Buckeye Cookies are a delicious combination of peanut butter and chocolate. These delicious rich chocolate cookies are a baked version of the classic no bake buckeye balls candy.
A creamy peanut butter filling is baked in the center of each chewy chocolate buckeye cookie and garnished with melted chocolate.
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Ingredients in Buckeye Cookies
- creamy peanut butter
- powdered sugar
- unsalted butter, softened
- light brown sugar
- granulated sugar
- egg
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- salt
- milk
- ¾ cup chocolate chips
How to Make Peanut Butter Buckeye Cookies topped with Chocolate
Preheat the oven. Preheat the oven to 375ºF and line two cookie sheets with parchment paper.
Make the peanut butter filling. Combine the first two ingredients (creamy peanut butter. and powdered sugar) until smooth. Set aside.
Combine the wet ingredients. Combine the softened unsalted butter together with the granulated and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
Combine the dry ingredients. In a separate bowl, combine the unsweetened cocoa powder with the all purpose flour, baking soda, and salt.
Slowly mix the dry mixture into the wet ingredients until a soft dough forms.
Scoop the cookie dough. Using a #40 cookie scoop (approx 1.6 tablespoons) scoop the cookie dough and roll into balls.
Fill with peanut butter filling. Flatten the dough out into a circle and place a teaspoon's worth of peanut butter filling in the center of the flattened dough.
Close up the cookie. Fold the dough up around the cookie, pinching the seams closed. If needed, add a little extra dough to close up the seams.
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Bake. Bake the cookie sheets in batches for 8 to 10 minutes.
Cool. Allow the cookies to cool for ten minutes before adding the chocolate topping.
Melt the chocolate. In a microwave-safe bowl, heat the milk just it starts to feel hot. Pour the hot milk over the chocolate chips and allow it to sit so it melts the chocolate chips.
Stir the chocolate mixture until smooth. If necessary, heat for an additional 5 seconds at a time - careful not to burn the chocolate.
Top the cookies with chocolate. Drizzle chocolate into the center of each cookie and use the back of a spoon to swirl it around. Allow the chocolate to harden before storing.
What's Needed to Make Buckeye Cookies
- Cookie Scoop - Get the same size cookies every time with this super helpful kitchen tool.
- Cookie Sheets
- Hand Mixer - You can opt for using a spoon to stir by hand but using a hand mixer will save time and effort.
- Parchment Paper - parchment paper makes for very easy cleanup but also helps the cookies brown evenly.
More of Our Favorite Cookie Recipes
📖 Recipe
Peanut Butter Buckeye Cookies
Buckeye Cookies are a delicious combination of peanut butter and chocolate. These delicious rich chocolate cookies are a baked version of the classic no bake buckeye balls candy.
Ingredients
- 1 cup creamy peanut butter
- ⅓ cup powdered sugar
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 4 tablespoons milk
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 375ºF and line two cookie sheets with parchment paper.
- Combine the first two ingredients (creamy peanut butter. and powdered sugar) until smooth. Set aside.
- Combine the softened unsalted butter together with the granulated and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
- In a separate bowl, combine the unsweetened cocoa powder with the all purpose flour, baking soda, and salt.
- Slowly mix the dry mixture into the wet ingredients until a soft dough forms.
- Using a #40 cookie scoop (approx 1.6 tablespoons) scoop the cookie dough and roll into balls.
- Flatten the dough out into a circle and place a teaspoon's worth of peanut butter filling in the center of the flattened dough.
- Fold the dough up around the cookie, pinching the seams closed. If needed, add a little extra dough to close up the seams.
- Bake the cookie sheets in batches for 8 to 10 minutes.
- Allow the cookies to cool for ten minutes before adding the chocolate topping.
- In a microwave-safe bowl, heat the milk just it starts to feel hot. Pour the hot milk over the chocolate chips and allow it to sit so it melts the chocolate chips.
- Stir the chocolate mixture until smooth. If necessary, heat for an additional 5 seconds at a time - careful not to burn the chocolate.
- Drizzle chocolate into the center of each cookie and use the back of a spoon to swirl it around. Allow the chocolate to harden before storing.
Notes
The dough will be sticky. Spritzing your hands with oil will help prevent the dough from sticking to your hands while handling the dough.
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Nutrition Information:
Yield:
20Serving Size:
1 cookieAmount Per Serving: Calories: 267Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 155mgCarbohydrates: 29gFiber: 2gSugar: 18gProtein: 5g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
