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4.9 from 48 votes

No-Bake Chocolate Peanut Butter Buckeye Cookies

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
45 mins
Cook Time
45 mins
Servings: 24 -36 cookies
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line two baking sheets with parchment paper. Set aside.
  2. For the cookies, in a medium saucepan, add the butter, granulated sugar, milk, cocoa powder, brown sugar, and salt.
  3. 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.
  4. Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.)
  10. Spread a spoonful of the cooled chocolate ganache on top of the peanut butter frosting.
  11. 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

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

% 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.