Buckeye Cookies

All the flavor of classic buckeyes, but in cookie form you can actually sink your teeth into.

Yield: 18 to 20 cookies | Prep Time: 25 minutes | Bake Time: 10 minutes | Total Time: 35 minutes

What Makes These Irresistible?

These buckeye cookies combine everything you love about the traditional candy: rich chocolate, smooth peanut butter, and a melt-in-your-mouth finish. Each bite starts with a soft chocolate cookie that’s thick and brownie-like, topped with a creamy peanut butter layer and finished with a silky chocolate shell. They're easier to make than the classic candy and perfect for potlucks, holidays, or just because you want something indulgent. If you love peanut butter cups or fudgy cookies, these are for you.

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Ingredients

For the Chocolate Cookie Base

• ½ cup butter, softened (113 g)

• 1 cup granulated sugar (200 g)

• 1 large egg, room temperature

• 1 egg yolk, room temperature

• 2 teaspoons pure vanilla extract

• 1 ½ cups all-purpose flour, spooned and leveled (190 g)

• ½ cup Dutch-processed cocoa powder (40 g)

• ½ teaspoon baking soda

For the Peanut Butter Layer

• 2 cups creamy peanut butter (475 g)

• ½ cup unsalted butter, softened (113 g)

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 2 ¼ cups powdered sugar (285 g)

For the Chocolate Topping

• 1 ½ cups semisweet chocolate chips or couverture chocolate (250 g)

Instructions

1. Preheat the Oven: Preheat oven to 350°F/175°C and line two baking sheets with parchment paper.

2. Make the Cookie Base: In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the egg, egg yolk, and vanilla. Mix until smooth.

3. In a separate bowl, whisk together flour, cocoa powder, and baking soda. Add dry ingredients to the wet mixture and mix until just combined.

4. Scoop dough into balls (about 2 tablespoons each) and place on prepared sheets about 2 inches apart. Flatten slightly with your fingers or the bottom of a glass.

5. Bake for 9 to 10 minutes or until edges are set and centers look soft. Let cool for 5 minutes on the pan, then transfer to a wire rack.

6. Make the Peanut Butter Layer: In a medium bowl, beat the peanut butter, softened butter, vanilla, and salt until smooth. Gradually mix in the powdered sugar until a thick, moldable filling forms.

7. Spread a heaping spoonful of filling over each cooled cookie and smooth into a dome shape. Chill the cookies for about 10 minutes to firm up the layer.

8. Add the Chocolate Topping: Melt the chocolate chips in a heat-safe bowl in the microwave using 20-second intervals, stirring between each until smooth.

9. Spoon melted chocolate over the peanut butter layer. Let set at room temperature or refrigerate until the chocolate is firm.

Notes:

1. Don’t overbake the cookies. They should still look slightly soft in the center when you take them out of the oven. They’ll finish setting as they cool, giving you that perfect fudgy texture.

2. Let the cookies cool completely before topping. This helps the peanut butter layer stay smooth and the chocolate set properly, no chilling necessary. Just give them a little time on the counter.

3. Galatians 6:9
   “Let us not grow weary in doing good, for at the proper time we will reap a harvest if we do not give up.”

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