These peanut butter chocolate cookies (Christmas Buckeye cookies) are one of my favorite cookies to make when I want something with plenty of chocolate and peanut butter. The chocolate cookie is soft and chewy, with a creamy peanut butter filling tucked right into the middle.
They’re especially nice to make around Christmas because they look a little different from your usual holiday cookies. They’re also very easy to make, and the dough doesn’t need to be chilled in the refrigerator before baking them. If you’re in the mood for another chocolate cookie, try these chocolate chip cookies.
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Video Tutorial
Try These Chocolate Peanut Butter Cookies
If you already love peanut butter and chocolate together, these Christmas Buckeye Cookies are definitely worth a shot. This is one of my favorite cookie recipes because the chocolate cookie is soft and chewy, and the peanut butter filled center is creamy and just sweet enough.
As a regular baker, I especially like that you can still see some of the peanut butter on top after they’re these chewy cookies are baked. It makes them look a little more special without having to decorate them.
Why You’ll Love It
- Chocolate and peanut butter: The rich cocoa cookie and creamy peanut butter filling are such a good combination.
- Easy to make: These easy peanut butter chocolate cookies only take 40 minutes from start to finish.
- No chilling: The chocolate cookie dough can be shaped and baked without spending extra time in the fridge.
- Great for Christmas: The visible peanut butter centers make these a fun addition to a Christmas cookie tray for guests and is an easy recipe to make with lots of peanut butter flavor.
Ingredients
- Peanut butter: I use creamy peanut butter for the filling because it mixes smoothly with the powdered sugar and is much easier to shape into balls. I wouldn’t use crunchy peanut butter here because you want that center to stay smooth and creamy inside the chocolate cookie.
- Cocoa powder: Dutch-processed cocoa powder is my choice for these cookies because it gives them a deeper chocolate flavor and that darker Buckeye cookie look. I wouldn’t swap it for hot chocolate powder or a sweetened cocoa mix because they won’t give the dough the same flavor or consistency.
- Butter: I use melted unsalted butter rather than softened butter in this dough. It mixes easily with the sugars and helps give the cookies their softer, chewier texture. Unsalted is also better here because you can control exactly how much salt goes into the dough.
- Brown sugar: The small amount of light brown sugar makes a difference because it adds moisture and a slight caramel flavor to the chocolate dough. I wouldn’t replace all of the white sugar with brown sugar, though, because that would change the texture of the cookies.
Instructions on how to Make Peanut Butter Chocolate Cookies
1. Whisk the peanut butter and powdered sugar together in a large mixing bowl until combined.
2. Using a cookie scoop, scoop the mixture into 12 peanut butter balls and freeze them while you prepare the cookie dough.
3. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
4. In a large mixing bowl, mix the melted butter and sugars with an electric mixer fitted with a paddle or whisk attachment on medium speed for about 1 minute.
5. Add the egg and vanilla and mix until combined.
6. Mix in the all purpose flour, cocoa powder, baking powder, and salt just until combined. Don’t overmix.
Tip: Use the scoop and sweep method and always use a measuring cup to measure the flour.
7. Divide the cookie dough into 12 equal pieces and place them on the prepared baking sheet, leaving about 2–3 inches (5–7.5cm) between them.
8. Using your fingers, flatten each piece of cookie dough to about ¼–½ inch (0.6–1.2cm).
9. Remove the peanut butter balls from the freezer and place one in the center of each piece of cookie dough. Roll the dough into balls to almost completely enclose the peanut butter, leaving a ½-inch hole at the top so you can still see the filling.
11. Bake one batch at a time for 10–11 minutes. Remove the cookies when the chocolate dough looks puffed and dry on top.
12. Let the cookies cool for about 5 minutes until they’re firm enough to move. Transfer them to cooling racks and let them cool completely to room temperature before serving.
Recipe Tips
- Don’t overmix the chocolate cookie dough. Too much mixing can make the cookies more cake-like instead of soft and chewy.
- Try to divide both the cookie dough and peanut butter filling evenly so all 12 cookies are roughly the same size.
- Keep the peanut butter balls in the freezer until you’re ready to assemble the cookies. They’re much easier to work with when cold.
- Make sure the chocolate dough almost completely surrounds the peanut butter filling so it doesn’t leak while baking.
- Store any leftover cookies in an airtight container for up to 1 week, if there are any.
- Add some extra extra chocolate chips or peanut butter chips for a different flavor.
What Can You Serve With This?
- Hot chocolate
- Coffee
- A glass of cold milk
- Other Christmas cookies
FAQs
Yes. You can prepare the cookie dough and peanut butter filling up to 2 days ahead. Keep the cookie dough covered in the fridge and the peanut butter balls frozen until you’re ready to assemble the cookies.
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.
Recipe
Peanut Butter Chocolate Cookies (Christmas Buckeye Cookies)
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.
- 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.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 10–11 minutes per sheet.Taste & Texture
Soft, chewy chocolate cookies with a rich cocoa flavor and a creamy, sweet peanut butter filled center.Storage, Freezing & Reheating
- Room Temperature: Store the cookies in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies for up to 3 months.
- Reheat: These cookies don’t need reheating. Let frozen cookies thaw at room temperature before serving.
Serving Recommendations
- I love serving these with a cold glass of milk or a cup of coffee. The creamy peanut butter center goes especially well with both.
- Add them to a Christmas cookie tray with a few different cookies for an easy holiday dessert spread.
Recipe Variations and Substitutions
- Make the cookie dough up to 2 days ahead and keep it covered in the refrigerator.
- Prepare the peanut butter balls up to 2 days ahead and keep them frozen until you’re ready to assemble the cookies.
- Freeze the prepared and filled cookie dough balls for up to 3 months. Thaw them at room temperature for an hour before baking.
Proper Storage Tips
- Let the cookies cool completely before storing.
- Keep them in an airtight container at room temperature for up to 4 days.
- Wrap baked cookies tightly before freezing to help keep them fresh.
Pro Tips
- Don’t overmix the cookie dough.
- Keep the peanut butter filling cold until you need it.
- Leave a small opening at the top so the peanut butter stays visible.
Video
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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