Buckeye Cookies
User Reviews
5
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Prep Time
35 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
12 large or 24 small cookies
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Calories
920 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Buckeye Cookies
Description
This Buckeye Cookies recipe begins with a cocoa-based cookie dough combining melted butter, cocoa powder, sugars, eggs, vanilla, and dry ingredients including flour, baking powder, baking soda, and salt. The dough is chilled to firm before scooping into large or classic-sized balls and baking until set. Cookies are gently flattened shortly after baking to create a smooth surface for the filling.
The peanut butter layer mixes creamy peanut butter with softened butter, vanilla, salt, and powdered sugar to form a sweet, firm filling. Once the cookies are cooled, this peanut butter mixture is spread evenly over the cookie bases.
The final step is topping the filled cookies with a chocolate ganache made by melting semisweet chocolate chips with heavy cream until smooth, then spreading or drizzling it over the peanut butter layer. The combination provides a soft, rich cookie with contrasting flavors and smooth textures reminiscent of buckeye candies.
The cookies can be stored at room temperature or frozen for longer keeping. Adjustments to cocoa powder type and powdered sugar in the filling help achieve the desired texture and flavor balance.
Ingredients
Cookies
- 1 cup butter melted, unsalted
- ½ cup cocoa powder see note, natural
- 1 cup granulated sugar
- ¾ cup light brown sugar firmly packed
- 1 egg plus 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Layer
- 2 cups peanut butter creamy
- ½ cup butter softened, unsalted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups powdered sugar
Chocolate Topping
- 1 ½ cups 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.
- Add sugars, egg, egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and 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.
- Stir in vanilla extract and salt until well combined.
- Gradually add powdered sugar until completely combined and you have a smooth but stiff mixture.
- 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.
- 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
- Natural cocoa powder is preferred for flavor, but Dutch process can be substituted.
- If dough is too sticky to shape, chill it for 15-20 minutes before rolling.
- Add powdered sugar to the peanut butter filling in tablespoons to reach a manageable consistency if it is too sticky.
- Store cookies in an airtight container at room temperature for up to five days.
- For longer storage, wrap tightly and freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large or 24 small cookies
Amount Per Serving
Calories 920 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 920kcal | 46% |
| Carbohydrates | 94g | 31% |
| Protein | 15g | 30% |
| Fat | 57g | 88% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 441mg | 18% |
| Potassium | 485mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 65g | 130% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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