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Buckeye cookies assembled and setting on a wire rack.
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Buckeye Cookies

These Buckeye 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 chocolate ganache and flaky sea salt.
Course Dessert
Cuisine American
Keyword buckeye cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 40 minutes
Servings 10 cookies
Calories 564kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Peanut Butter Layer:

  • 3 Tbsp. unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/4 tsp. salt
  • 1 cup powdered sugar

For The Cookies:

  • 1¾ 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. unsalted butter
  • 1 cup chocolate chips, milk, semi-sweet or dark
  • 2 tsp. vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup light or dark brown sugar, tightly packed
  • 1/4 cup sugar

Chocolate Ganache:

  • 6 oz high-quality semi-sweet or dark chocolate bars , finely chopped
  • 6 oz heavy cream, 3/4 cup
  • 1 Tbsp. unsalted butter, room temperature
  • Flaky sea salt, optional
US Customary - Metric

Instructions

  • Make the peanut butter layer: Cream the butter, peanut butter, and salt together until smooth and creamy.
    3 Tbsp. unsalted butter, 1/2 cup creamy peanut butter, 1/4 tsp. salt
    Beating the peanut butter, butter and salt together in a mixing bowl.
  • Add powdered sugar: Add the powdered sugar on low speed until combined.
    1 cup powdered sugar
    Side-by-side of adding the powdered sugar to the peanut butter and butter mixture.
  • Scoop and chill: 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.
    Scooping and flattening the peanut butter mixture on a plate and placing in the fridge to chill while you make and bake the cookies.
  • Combine dry ingredients: In a medium-sized bowl, combine the all-purpose flour, Dutch cocoa powder, espresso powder, cornstarch, baking powder, and salt. Whisk and set aside.
    1¾ cup all-purpose flour, 1/4 cup Dutch process cocoa powder, 2 tsp. espresso powder, 1 tsp. baking powder, 1 tsp. cornstarch , 1/2 tsp. salt
    Side-by-side image of whisking the dry ingredients together in a mixing bowl.
  • Melted butter and chocolate: In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until the ingredients are melted, and be careful to watch so the chocolate doesn't burn.
    8 Tbsp. unsalted butter, 1 cup chocolate chips
    Melting the butter and chocolate together in a saucepan.
  • Add vanilla: Remove from heat, stir in vanilla extract and set aside to cool.
    2 tsp. vanilla extract
    Side-by-side of adding the vanilla extra to the melted chocolate and butter.
  • Beat eggs and sugars: 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. Start Timer
    2 large eggs, 3/4 cup light or dark brown sugar, 1/4 cup sugar
    Beating the eggs and sugar with a hand mixer until light and creamy.
  • Stir in chocolate: Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
    Side-by-side of adding the melted chocolate to the whipped eggs and sugar.
  • Combine ingredients: Add in the flour mixture and fold until combined; avoid over-mixing. The dough will look shiny.
    Side-by-side image of adding the dry ingredients to the wet ingredients and mixing until combined.
  • Chill: Chill cookie dough in the fridge for at least 10 minutes so the batter can thicken and look more like cookie dough. Start Timer (Chilling the dough will also help the cookies bake up thicker & help prevent spreading. Preheat oven to 350°F while dough chills.
  • Scoop: 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.
    Six balls of cookie dough on a parchment lined baking sheet.
  • Bake: Bake for 10-12 minutes Start Timer. (Will make ~10 cookies, depending on the size of the scoop you use; I used a 3 Tbsp. scoop, but you can, of course, make smaller). Allow to cool on a cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
    Side-by-side of baked cookies on a parchment lined baking sheet then transferring them to a wire rack and letting them cool completely.
  • Make the ganache: If it is very runny, allow the ganache to sit at room temperature for ~ 10 minutes until slightly thickened but still pourable. Start Timer
    6 oz high-quality semi-sweet or dark chocolate bars , 6 oz heavy cream, 1 Tbsp. unsalted butter
  • Assemble cookies: 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 chocolate ganache over the peanut butter and garnish with flaky sea salt. ENJOY!
    Flaky sea salt
    Side-by-side of adding the peanut butter layer and chocolate ganache to baked cookies.

Video

Notes

  • Storage: Store them in an airtight container at room temperature for 3-5 days or freeze them for up to 3 months.
  • 2026 recipe update: I recently updated this recipe to add my chocolate ganache on top and also updated it with new photos.

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