Peanut Butter Chocolate Cookies (Christmas Buckeye Cookies)
Peanut butter chocolate cookies (Christmas Buckeye Cookies), are peanut butter filled chocolate cookies that are easy to make! 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.
Servings: 12 cookies
Calories: 254kcal
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.
Video
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.
Nutrition
Calories: 254kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 153mg | Potassium: 161mg | Fiber: 2g | Sugar: 16g | Vitamin A: 259IU | Calcium: 28mg | Iron: 1mg