These buckeye cookies are a delicious spin on the classic no-bake candy! They’re made with a soft and chewy chocolate cookie base, then topped with a creamy peanut butter mixture before being drizzled with chocolate.

A stack of four Buckeye cookies; the top cookie is missing a bite.

Have you ever tried buckeye candy? If not, it’s similar to peanut butter balls, but the peanut butter filling is only partially covered with chocolate so that they look like the nuts that fall from Buckeye trees. They’re also really delicious, especially if you love chocolate and peanut butter!

Earlier this year I recreated the classic Christmas candy into buckeye brownies. Ever since then, I’ve wanted to recreate them into cookies. So this past month, I finally did!

This recipe starts with a soft and chewy chocolate cookie base. Once the cookies are baked, they’re topped with a thick layer of peanut butter and an easy chocolate ganache. The peanut butter layer peeks through the chocolate, just like buckeye candies.

I personally love to make these cookies for the holidays, but they can be enjoyed any time of year!

An overhead view of the ingredients needed to make chocolate peanut butter Buckeye cookies.

What You Need

  • Sugar: The actual cookies use both granulated and brown sugar for sweetness and moisture. The peanut butter layer calls for powdered sugar, which provides sweetness and helps to thicken it.
  • Egg + Egg Yolk: Helps to bind the cookie dough together. The extra egg yolk also adds more fat and richness to the chocolate cookie base.
  • Flour: This provides the structure for the cookies. Just make sure to measure your flour correctly, by spooning it into the measuring cup and leveling it off with the back of a knife.
  • Cocoa Powder: Since this recipe uses a mix of baking soda and baking powder, you’ll need to use natural cocoa powder for this recipe. (Not sure what makes natural cocoa powder unique? Here’s the difference between natural vs Dutch process cocoa powder.)
  • Peanut Butter: Use a traditional, no-stir peanut butter like Jif or Skippy.
  • Chocolate Chips: To simplify this recipe, I opted to use chocolate chips for the topping. These cookies are on the sweeter side, so I do recommend using either semi-sweet or dark chocolate.
An overhead view of creamed butter and brown sugar in a glass mixing bowl.
An overhead view of the wet ingredients for Buckeye cookies in a glass mixing bowl.

How To Make These Buckeye Cookies

  1. Beat the butter and sugars together: You can either use a stand mixer or handheld mixer to combine the butter, brown sugar, and granulated sugar. I usually mix mine for 1 to 2 minutes or until they’re well combined.
  2. Add the egg, egg yolk, and vanilla: Stop and scrape down the sides of the bowl as needed to make sure all of the wet ingredients are thoroughly mixed together.
An overhead view of chocolate cookie dough in a glass mixing bowl.
An overhead view of chocolate cookies on a parchment-lined baking sheet.
  1. Combine the dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Mix the dry ingredients into the wet, then cover and chill the cookie dough for at least 2 hours.
  2. Scoop and bake: Scoop out the chilled cookie dough using a 1.5-tablespoon cookie scoop and drop it onto parchment paper-lined baking sheets. Bake until the tops of the cookies are set and no longer look wet. Once the cookies are done, let them cool completely before proceeding with the rest of the recipe.
An overhead view of a peanut butter fudge mixture in a glass mixing bwol, with a spatula.
An overhead view of peanut butter-topped chocolate cookies.
  1. Make the peanut butter layer: Combine the butter and peanut butter in a microwave-safe bowl. Microwave in 30-second intervals until smooth, then stir in the vanilla, salt, and powdered sugar.
  2. Top the cookies with peanut butter: I added roughly one tablespoon of the peanut butter mixture to the top of each cookie. You can either use a one tablespoon cookie scoop or measuring tablespoon to make this step easier. Smooth out the top of each one using the back of a spoon or an angled spatula. If the peanut butter mixture is thick enough, you can also just press it down on top of the cookies with your hand.
An overhead view of melted chocolate in a glass bowl.
An overhead view of chocolate-topped Buckeye cookies.
  1. Make the chocolate topping: Microwave the chocolate chips and butter at 50% power until smooth.
  2. Top the cookies with chocolate: Spoon the melted chocolate over the cookies and smooth it out, then transfer the cookie sheets to the fridge so that the chocolate can firm up.
A close-up view of two Buckeye cookies; the top cookie has a bite missing.

Frequently Asked Questions

Can natural peanut butter be used in this recipe?

For best results, I recommend using a no-stir peanut butter (like Jif or Skippy).

Natural peanut butters tend to separate and will cause the peanut butter mixture to be greasy, unless you make some adjustments (like using less butter and more powdered sugar).

Can a different nut or seed butter be used in this recipe?

Yes, as long as you use another no-stir nut or seed butter.

Can regular chocolate bars be used instead of chocolate chips?

Of course! I used chocolate chips to keep this recipe as easy as possible, but you could chop up two chocolate bars and use those instead.

Do the cookies need to be refrigerated?

No, it’s not necessary. They can be stored at room temperature for up to a week. Just make sure to seal them in an airtight container so they stay fresh.

Half of a Buckeye cookie angled on top of another cookie.

Baking Tips

  • If you don’t have two full hours to wait for the cookie dough to chill, you can scoop the dough onto the lined baking sheets, then refrigerate it for 30 minutes.
  • You can make these buckeye cookies as big as you prefer! These are pretty rich cookies, so I find that 1.5 tablespoons of cookie dough makes the perfect size cookie. If you prefer larger cookies, just increase the baking time and add more peanut butter and chocolate to each one.
  • If you don’t have space in your fridge to chill the chocolate-topped cookies, you can also let them sit on your counter until the chocolate has hardened. The process will take much longer though, so I personally prefer to use the fridge!
A stack of buckeye cookies.

Buckeye Cookies

Prep Time: 1 hour
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 40 minutes
These buckeye cookies are a delicious spin on the classic no-bake candy! They're made with a soft and chewy chocolate cookie base, then topped with a creamy peanut butter mixture before being drizzled with chocolate.
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Ingredients

Servings: 27 cookies

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 is best, avoid natural pb
  • 5 tablespoons unsalted butter sliced into pieces (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
 

  • To make the chocolate cookies: Using a handheld mixer, or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract, stopping to scrape down the sides of the bowl as needed.
  • In a separate large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours. If you want to speed up the process, you may go ahead and scoop the cookie dough onto a baking sheet and chill for at least 30 minutes.
  • Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or a silicone mat.
  • Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop it onto the prepared baking sheets.
  • Bake for 10 to 12 minutes or until the tops of the cookies are set.
  • Allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer to a wire rack to cool completely.
  • To make the peanut butter layer: Add the peanut butter and sliced butter to a microwave-safe bowl and microwave in 30 second increments until melted and smooth.
  • Stir in the vanilla extract and salt. Add the powdered sugar in two additions, making sure to mix well after each addition. If needed, work it together with your hands until you no longer see any streaks or lumps of powdered sugar.
  • Using a one tablespoon cookie scoop (or measuring tablespoon), scoop the peanut butter mixture on top of each cookie and slightly flatten it with your hand. If needed, you can use an angled spatula or the back of a spoon to smooth it out.
  • To make the chocolate topping: Add the chocolate chips and sliced butter to a microwave-safe bowl.
  • Microwave in 30 second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth.
  • Spoon the melted chocolate on top of each cookie and use an angled spatula or the back of a spoon to smooth it out.
  • Refrigerate for 30 to 45 minutes or until the chocolate layer has hardened.

Notes

Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookies will freeze well for 2 to 3 months. Thaw to room temperature before serving.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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