Buckeye Cookies

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.

If you’re a die hard peanut butter chocolate lover like me, you’ll have to make these Peanut Butter Cup Cookies, Peanut Butter Chip Cookies, or these Peanut Butter Monster Cookies!

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. 

Reasons Why You will love my Buckeye 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

• 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

1. Make the peanut butter mixture first. Then refrigerate.
2. Mix together the dry ingredients in a medium sized bowl.
3. Melt the butter and chocolate until smooth. Remove from heat, stir in vanilla extract and cool.
4. Beat the eggs and sugars in a stand mixer or using a hand mixer.
5. Stir in the cooled chocolate mixture until well combined.
6. Add in the flour mixture and fold until combined.
7. Chill cookie dough in fridge for at least 10 minutes.
8. Scoop batter using a cookie scoop and bake for 10-12 minutes. 
9. Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
10. Place the peanut butter disk on top of each cookie and press down gently over the tops.
11. Melt chocolate chips and coconut oil together in a microwave safe bowl.
12. 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

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Flaky Sea Salt

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Dutch Process Cocoa

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HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

Buckeye Cookies

These cookies are basically a homemade Reese's peanut butter cup in cookie form! Made with a fudgy, chewy brownie cookie, a layer of creamy peanut butter and topped with melted chocolate and flaky sea salt.

5 from 3 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 cookies

Calories: 564kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

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

For the cookies

• ▢ 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

US Customary – Metric

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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.
• 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.
• 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.
• 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.
• 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.
• 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!

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. 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie | Calories: 564kcal | Carbohydrates: 73g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 376mg | Potassium: 282mg | Fiber: 2g | Sugar: 50g | Vitamin A: 460IU | Calcium: 86mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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