Description
Buckeye Cookies are a delightful twist on the classic no-bake buckeye candy. These treats feature a soft and chewy chocolate cookie base topped with a rich, creamy peanut butter layer and finished with a smooth chocolate coating. Perfect for peanut butter lovers, they deliver a perfect balance of chocolate and peanut butter flavors in every bite.
Ingredients
Scale
Chocolate Cookies
- ¾ cup unsalted butter, softened (170 grams; 1.5 sticks)
- 1 cup packed light brown sugar (200 grams)
- ⅓ cup granulated sugar (70 grams)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned & leveled (250 grams)
- ½ cup unsweetened natural cocoa powder (45 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Peanut Butter Layer
- 1 cup creamy peanut butter (250 grams, Jif or Skippy preferred, avoid natural peanut butter)
- 5 tablespoons unsalted butter, sliced (70 grams)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar (180 grams)
Chocolate Topping
- 1 ⅓ cups semi-sweet chocolate chips (240 grams)
- ½ cup unsalted butter, sliced into tablespoon-size pieces (115 grams; 1 stick)
Instructions
- Make the Chocolate Cookies: Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together for 1 to 2 minutes until well combined and creamy. Add the egg, egg yolk, and vanilla extract, mixing thoroughly and scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid overmixing to maintain a tender cookie texture.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours. For a faster option, scoop the dough onto a baking sheet and chill for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop and Bake Cookies: Remove the dough from the fridge. Using a 1.5 tablespoon cookie scoop, place dough balls evenly spaced on the prepared baking sheets. Bake for 10 to 12 minutes or until the tops are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 to 10 minutes to firm up, then transfer to a wire rack to cool completely.
- Prepare Peanut Butter Layer: In a microwave-safe bowl, combine the peanut butter and sliced butter. Microwave in 30-second increments, stirring between each, until completely melted and smooth. Stir in the vanilla extract and salt.
- Add Powdered Sugar: Gradually add the powdered sugar in two additions, mixing well after each, until fully incorporated and smooth. If necessary, knead with your hands to remove lumps or streaks.
- Top Cookies with Peanut Butter Mixture: Using a 1 tablespoon scoop or measuring spoon, place peanut butter mixture onto each cooled cookie and slightly flatten with your hand or an angled spatula to spread evenly.
- Prepare Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave at 50% power in 30-second increments, stirring well after each, until completely melted and silky smooth.
- Coat Cookies with Chocolate: Spoon the melted chocolate over each peanut butter-topped cookie and smooth the surface with an angled spatula or the back of a spoon for a neat finish.
- Chill to Set: Refrigerate the cookies for 30 to 45 minutes, or until the chocolate layer has fully hardened and set, making them ready to serve.
Notes
- These buckeye cookies offer a soft, chewy chocolate base combined with a creamy peanut butter topping and a rich chocolate finish, mimicking the classic buckeye candy in a cookie form.
- For best peanut butter texture and flavor, use creamy peanut butter brands like Jif or Skippy; avoid natural peanut butter to maintain consistency.
- Chilling the cookie dough thoroughly is crucial to prevent spreading and achieve perfect texture.
- Microwave melting in increments prevents burning the chocolate and butter mixture.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
