No-Bake Chocolate Peanut Butter Buckeye Cookies
User Reviews
4.9
48 reviews
Excellent
No-Bake Chocolate Peanut Butter Buckeye Cookies
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
No-Bake Cookies:
- ½ cup (8 tablespoons) butter (I use salted)
- 1 ½ cup granulated sugar
- ½ cup milk
- ⅓ cup natural, unsweetened cocoa powder
- ¼ cup packed light brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup creamy peanut butter
- 3 cups quick oats (see note)
Peanut Butter Frosting:
- ¼ cup (4 tablespoons) butter, softened
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- Pinch salt
Chocolate Ganache:
- ¾ cups chocolate chips, semisweet or bittersweet
- ⅓ cup heavy cream
Instructions
- Line two baking sheets with parchment paper. Set aside.
- For the cookies, in a medium saucepan, add the butter, granulated sugar, milk, cocoa powder, brown sugar, and salt.
- Set the pan over medium-low heat and bring the mixture to a boil, stirring gently (not vigorously) to make sure it doesn't stick. Once boiling, stop stirring, and cook for 60-90 seconds.
- Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined.
- Scoop about 3 tablespoons of dough into mounds on the baking sheets. Let cool for a few minutes and pat into round balls/circles. Press a divot into the center of each mound so it looks like a cute little chocolate nest.
- For the peanut butter frosting, in a medium bowl using a handheld electric mixer (or in a stand mixer fitted with the whisk attachment), cream together the butter, peanut butter, and vanilla until creamy and smooth.
- Add the powdered sugar and salt and mix until well-combined and creamy, 1-2 minutes, scraping down the sides of the bowl as necessary. Add a tablespoon of milk at a time and continue mixing if the frosting is too thick.
- For the chocolate ganache, place the chocolate chips in a small bowl. Heat the cream to a simmer and pour over the chocolate chips. Let sit for 2-3 minutes. Stir with a rubber spatula until glossy and smooth. Let cool until room temperature.
- Dollop peanut butter frosting (about a tablespoon) into the center of each no-bake cookie. (The frosting can be smoothed out with lightly wet fingertips.)
- Spread a spoonful of the cooled chocolate ganache on top of the peanut butter frosting.
- Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature.
Notes
- Oats: quick oats work best in this recipe. Old-fashioned rolled oats or steel cut oats won't work in this recipe (the texture will be too chunky and piece-y).
- No-Bake Cookies: sometimes no-bake cookies can turn out grainy and/or gritty. To help prevent this, don't stir once the mixture comes to a boil. Also, when adding the peanut butter and oats, stir gently (not vigorously) and don't scrape the sides of the pan.
Nutrition Information
Show Details
Serving
1 cookie
Calories
196kcal
(10%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
13mg
(4%)
Sodium
88mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 24-36 cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 196kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 88mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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