Buckeye cookies are peanut butter filled chocolate cookies that are easy to make and a huge crowd pleaser. You only need a few minutes of prep time and the dough doesn't need to be refrigerated! It's the perfect recipe for a quick pb and chocolate fix. By the way, have you tried my brownie cookies yet?
Step-by-step video tutorial
Beat butter and sugar until creamy and combined. Add egg and vanilla and mix to combine. Then add flour, cocoa, baking powder, and salt and mix just until combined.
Scoop out 12 equal balls of cookie dough and place on baking sheets. Flatten the cookie balls with your fingers until they are about ¼ to ½ inch (0.6-1.2cm) thick. Place the prepared peanut butter in the center of each cookie.
Roll into balls, almost completely enclosing the peanut butter but leaving a small hole at the top so the peanut butter is still visible. Then bake.
Yes, either Dutch-processed or natural cocoa powder works well for this recipe. Use what you prefer or have available. I've tried them with both and got great results with both.
I recommend creamy peanut butter from a brand like Skippy for these buckeye cookies. Crunchy peanut butter works too if you prefer. Don't use all-natural peanut butter as it results in a crumbly, dry texture.
Expert tips for success
- Don't overmix the dough at any step. The longer you mix, the more air you mix into the dough. Too much air will dry out the cookies, making them cake-like rather than soft and chewy.
- Make sure you divide the dough into equal pieces so the cookies are the same size.
- Transfer the peanut butter filling to a paper-lined plate and freeze until ready to make the cookies.
- Almost completely enclose the peanut butter in cookie dough to keep it from leaking while baking.
Make ahead and freezing instructions
- You can make the cookie dough up to 2 days in advance. Cover and chill in the fridge until ready to go. The longer it is in the fridge, the firmer the dough will be. Let stand at room temperature for about 20-30 minutes until it's smooth and spoonable. You can also make the peanut butter filling and freeze it for up to 2 days.
- It is also possible to freeze the prepared and filled cookie dough balls for up to 3 months. Thaw at room temperature for 1 hour before baking.
- Baked buckeye cookies freeze well for up to 3 months. Once cool, wrap each cookie tightly in plastic wrap and place in freezer bags or containers. To thaw, unwrap and let sit on the counter for 1 hour.
More cookie recipes to try
- Chocolate Chip Cookies
- S'mores Cookies
- White Chocolate Macadamia Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Cocoa Cookies
Buckeye Cookies Recipe
peanut butter filling
- ½ cup peanut butter, creamy
- ¼ cup powdered sugar, sifted
- ½ cup unsalted butter, melted
- ½ cup white sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ cup dutch-processed cocoa powder, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- In a large mixing bowl, whisk together the peanut butter and powdered sugar until combined. Scoop out 12 peanut butter balls and freeze until ready to make the cookies.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, mix butter and sugar on medium speed until combined, about 1 minute. Add the egg and vanilla and mix to combine. Mix in the flour, cocoa, baking powder, and salt just until combined. Don't overmix at any step.
- Divide the dough into 12 equal pieces and place them on the prepared baking sheet, leaving about 2-3 inch (5-7.5cm) between them. Using your fingers, flatten the cookie balls to about ¼ to ½ inch (0.6-1.2cm). Remove the peanut butter balls from the freezer and place a peanut butter ball in the center of each cookie dough piece. Roll into balls to almost completely enclose the peanut butter, but leave a ½ inch hole at the top so the peanut butter is still visible. Bake one sheet at a time for about 10-11 minutes.
- Remove the cookies from the oven when the cookie dough looks puffed up and dry on top. Let cool for about 5 minutes until firm enough to move. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days.
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Can’t wait to try the recipes for Passover!! Thanks for the great recipes. I appreciate it so much!!