Buckeye Cookies are chocolate cookies stuffed with peanut butter. Chocolate and peanut butter, how could you go wrong?!
These cookies share their name with Buckeyes, which are peanut butter balls dipped into chocolate. Buckeyes are one of Jeff's favorite sweet treats, so I thought he would like these cookies, too. He does!
I found the recipe for Buckeye Cookies on the Delish site. They looked good, so I thought I'd give them a try.
The center of these cookies is a blend of peanut butter and powdered sugar. To make these cookies, first start by making the filling. Then, drop small balls of the peanut butter mixture onto a foil lined baking sheet. I use a 2-teaspoon size cookie scoop. If you don't have a cookie scoop, you can drop rounded teaspoonfuls onto the baking sheet. Freeze the peanut butter balls for at least an hour so that they harden.
Next, make the cookie batter. Then, drop the batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop. If you don't have a cookie scoop, you can drop rounded tablespoonfuls onto the baking sheet. The cookies should be spaced apart about two-inches.
Then, flatten the cookies into a circle using your hand or the bottom of a glass. Place a frozen peanut butter ball in the center of each cookie. The peanut butter balls thaw quickly, so you may want to work with one baking sheet of cookies at a time, leaving the rest of peanut butter balls in the freezer while you work with the cookies.
Next, shape the cookie dough around the peanut butter ball so that it encloses the peanut butter ball. Using your hands, gently roll the cookie ball in your hands to smooth the surface. Place the cookie ball back on the baking sheet then repeat with the remaining cookies.
Then, bake the cookies for about 12-minutes or until they are set. Let the cookies rest on the baking sheet for about 5-minutes. Remove the cookies from the baking sheet and place them on cooling racks. Serve the cookies warm or at room temperature.
I hope you enjoy the Buckeye Cookies!
- 1 1/4 cup creamy peanut butter
- 1/3 cup powdered sugar
- 3/4 cup butter, softened This is 1 1/2 sticks of butter.
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 jumbo egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup granulated sugar
- Combine the creamy peanut butter and powdered sugar for the filling until smooth.
- Line a small baking sheet with foil then use a 2-teaspoon cookie scoop to scoop the peanut butter mixture and drop onto the foil You should have 24 centers.
- Freeze for at least an hour before making the cookies. The centers should be hard.
- Preheat the oven to 350F.
- Line baking sheets with silicone mats or lightly spray them with cooking spray.
- Whisk the flour, cocoa powder, baking soda and salt together. Set aside.
- Using an electric mixture, cream the softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla and mix until thoroughly combined.
- Gradually add the flour mixture until thoroughly combined.
- Using a 1 1/2 tablespoon cookie scoop onto the cookie sheets. Place the cookies about two-inches apart.
- Flatten the cookie dough balls into a circle.
- Place a frozen peanut butter ball on top of each cookie.
- Wrap the dough around the peanut butter ball and pinch the edges together. Gently roll the ball in your hands to smooth the surface.
- Roll the cookie ball in the sugar then place it back on the prepared baking sheet.
- Repeat the for rest of the cookies. The centers thaw quickly, so you might want to work on one baking sheet at a time, leaving the peanut butter centers in the freezer until needed.
- Bake the cookies for about 12 minutes, or until they are set.
- Let rest on the baking sheet for about 5 minutes.
- Serve warm or at room temperature.