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?
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Why You’ll Fall in Love With These Cookies
- It’s the perfect combination of peanut butter and chocolate. The classic combination of peanut butter and chocolate is a favorite for many. The rich, creamy peanut butter filling inside a chocolate cookie appeals to those who enjoy the sweet and salty pairing.
- It’s quick and easy. The recipe is praised for its simplicity and quick preparation. With just a few minutes of prep time and no need to refrigerate the dough, it's convenient for those looking to make a delicious treat without spending a lot of time in the kitchen.
- It’s a crowd-pleaser. These cookies never fail me. They are always well-received at gatherings, parties, or events for good reason! Their bite-sized nature makes them oh-so-easy to share and enjoy.
Ingredients
- Peanut Butter. Peanut butter is a star ingredient in buckeye cookies, providing the distinctive flavor and texture of the peanut butter filling. Its rich, nutty taste complements the chocolate exterior, creating the classic combination loved by many.
- Cocoa Powder. Another important ingredient is the cocoa powder. After all, it is responsible for the chocolatey flavor and appearance of the cookies. The combination of cocoa powder with peanut butter creates the distinctive flavor contrast that makes buckeye cookies unique.
- Butter. Butter is a fundamental ingredient in cookie recipes as it contributes to the flavor and texture. In this recipe, beating butter with sugar creates a creamy and combined base for the cookies. If desired, consider exploring a suitable butter substitute for cookies to adapt the recipe to your preferences or dietary needs.
- Egg. Eggs play a crucial role in baking by providing structure and moisture to the cookies. In this recipe, the egg helps bind the ingredients together, contributing to the overall texture and consistency of the cookie dough. Alternatively, consider using an egg substitute for cookies if needed.
- Vanilla Extract. Vanilla extract enhances the flavor profile of the cookies. Even though it's a small amount, it adds depth and sweetness to the dough, making the cookies more aromatic and flavorful.
Please refer to the recipe card below for a full list of ingredients and measurements.
How to Make Buckeye Cookies
Learn how to bake and assemble Buckeye Cookies with these simple instructions!
1. Prepare your peanut butter balls.
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.
2. Prepare your baking implements.
Preheat oven to 350°F (or 175°C). Line two baking sheets with parchment paper and set aside.
3. Make your cookie dough.
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.
4. Assemble your cookies.
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.
5. Bake your cookies and let them cool to serve.
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 them cool for about 5 minutes until firm enough to move. Then transfer the cookies to a cooling rack and let them cool completely.
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 make your peanut butter balls up to 2 days in advance. You can also make the peanut butter filling in advance and freeze it for up to 2 days.
- You can freeze your cookie dough balls for up to 3 months. It is also possible to freeze the prepared and filled cookie dough balls. Just remember to thaw at room temperature for an hour before baking.
- You can freeze your baked Buckeye Cookies for up to 3 months. Once cool, you may wrap each cookie tightly in plastic wrap and place them in freezer bags or containers. To thaw, unwrap, and let sit on the counter for an hour.
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.
- Divide your dough into equal-sized balls. Make sure you divide the dough into equal pieces so the cookies are the same size.
- You may freeze your peanut butter filling on a plate. Transfer the peanut butter filling to a paper-lined plate and freeze until ready to make the cookies.
- Take extra care in shaping your cookies. Almost completely enclose the peanut butter in the cookie dough to keep it from leaking while baking.
Buckeye Cookies FAQs
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 them.
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.
More Cookie Recipes to Try
Did you enjoy baking these absolutely yummy Buckeye Cookies? If you want to try more of our cookie recipes, feel free to check out the ones listed below as well. See you in the next recipe!
- Chocolate Chip Cookies
- S'mores Cookies
- White Chocolate Macadamia Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Cocoa Cookies
Recipe
Buckeye Cookies Recipe
Ingredients
peanut butter filling
- ½ cup peanut butter, creamy
- ¼ cup powdered sugar, sifted
chocolate cookies
- 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
Instructions
- 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.Â
- 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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Alisha Ross
Can’t wait to try the recipes for Passover!! Thanks for the great recipes. I appreciate it so much!!
Regards
Ross Alisha