Buckeye Cookies are a decadent treat that combines rich, creamy peanut butter filling with a smooth chocolate coating for an irresistible bite. The velvety texture of the peanut butter center contrasts perfectly with the crisp, glossy chocolate shell, creating a harmony of flavors that’s both indulgent and satisfying.
Ready in just over an hour, including a quick chill time, these cookies are surprisingly simple to make yet feel like a luxurious dessert. Whether you’re sharing them at a gathering or savoring one solo, they’re guaranteed to delight.
Each bite offers a luscious blend of sweet and nutty notes, with a hint of saltiness to balance the richness. The cookies are generously sized, making them perfect for satisfying your sweet tooth or impressing guests with their bold, comforting flavors. With just 35 minutes of prep and a short bake time, you’ll have a batch of these crowd-pleasers ready to enjoy. Their rich, buttery aroma and melt-in-your-mouth texture make them a treat you’ll want to make again and again.
Ingredients for Buckeye Cookies
- Cookies:
- 1 cup (226 g) unsalted butter, melted
- ½ cup (50 g) natural cocoa powder (use Dutch-processed for a richer flavor)
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- Peanut Butter Layer:
- 2 cups (475 g) creamy peanut butter (use natural peanut butter for a less sweet option)
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups (285 g) powdered sugar
- Chocolate Topping:
- 1 ½ cups (250 g) semisweet chocolate chips or couverture chocolate
- 6 Tablespoons heavy cream
Step-by-Step Instructions
- Make the Cookies:
- In a large mixing bowl, combine melted butter and cocoa powder. Stir until well-combined.
- Add granulated sugar, light brown sugar, egg, egg yolk, and vanilla extract. Mix thoroughly.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Cover the dough and chill in the refrigerator for 30 minutes. Preheat oven to 350°F (175°C).
- Scoop dough into ¼ cup-sized balls for large cookies or 2 Tablespoon-sized balls for smaller cookies. Roll into smooth balls and place 2” apart on a baking sheet.
- Bake for 10-12 minutes (large cookies) or 9-10 minutes (smaller cookies). Within 1 minute of removing from the oven, gently flatten the cookies using the bottom of a measuring cup or glass. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Prepare the Peanut Butter Layer:
- In a medium-large bowl, combine peanut butter and softened butter. Use an electric mixer to beat until smooth and creamy.
- Stir in vanilla extract and salt until well combined.
- Gradually add powdered sugar, mixing until you have a smooth but stiff mixture.
- Scoop 2 ½ Tablespoon portions (for large cookies) or 1 ½ Tablespoon portions (for standard cookies) and roll into balls. Flatten into disks and press gently onto the surface of each cookie. If sticky, spread gently with an icing spatula.
- Add the Chocolate Topping:
- Place chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium-low heat until steaming. Pour over the chocolate, cover with foil, and let sit for 5 minutes. Whisk until smooth. If needed, microwave in 10-second intervals to fully melt.
- Drizzle chocolate over the cookies. Let the chocolate harden before serving (you can refrigerate to speed up the process, but cookies taste best at room temperature).
Perfect Pairings: Serving Suggestions
These Buckeye Cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a cup of hot coffee. For a festive touch, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a great addition to dessert platters at parties or as a sweet gift in a decorative box.
Keep Them Fresh: Storage Tips
Store your Buckeye Cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, they can be refrigerated for up to 2 weeks or frozen for up to 3 months. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Thaw at room temperature before serving.
Customize Your Cookies: Recipe Variations
Feel free to get creative with this recipe! Swap the semisweet chocolate for dark or milk chocolate for a different flavor profile. You can also add a sprinkle of sea salt on top of the chocolate drizzle for a sweet-and-salty twist. For a nut-free version, use sunflower seed butter instead of peanut butter.
Quick Tips for Success
To save time, you can prepare the cookie dough and peanut butter layer ahead of time and store them in the fridge until ready to bake. When flattening the cookies, make sure to do it quickly after they come out of the oven for the best results. If the peanut butter mixture is too sticky, lightly dust your hands with powdered sugar to make it easier to handle.
Essential Equipment Guide
For this recipe, you’ll need a few key tools: a large mixing bowl, an electric mixer for the peanut butter layer, and a heatproof bowl for melting the chocolate. A 1-cup measuring cup or glass is perfect for flattening the cookies, and a silicone baking mat or parchment paper will help prevent sticking. Don’t forget a cooling rack to let your cookies set properly!
Buckeye Cookies
Ingredients
Cookies
- 1 cup unsalted butter melted
- ½ cup natural cocoa powder see note
- 1 cup granulated sugar
- ¾ cup light brown sugar firmly packed
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Layer
- 2 cups creamy peanut butter
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups powdered sugar
Chocolate Topping
- 1 ½ cups semisweet chocolate chips or couverture chocolate
- 6 Tablespoons heavy cream
Instructions
- Combine melted butter and cocoa powder in a large mixing bowl and stir until well-combined.
- Add sugars, egg, egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Cover dough and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350F (175C).
- Once oven is preheated and dough is chilled, scoop dough into ¼ cup-sized balls (for LARGE cookies) or 2 Tablespoon-sized balls (for smaller/classic-sized cookies). Roll between your palms to form a smooth round ball. Space cookies at least 2” apart on baking sheet.
- Transfer to center rack of 350F (175C) oven and bake for 10-12 minutes (for large cookies) or 9-10 minutes (for smaller cookies). Within 1 minute of removing from the oven, use the clean, flat bottom of a 1-cup measuring cup (or glass, etc.) to gently flatten the surface of the cookie (you want a smooth flat surface for adding the peanut butter). Allow cookies to cool on baking sheet for at least 5 minutes before removing to cooling rack to cool completely before decorating.
- Combine peanut butter and butter in a medium-large mixing bowl. Use an electric mixer to beat until smooth and creamy.
- Stir in vanilla extract and salt until well combined.
- Gradually add powdered sugar until completely combined and you have a smooth but stiff mixture.
- Scoop dough by 2 ½ Tablespoon portions (for large cookies) or 1 ½ Tablespoon portions (for standard cookies) and roll into a smooth ball (see note). Use your hands to flatten the mixture into a disk and press gently onto the surface of a cookie (if it’s too sticky, just spread it on the cookie gently with an icing spatula). Repeat until all cookies have been covered.
- Place chocolate in a heatproof bowl. Pour cream into a small saucepan and warm over medium-low heat until steaming. Pour evenly over the chocolate, cover with foil, and let sit for 5 minutes. Remove foil and whisk until smooth. If chocolate hasn’t completely melted, you can heat in the microwave in 10-second intervals until smooth.
- Drizzle chocolate over cookies. Allow chocolate to harden before enjoying (you can speed this up by popping them in the fridge, but cookies taste best at room temp).