, Amy! I’m happy to help. 🙂
Tamara G
My 10 year old made these and they were absolutely delicious! Will definitely make again!!
Sam
That’s so awesome, Tamara! I’m so glad everyone enjoyed them! 🙂
Dean Williamson
So, so, so gooooooood. Had a lot of the peanut butter “cream” remaining though. So, just chilled it and ate it as peanut butter fudge!! It’s a great recipe.
Sam
I’m so glad you enjoyed them so much, Dean! 🙂