Buckeye Cookies
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Even if you are on Santa’s naughty list, he will definitely make his way to your house when you mix up a batch of my Buckeye Cookies. ??
Honestly, no one can resist a fudgy, brownie-like cookie that is topped with creamy, peanut butter confection and then topped with even more chocolate.
It’s the perfect combination if you ask me! What’s better than a rich, double chocolate and creamy peanut butter cookie?! It’s like if a fudgy brownie collided with a Reeses Peanut Butter Cup and it’s so decadent.
My Buckeye Cookies will immediately remind you of the traditional Buckeye Candy made from peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter at the top of the candy.
I’m using my Chocolate Peppermint Cookie recipe base (minus the peppermint) for these cookies. I top this rich, holiday package with a creamy peanut butter confection and then wrap it up with more chocolate on top. Bake a batch today and my Buckeye Cookies will definitely secure a spot on your Holiday Cookie Favorites List.
If you love peanut butter & chocolate as much as I do, make sure to check out these recipes too: Peanut Butter Cup Cookies, Best Peanut Butter Chip Cookies, Peanut Butter Monster Cookies, and Chocolate Dipped Chewy Peanut Butter Cookies
- It’s just like a traditional Buckeye candy but in cookie form!
- If you love chocolate and peanut butter, you will love the rich, chocolate taste that combines perfectly with the peanut butter topping.
- This is an easy to make cookie that will bring joy with every bite.
- If you love fudgy brownies, then you will absolutely love the fudgy, chocolate cookie dough.
- If you need a cookie recipe for your cookie exchange, make this your go to.
- You will love my Buckeye Cookies because they are simply irresistible.
Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All-Purpose Flour: use a gluten free flour 1-1 if needed.
- Espresso Powder: It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies.
- Dutch Process Cocoa Powder: If you can get your hands on Dutch process cocoa, try that. If not regular cocoa works great too! See FAQ section below.
- Corn starch: helps make the cookies chewy
- Baking Powder: be sure your baking powder isn’t expired! Always important to check expiration dates when baking.
- Granulated sugar: Using regular granulated sugar helps the crinkle cookies spread a little bit when baking, so you get the perfect crinkle cookie shape!
- Light or dark brown sugar: Either light or dark brown sugar works for this recipe! The brown sugar makes the cookie chewier, softer, and more moist compared to only using granulated sugar.
- Eggs: Eggs help to create structure and stability in the cookie dough. Use room temperature eggs to create a lighter, fluffier cookie.
- Pure Vanilla extract: The vanilla extract acts as another rich base note of flavor to the cookie, and it can help highlight the chocolate flavor.
- Flaky Sea Salt: Maldon salt takes the flavor of the cookies from flat to robust. Trust me on this!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the peanut butter mixture first. Then refrigerate.
- Mix together the dry ingredients in a medium sized bowl.
- Melt the butter and chocolate until smooth. Remove from heat, stir in vanilla extract and cool.
- Beat the eggs and sugars in a stand mixer or using a hand mixer.
- Stir in the cooled chocolate mixture until well combined.
- Add in the flour mixture and fold until combined.
- Chill cookie dough in fridge for at least 10 minutes.
- Scoop batter using a cookie scoop and bake for 10-12 minutes.
- Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
- Place the peanut butter disk on top of each cookie and press down gently over the tops.
- Melt chocolate chips and coconut oil together in a microwave safe bowl.
- Spoon the chocolate over the peanut butter and garnish with flaky sea salt.
Tips and Variations
- I like using Dutch-process Cocoa. The dutch process gives the powder a darker color and a smoother, softer flavor.
- For a more festive holiday look, add colored sprinkles after the chocolate layer.
- Use white chocolate instead of semi-sweet or dark chocolate for the top chocolate.
- Really change up the recipe and substitute caramel for the top chocolate layer.
- Don’t over bake, you want the cookies to be soft, fudgy and chewy.
- Cookies might look gooey when you pull them out, but once they cool they will firm up and be perfect!
- When melting the chocolate chips and butter be sure to watch it carefully so the chocolate doesn’t burn.
FAQ
Can I substitute regular cocoa powder for the Dutch-process Cocoa?
Yes you can!
Can I substitute crunchy peanut butter for creamy?
Yes, but it will change the texture and appearance of the cookies. I recommend using smooth and creamy for these cookies.
Not for this recipe. Only 10 minutes is all it needs! Chilling the dough will help the cookies bake up thicker and help prevent spreading.
Store them in an air tight container and you can freeze them for up to 3 months.
How long can I store them at room temperature?
Using an air tight container you can store the cookies at room temperature for 3 to 5 days.
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Ingredients
For the peanut butter layer:
- 3 Tbsp. butter, unsalted, softened
- 1/2 cup creamy peanut butter
- 1/4 tsp. salt
- 1 cup powdered sugar
- 1 3/4 cup all purpose flour, spooned and leveled
- 1/4 cup Dutch process cocoa powder
- 2 tsp. espresso powder
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. butter, unsalted
- 1 cup chocolate chips (milk, semi-sweet or dark)
- 2 tsp. vanilla extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar, light or dark, tightly packed
- 1/4 cup sugar
Chocolate layer
- 1/2 cup chocolate chips
- 1-2 tsp. melted coconut oil
- flaky sea salt, optional
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the peanut butter layer first. Cream the butter, peanut butter and salt together until smooth and creamy. Add the powdered sugar on low speed until combined.3 Tbsp. butter, unsalted, softened, 1/2 cup creamy peanut butter, 1/4 tsp. salt, 1 cup powdered sugar
- Scoop the peanut butter mixture (about 1-ish Tbsp.) and roll into a ball. Flatten into a disk, and place on a parchment paper lined plate or baking sheet. Refrigerate while you make the cookies.
- Combine dry ingredients in a medium sized bowl: flour, Dutch cocoa powder, espresso powder, cornstarch, baking powder, and salt. Whisk and set aside.1 3/4 cup all purpose flour, spooned and leveled, 1/4 cup Dutch process cocoa powder, 2 tsp. espresso powder, 1 tsp. baking powder, 1 tsp. cornstarch, 1/2 tsp. salt
- In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla extract and set aside to cool.8 Tbsp. butter, unsalted, 1 cup chocolate chips (milk, semi-sweet or dark), 2 tsp. vanilla extract
- Using a stand-mixer fitted with the whisk attachment or a hand mixer, beat the eggs and sugars for 3-4 minutes or until thick and pale in color.2 large eggs, room temperature, 3/4 cup brown sugar, light or dark, tightly packed, 1/4 cup sugar
- Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
- Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop batter using a cookie scoop so cookies come out even in size and roll into a ball in the palms of your hands. Place on a baking sheet or cookie sheet lined with parchment paper or a silicone baking mat.
- Bake for 10-12 minutes. (Will make ~10 cookies, depending on size scoop you use, I used a 3 Tbsp. scoop but you can of course make smaller).
- Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
- Melt white chocolate chips and coconut oil in a microwavable safe bowl in 30 seconds increments, stirring in between, until smooth.1/2 cup chocolate chips, 1-2 tsp. melted coconut oil
- Gently press the chilled peanut butter disk on top of the cooled cookies and flatten it on top of the cookie if it's too thick. Spoon the melted chocolate over the peanut butter and garnish with flaky sea salt. ENJOY!flaky sea salt, optional
Video
Notes
- Storage: Store them in an air tight container and you can freeze them for up to 3 months or covered at room temperature for 3-5 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
These cookies are delicious. My grandkids new favorite.
I am so glad! Thank you:)
So good! I made these a few months ago and kind of forgot about them until a friend randomly asked when I was going to make them again. That was all it took for me to make a batch this weekend and they did not disappoint, I can’t believe I didn’t remember them! Surprisingly easy to throw together and I love that I didn’t need to buy any special ingredients. Don’t skip the salt, it adds the perfect extra something to round out the sweetness of these cookies. Will definitely be keeping this recipe close to make again and again.
yayyy I am so glad Mandy! Thanks so much 🙂
These are divine! As are all your recipes I have tried thus far! Every Sunday, I make a new dessert for my coworkers and family to try! These were already requested to make again!
Thank you soo much Whitney!! what a fun thing to do every Sunday! 🙂
These were amazing!! Definitely take the time to chill the batter. Extra time if you double the recipe.
I am so glad, thank you soo much Melissa! 🙂