Introduction

Peanut Butter Buckeye Cookies combine rich chocolate with a creamy peanut butter filling for a decadent treat. These cookies are perfect for anyone who loves the classic buckeye flavors in a portable, delicious cookie form.

The image shows a stack of cookies on a white plate with a white marbled background. Each cookie has three visible layers: the bottom layer is a dark, rich, and slightly crumbly chocolate base; the middle layer is a thick, creamy peanut butter filling with a light tan color and smooth texture; the top layer is a shiny, smooth dark chocolate coating that covers the peanut butter layer. One cookie is broken in half and placed on top of the others, clearly showing the three layers in detail. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) melted butter
1 cup (220g) packed light brown sugar
1/2 cup (95g) granulated sugar
2 large eggs
1 tablespoon (15ml) pure vanilla extract
1 ½ cups (210g) all-purpose flour
1 cup (110g) Hershey’s Special Dark Cocoa powder
1 teaspoon salt (5g)
1 teaspoon (4g) baking soda
1 bag (12oz/340g) semi-sweet chocolate chips
6 tablespoons (85g) unsalted butter, at room temperature (for filling)
1 cup (264g) creamy peanut butter (for filling)
1 ½ – 2 cups (195g – 260g) powdered sugar, sifted (for filling)
1 teaspoon (5ml) pure vanilla extract (for filling)
1 bag (12oz/340g) dark chocolate chips (for topping)
¾ cups (177ml) heavy whipping cream (for topping)

Instructions

Step 1: Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking mat.
Step 2: Melt the butter in a microwave-safe bowl for 30-45 seconds. Let cool briefly, then combine with brown and granulated sugar. Beat on medium speed for 2-3 minutes until well mixed.
Step 3: Add the eggs and vanilla extract to the sugar mixture. Continue beating until fully incorporated.
Step 4: In a separate bowl, stir together the flour, cocoa powder, salt, and baking soda. Gradually add these dry ingredients to the wet dough, mixing on low until dough forms.
Step 5: Before the mixture thickens, fold in the semi-sweet chocolate chips until well incorporated.
Step 6: Scoop large portions of dough onto the prepared baking sheet about 2 inches apart. Bake for 9-11 minutes, aiming for a slightly underbaked center.
Step 7: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 8: For the peanut butter filling, beat the softened butter and peanut butter together until smooth and lump-free. Add powdered sugar and vanilla extract, beating until well combined.
Step 9: To prepare the chocolate topping, combine dark chocolate chips and heavy cream in a microwave-safe bowl. Heat at 50% power for 60-90 seconds, stirring until melted and smooth. Add extra cream if the ganache is too thick.
Step 10: Use a medium cookie scoop to place peanut butter filling on each cooled cookie. Spread evenly with a spatula or knife. Freeze for 10-15 minutes until firm.
Step 11: Spoon the chocolate ganache over each peanut butter-topped cookie. Gently spread to cover and allow to set before serving.

Tips & Variations

For extra texture, add chopped peanuts to the peanut butter filling.
If you prefer a milk chocolate topping, substitute dark chocolate chips with milk chocolate chips.
Use a silicone cookie scoop for easy portioning and less sticking.
Chill the dough before baking for thicker cookies with a chewier texture.

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 one week. To reheat, let sit at room temperature or warm briefly in the microwave. Avoid excessive heat to keep the peanut butter filling firm.

How to Serve

The image shows a close-up of several stacked cookies on a white plate, set on a white marbled texture. Each cookie has three distinct layers: a dark, rich chocolate cookie base with a rough, crumbly texture; a middle layer of smooth, light tan peanut butter frosting that is thick and creamy, slightly rising above the cookie base; and a top layer of glossy, dark chocolate ganache, smooth and shiny, covering the peanut butter layer evenly. The top cookie on the stack is broken in half, revealing the soft texture of the chocolate cookie and creamy peanut butter inside. A woman's hand is gently holding the broken cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for a bit more texture in the filling. Just make sure it’s well mixed to avoid lumps.

Do these cookies freeze well?

Yes, both the cookies alone and the assembled buckeye cookies freeze well. Wrap them tightly and thaw at room temperature before serving.