These Buckeye Cookies are so easy to make! Fudgy Chocolate Cookies stuffed with peanut butter. Made from scratch!
I’m so excited because today in two weeks we are already in New York. I posted my food map a few posts back, but it has changed a bit.
We are both lovers of Mexican food. I read so much about where to get the best Mexican food in Manhattan, New York. First, we thought we would go to Taqueria Diana but NO. We go to a little taco shop in the Chelsea market. Los Tacos No.1.
I don’t know how much videos I watched on Youtube where people eat and talk about those tacos. They look fantastic, and the reviews are just awesome. So this is the place to go for authentic Mexican food in the heart of New York. Yay, yay, yay!
I would love to stay longer than three days. Think about it. I can eat just 3x dessert in 3 days. I would love to eat ALL of the yummy sweets what New York is known for. But I don’t eat any cupcakes, no cheesecake, no cookies. Just doughnuts and cruffins.
But this decision was made because we don’t get any good doughnuts here in Austria and a cruffin is not even existing here.
Doughnuts I do on my own but not frequently. I bake much more cupcakes, cheesecake, or cookies. Way more.
And a cruffin? You know. It’s like croissants. I love to bake them, but I don’t always have the time to make them. Bummer! Every minute is well spent and worth the effort.
Although I’m a passionate baker, I also love those quick and fast recipes where you don’t need to spend hours in the kitchen to get yourself something sweet and delicious.
These Buckeye Cookies are one of those quick baking recipes which bring you heavenly indulgence within an hour.
So what is a Buckeye Cookie exactly? It’s a brownie kind of cookie with a peanut butter center. If you love peanut butter and chocolate, you should definitely check out on these cookies.
For evenly sized cookies I always recommend using a kitchen scale. Weighing the cookie dough and dividing by the numbers of cookies you need, is the most accurate method.
So the easiest way to get evenly sized Buckeye Cookies is to weigh the filling and the cookies and divide both by 12.
Scoop the peanut butter filling onto a paper layered plate and freeze until you are done with the cookies.
Then take 1/12 of the cookie dough, roll into a ball and flatten to about ¼-1/2 inch. Place one peanut butter ball in the center and fold the sides of the cookie up the sides of the peanut butter but let about ½ inch hole left on top that the peanut butter is visible. Watch the video and look at the photos for better understanding.
It should not just taste like a Buckeye Cookie. It should also look like one. So the visible peanut butter in the center is obligatory in my opinion.
When the cookies bake in the oven and spread, they look like buckeye candy. Just flat.
The cookies will stay fresh in an airtight container at room temperature up to 3 days, but I highly recommend eating them when they are still warm. You can thank me later.
I was thinking about dipping the cookies in chocolate. I think this is a nice addition. And you know. It never can be too much chocolate, right?
These Buckeye Cookies
- are loaded with peanut butter and chocolate taste
- have a peanut butter core
- are super easy to make
- require just 20 minutes of prep time and 11 ingredients
- are super delicious
If you are not in the mood for peanut butter (WHAT??), then think about a caramel center. Chocolate cookies stuffed with caramel center? Yes, please. I think I have to start working on a new recipe…
If you make this Buckeye Cookies recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Buckeye Cookies Recipe
peanut butter filling
- ½ cup peanut butter, creamy (125g)
- ¼ cup powdered sugar, sifted (30g)
- ½ cup butter, melted (113g)
- ½ cup white sugar (100g)
- ¼ cup brown sugar (50g)
- 1 large egg
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
- 1+¼ cups all-purpose flour (150g)
- ½ cup dutch-processed cocoa (42g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- In a large mixing bowl, whisk peanut butter and powdered sugar until combined. Scoop 12 peanut butter balls and freeze until you are done with the cookies. Make sure that you get 12 evenly sized peanut butter balls. Using a kitchen scale and dividing by 12 is the most accurate method.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter and sugars on medium speed just until combined about 1 minute. Add egg and vanilla* and stir to combine. Stir in flour, cocoa, baking powder, and salt just until combined. Don't overmix at any step.
- Scoop 12 equally sized balls of cookie dough and place 6 cookie dough balls on each baking sheet with about 2-3 inch space in-between. Flatten the cookie balls with your fingers to about ¼-1/2 inch. Remove peanut butter balls from the freezer. Place one peanut butter ball in the center of each cookie and fold the sides of the cookies up the sides of the peanut butter balls but let about ½ inch hole left on top that the peanut butter is visible. Watch the video and look at the photos for better understanding. Bake one sheet after another for about 10-11 minutes.
- Remove the cookies from the oven when the cookie dough looks puffy and dry on top. Let cool for about 5 minutes until they are firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
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