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.