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Buckeye Cookies Recipe

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4 from 63 reviews

Delightfully rich Buckeye Cookies featuring a smooth peanut butter filling nestled in a chocolate cocoa cookie base, finished with a drizzle of melted semisweet chocolate. These treats combine the classic flavors of peanut butter and chocolate in a soft, slightly chewy cookie perfect for any occasion.

Ingredients

Peanut Butter Filling

  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar

Cookie Dough

  • 1 cup butter (at room temperature)
  • 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Chocolate Drizzle

  • 4 ounces semisweet baking chocolate (chopped, or 4 ounces semisweet chocolate chips)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Prepare Peanut Butter Filling: In a small bowl, stir together the creamy peanut butter and powdered sugar until the mixture is smooth and thick but still scoopable. If it's too soft, cover and refrigerate for 10-15 minutes to firm up slightly.
  3. Make Cookie Dough - Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the room temperature butter, brown sugar, and granulated sugar on medium speed until the mixture becomes light and creamy, about 3 to 5 minutes.
  4. Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter-sugar mixture and beat until fully combined, scraping down the bowl sides as needed to ensure even mixing.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to evenly combine the dry ingredients.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until a thick, uniform dough forms and no dry flour remains. Avoid overmixing to maintain a tender texture.
  7. Shape Cookies: Using a medium cookie scoop (about 1 1/2 tablespoons), portion dough into balls and place on prepared baking sheets spaced about 2 inches apart to allow for spreading.
  8. Flatten and Indent: Gently roll each dough ball between your palms to smooth it. Then flatten the tops slightly using the bottom of a clean glass or your palm. Press a small, deep indentation in the center of each cookie with your thumb or the back of a measuring spoon, being careful not to press through the dough.
  9. Add Peanut Butter Filling: Scoop approximately 1 teaspoon of the peanut butter filling, roll it into a ball, and nestle it into each cookie’s indentation, pressing gently so it fits snugly within the cookie center.
  10. Bake Cookies: Bake one sheet at a time in the preheated oven for 12 to 15 minutes, or until the cookie edges look set and the tops are dry and no longer glossy. Avoid overbaking for a soft chewy texture.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or until just warm, about 30 to 45 minutes.
  12. Melt Chocolate: While cookies cool, place chopped semisweet chocolate into a microwave-safe bowl. Microwave at 50% power for 30 seconds, then stir. Continue microwaving in 15- to 30-second bursts at 50% power, stirring after each until chocolate is melted and smooth to avoid burning.
  13. Drizzle Chocolate: Using a spoon or a piping bag, drizzle the melted chocolate over the cooled cookies evenly. Allow the chocolate to set at room temperature for 30 to 45 minutes, or refrigerate for 10 to 15 minutes for a quicker set.
  14. Serve or Store: Serve the Buckeye Cookies once the chocolate drizzle has fully set. Store in an airtight container to maintain freshness and texture.

Notes

  • Room temperature butter is essential for achieving the right cookie dough consistency.
  • Do not overbake cookies; they should look set at the edges but soft in the center for optimal texture.
  • Refrigerate the peanut butter filling if it feels too soft to help it hold its shape better in the indentation.
  • Chocolate drizzle can be customized using milk or dark chocolate depending on preference.
  • For a firmer chocolate set, refrigerate the cookies after drizzling chocolate.

Find it online: https://recipethrive.com/buckeye-cookies-recipe/