This recipe brings together familiar, comforting sweets perfectly. We are crafting Chocolate Peanut Butter Buckeye Cookies today. They offer a soft, deeply chocolatey base. Then, salty, sweet peanut butter filling gets dipped in glossy chocolate. Every bite tastes like true indulgence, truly. I find this dessert utterly irresistible in a good way. It takes classic candy flavors to cookie form beautifully.
I often make these for holiday gatherings now. Furthermore, they keep well, which is a huge plus. My family always requests these year after year. They simply vanish whenever I set them out on the counter.
Why I Love This Recipe
Honestly, these Chocolate Peanut Butter Buckeye Cookies win every time. They taste like gourmet candy, yet they are so simple. I adore that the peanut butter part is a no-bake filling. Because of this, assembly moves much faster. Guests always ask for the recipe, too. Moreover, the cookie base stays wonderfully soft for days. It is pure, comforting baking magic for us busy women.
Chocolate Peanut Butter Buckeye Cookies Ingredients
Oh, the alchemy of chocolate and peanut butter! Seriously, this combination is iconic for a reason. These ingredients truly sing together beautifully in these cookies. We combine a tender, dark chocolate cookie with a rich, slightly salty filling. Get ready to experience pure bliss with every single bite.
Let us peek at what we need for our phenomenal Chocolate Peanut Butter Buckeye Cookies.
- Unsalted Butter: We use softened butter in both the cookie and filling. This gives us structure and creamy richness throughout.
- Sugars (Granulated and Brown): These sweeten our cookie base perfectly. Brown sugar adds chewiness and a hint of molasses flavor.
- Large Egg and Vanilla Extract: These bind our dough together. Vanilla brightens up both the chocolate and the peanut butter notes.
- All-Purpose Flour and Cocoa Powder: Flour builds the structure of the cookie layer. Cocoa powder delivers that deep, fudgy chocolate experience we crave.
- Baking Soda and Salt: Baking soda helps the cookies rise a bit. Salt balances the intense sweetness in the whole dessert.
- Creamy Peanut Butter: This is the star of our filling, providing that signature nutty depth.
- Powdered Sugar: This dissolves beautifully into the filling. It ensures the peanut butter center is perfectly smooth.
- Semi-Sweet Chocolate Chips and Shortening (or Coconut Oil): These melt together. They create that luxurious, snappy coating when chilled hard.
Remember, exact measurements appear on the recipe card below. Now, let us talk about making smart adjustments in the kitchen.
Substitutions and Tips
I always encourage kitchen experimentation. Feel free to swap things around a little bit. If you prefer a darker cookie, use Dutch process cocoa here. For richness, use melted, quality dark chocolate chips for the topping. If you are out of shortening, coconut oil works wonderfully too. Always let your baked cookies cool fully. This prevents the peanut butter filling from melting away entirely. A pinch of instant espresso powder boosts the chocolate flavor so much!
Kitchen Tools You’ll Need
- Mixing Bowls: You need bowls for wet and dry ingredients.
- Electric Mixer: Handy for creaming butter and sugar well.
- Baking Sheets and Parchment Paper: Essential for baking uniform cookies.
- Small Spoon or Cookie Scoop: Helps size the peanut butter balls evenly.
- Microwave-Safe Bowl: Perfect for smoothly melting the chocolate coating.
How to Make Chocolate Peanut Butter Buckeye Cookies
Making these involves three main stages, naturally. Follow these steps closely for the very best results. We need patience during the chilling parts, trust me.
Preparing the Chocolate Cookie Base
First, warm your oven to 375 degrees Fahrenheit. Line your baking sheets with parchment paper promptly. In a big bowl, cream the softened butter and both sugars together now. Beat them until they look light and fluffy, really. Next, beat in that egg and the vanilla extract quickly. Separately, whisk the flour, cocoa, soda, and salt well. Gradually add those dry things to the wet mixture. Mix until they are just combined into a soft dough. Roll that dough into one-inch balls neatly. Place them two inches apart on your lined sheets. Bake these gems for eight to ten minutes only. The edges should look set when they are done. Let these cookie bases cool absolutely completely first.
Creating the Creamy Peanut Butter Filling
We move onto the sweet, creamy center next. In a medium bowl, beat the peanut butter well. Mix in the powdered sugar and softened butter well. Also, add the vanilla extract to everything. Beat this mixture until it becomes totally smooth. Now, roll this filling into small balls. Make these balls about three-quarters of an inch wide—slightly smaller than the cookies. These little orbs need to firm up a bit before assembly.
Assembly and Dipping to Finish Your Chocolate Peanut Butter Buckeye Cookies
Take a cooled chocolate cookie base firmly in your hand. Gently press one peanut butter ball onto the center. Flatten the filling slightly as you press it down. Now for the chocolate dip! Melt the chips and shortening together gently. Stir often while melting to keep it smooth. Spoon the melted chocolate right over the peanut butter filling. You want to cover that filling completely now. Place the finished cookies onto parchment paper again. Refrigerate these beauties now. Chill them for about thirty minutes. The chocolate topping will set firm, yielding perfect Chocolate Peanut Butter Buckeye Cookies.
How to Store Chocolate Peanut Butter Buckeye Cookies
Storing your finished cookies is quite simple. Keep them in a single layer. Use an airtight container for best results. They keep nicely at cool room temperature for three days. For longer freshness, try the refrigerator. They stay perfect for up to a week there. Freezing them is also an option for later dates. Wrap individual cookies tightly first. Place them in a freezer-safe container. Remember, they thaw quickly on the counter.
Tips for Success
- Ensure your cookie bases cool thoroughly. This prevents filling collapse later.
- Use good quality cocoa powder for deep chocolate flavor overall.
- Do not overbake the chocolate cookies at all. Keep them soft.
- Make your peanut butter balls uniform in size. This helps dipping later.
- Melt chocolate slowly. Stir constantly to avoid seizing up quickly.
Serving Suggestions
- Serve these alongside cold milk, of course.
- They pair wonderfully with strong black coffee drinks.
- A sprinkle of flaky sea salt makes a great garnish.
- Offer them alongside fresh raspberries for color contrast.
- These Chocolate Peanut Butter Buckeye Cookies look best on white platters.
Chocolate Peanut Butter Buckeye Cookies
- Prep Time: 25 minutes
- Cook Time: 8-10 minutes
- Total Time: Approx. 45 minutes (plus chilling time)
- Yield: Varies based on cookie size, typically 2-3 dozen
- Category: Dessert/Cookie
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Description
A delicious combination of soft chocolate cookies topped with a creamy peanut butter filling and dipped in a rich chocolate coating, reminiscent of classic Buckeye candies.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened (For the Cookie Base)
- 1/2 cup granulated sugar (For the Cookie Base)
- 1/2 cup packed light brown sugar (For the Cookie Base)
- 1 large egg (For the Cookie Base)
- 1 teaspoon vanilla extract (For the Cookie Base)
- 1 3/4 cups all-purpose flour (For the Cookie Base)
- 1/2 cup unsweetened cocoa powder (For the Cookie Base)
- 1 teaspoon baking soda (For the Cookie Base)
- 1/4 teaspoon salt (For the Cookie Base)
- 1 cup creamy peanut butter (For the Peanut Butter Filling)
- 1/2 cup powdered sugar (For the Peanut Butter Filling)
- 1/4 cup (1/2 stick) unsalted butter, softened (For the Peanut Butter Filling)
- 1 teaspoon vanilla extract (For the Peanut Butter Filling)
- 6 ounces semi-sweet chocolate chips (For the Chocolate Topping)
- 1 tablespoon shortening or coconut oil (For the Chocolate Topping)
Instructions
- For the Cookie Base: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
- Roll dough into 1-inch balls and place about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set. Let cool completely on the baking sheets.
- For the Peanut Butter Filling: In a medium bowl, beat together the peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy. Roll the mixture into small balls (about 3/4 inch).
- For the Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips and shortening, stirring until smooth.
- Once cookies are cooled, gently press a peanut butter ball onto the center of each cookie, flattening it slightly.
- Spoon or spread a small amount of melted chocolate over the peanut butter filling, completely covering it.
- Refrigerate the cookies for 15-30 minutes, or until the chocolate topping is set. Store in an airtight container.
Notes
- Ensure the cookies are completely cool before adding the peanut butter filling to prevent melting.
- When melting the chocolate, stir frequently to prevent burning.
- The peanut butter balls should be slightly smaller than the cookie base to allow for the chocolate topping to completely cover the filling.
