Buckeye Cookies Recipe

Introduction

Buckeye Cookies are a delicious treat that combines rich chocolate with creamy peanut butter filling, inspired by the classic Ohio buckeye candy. These cookies are soft, chocolatey, and topped with a luscious chocolate ganache, making them perfect for any occasion.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ¼ cups (322 g) creamy peanut butter
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• 2 ½ cups (312.5 g) confectioners’ sugar
• 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
• ½ cup (1 stick / 113 g) unsalted butter

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat 1 cup softened butter with the granulated sugar and light brown sugar until light and fluffy.
2. Step 2: Add the eggs and vanilla extract to the mixture, beating until fully combined.
3. Step 3: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour or overnight.
5. Step 5: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Step 6: Using a 1-tablespoon cookie scoop, portion and roll the dough into balls. Place them about 2 inches apart on the prepared baking sheets.
7. Step 7: Bake for 8-10 minutes, until the edges are set but the centers still look slightly soft. Remove from the oven and let the cookies cool completely on the baking sheets.
8. Step 8: For the peanut butter filling, beat together the peanut butter and ¾ cup softened butter in a medium bowl until smooth. Gradually add the confectioners’ sugar and mix until light and fluffy.
9. Step 9: Using a 1-tablespoon scoop, place a ball of the peanut butter mixture onto the center of each cookie. Gently press down to spread the filling, leaving a small border around the edges. Using a piece of parchment paper can help prevent sticking.
10. Step 10: Prepare the chocolate ganache by filling a pot halfway with water and bringing it to a simmer over low heat. Place a heat-safe bowl over the pot, making sure it does not touch the water.
11. Step 11: Add the semi-sweet chocolate chips and ½ cup butter to the heat-safe bowl. Stir continuously as the chocolate and butter melt, until smooth and fully combined (about 5 minutes).
12. Step 12: Spoon a small amount of the melted chocolate ganache over the peanut butter center of each cookie, just enough to cover the filling.
13. Step 13: Allow the cookies to sit at room temperature until the chocolate sets. For faster setting, chill the cookies briefly.

Tips & Variations

• Use parchment paper when pressing the peanut butter filling to prevent sticking to your hands.
• For a crunchier texture, add chopped peanuts to the peanut butter filling.
• Try dark chocolate chips for a richer ganache flavor.
• Chilling the dough overnight enhances the flavor and texture of the cookies.

Storage

Store Buckeye Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze them for up to 3 months. When ready to eat, bring refrigerated or frozen cookies to room temperature for the best texture. If refrigerated, allow the chocolate topping to soften slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in the filling, but creamy peanut butter gives the smoothest consistency.

How do I prevent the chocolate ganache from melting too much on the cookies?

Make sure to let the cookies cool completely before adding the ganache and only spoon a thin layer on top. Allow the ganache to set at room temperature or chill briefly to help it firm up quickly.

Buckeye Cookies Recipe

---

★★★★★

4.5 from 77 reviews

• Author: Harry
• Total Time: 1 hour 30 minutes
• Yield: About 36 cookies 1x

Pin Recipe

Print Recipe

Description

Delicious Buckeye Cookies featuring soft, chocolatey cookies topped with a creamy peanut butter filling and a smooth chocolate ganache. These classic treats combine rich cocoa and peanut butter flavors in a delightful, bite-sized confection perfect for any occasion.

---

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt

Peanut Butter Filling

• 1 ¼ cups (322 g) creamy peanut butter
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• 2 ½ cups (312.5 g) confectioners’ sugar

Chocolate Ganache

• 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
• ½ cup (1 stick / 113 g) unsalted butter

---

Instructions

1. Beat butter with both sugars: In a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, beat softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
2. Add eggs and vanilla extract: Mix in the eggs one at a time, followed by the vanilla extract, blending until fully combined with the creamed butter and sugars.
3. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt until evenly combined.
4. Add dry ingredients to wet mixture and chill dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.
5. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
6. Portion dough balls: Using a 1-tablespoon cookie scoop, portion and roll the chilled dough into balls. Place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
7. Bake cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still appear slightly soft, ensuring a chewy texture.
8. Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on the sheets to retain their shape and texture.
9. Prepare peanut butter filling: In a medium bowl, beat together the creamy peanut butter and softened butter using a hand mixer until smooth and well combined. Gradually add the confectioners’ sugar and continue beating until the mixture is light and fluffy.
10. Press filling into cookies: Using a 1-tablespoon scoop, place a ball of the peanut butter filling onto the center of each cooled cookie. Gently press down with a small piece of parchment paper or your hand to spread the filling evenly, leaving a small border around the edges.
11. Make chocolate ganache: Fill a pot about halfway with water and bring it to a simmer over low heat. Place a heat-safe bowl (glass or stainless steel) on top of the pot, making sure the bottom of the bowl does not touch the water. Add semi-sweet chocolate chips and unsalted butter to the bowl and stir continuously with a rubber spatula until the mixture is melted and smooth, about 5 minutes.
12. Top each cookie with ganache: Spoon a small amount of the melted chocolate ganache over the peanut butter center of each cookie, just enough to cover the filling and create a glossy chocolate top.
13. Let chocolate set: Allow the cookies to sit at room temperature until the chocolate ganache is fully set. You can also chill them briefly in the refrigerator to speed up the firming process.

Notes

• For best texture, chill the dough overnight. This enhances flavor and prevents excessive spreading during baking.
• Use parchment paper on baking sheets to avoid sticking and ease cleanup.
• You can substitute natural peanut butter, but the filling might be less smooth.
• Store finished cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Bring eggs to room temperature before mixing to ensure smooth incorporation and even baking.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Keywords: Buckeye Cookies, Peanut Butter Cookies, Chocolate Peanut Butter Cookies, Homemade Buckeye, Classic Cookies, Dessert, Chocolate Ganache