These Buckeye Cookies feature tender chocolate cookies topped with a creamy peanut butter and chocolate mix. If you love Buckeye Candies, you’ll love these Buckeye Cookies!
I don’t want to talk too much here. Afterall, there are cookies to be made. So if you want to just get straight to the recipe, go ahead and scroll down.
But if you want to see a couple step-by-step pictures and get your burning questions answered, keep reading!
What is a Buckeye?
The Ohio Buckeye or American Buckeye is actually the name of a tree. Buckeye candies (those little balls of peanut butter covered with chocolate) look like the nuts of the tree.
So basically, that’s it. These cookies look so good that I just want to hurry up and make them as soon as possible. So here we go.
Ingredients for Buckeye Cookies
- flour
- unsweetened cocoa powder
- baking soda
- butter
- brown sugar
- eggs
- vanilla
- creamy peanut butter
- powdered sugar
- milk chocolate chips
- heavy cream
How to Make Buckeye Cookies
These cookies have three parts–the chocolate cookie, the peanut butter topping, and the chocolate topping. You can make the peanut butter topping and chocolate topping last, after the cookies have cooled.
When you mix up the dough, it’s going to be VERY thick and stiff. It will look kind of crumbly.
Once the dough is mixed, scoop it out with a large cookie scoop and roll into smooth balls. Place a few inches apart on a silicone-mat-lined baking sheet.
Then just bake until the cookies are puffy and cracked on top, 11-14 minutes in a 325 F. oven.
Once the cookies have cooled, you just spread a layer of peanut butter topping to the edges of the cookies, and then drop some melted chocolate on top. As you can see, I swirled my peanut butter and chocolate toppings together.
That’s it!
You’ll want to make these the same day you plan to serve them. As you can imagine, they need to be stored in a single layer so that the top doesn’t get smashed or messed up. But storing probably won’t be an issue, because I doubt there will be leftovers 🙂
Buckeye Cookies
These Buckeye Cookies feature tender chocolate cookies topped with a creamy peanut butter and chocolate mix. If you love Buckeye Candies, you'll love these Buckeye Cookies!
Ingredients
For the Cookies
- 3 1/2 cups flour
- 1/2 cup plus 2 Tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter (2 cubes), room temperature
- 2 cups light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
For the Peanut Butter Topping
- 3/4 cup creamy peanut butter
- 1/4 cup (4 Tablespoons) butter, room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Topping
- 1 1/4 cups semi-sweet chocolate chips
- 3-4 Tablespoons heavy cream, optional (see note below)
Instructions
For the Cookies
Preheat your oven to 325 degrees F. Line cookie sheets with silicone mats or parchment paper and set aside.
In a medium-sized bowl, mix the flour, cocoa powder, baking, soda and salt. Set aside.
In a large mixing bowl, beat the butter and brown sugar together on medium for three minutes. (If you have a stand mixer, I would use that rather than just a hand mixer. The dough gets really stiff and might tax a hand mixer).
Add the eggs and vanilla and beat until just combined.
Pour in the flour mixture and start mixing on low. Continue beating just until the dry mixture disappears into the wet mixture. Do not over-mix.
Use a large cookie scoop to scoop up the dough. Roll each scoop between your hands to make a smooth ball. Then place at least an inch apart on your prepared baking sheets.
Bake for 11-14 minutes, until the cookies are puffy and cracking, but don't look completely cooked through. Err on the side of under-baking.
Let cool for five minutes on the baking sheets. Then transfer to a wire rack to cool completely.
For the Peanut Butter Topping
Add the creamy peanut butter, butter, powdered sugar, and vanilla extract to a medium-sized bowl and beat on medium speed until fluffy.
Frost each cooled cookie.
For the Chocolate Topping
Put the chocolate chips into a microwave-safe bowl and heat for 20 seconds. If you have heavy cream, add it to the bowl as well. If not, just heat the chocolate chips alone.
Remove and stir after 20 seconds. Put back into the microwave and heat in 10-second increments, stirring in between.
If needed, add more heavy cream until desired consistency is reached.
Top each cookie with a rounded teaspoon of the melted chocolate and let cool.
Notes
If you don't have heavy cream to add to your melted chocolate chips, you can use just a little bit of vegetable oil or coconut oil to help thin it out. Start out with a very small amount (1/4 teaspoon) and then add more if needed.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 203mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 3g
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