Buckeye Cookies
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.
Ingredients
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.
Video
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.