Buckeye Cookies
If you’ve never tried a buckeye cookie, you’re missing out! Irresistible creamy peanut butter + rich chocolate, it’s indulgence epitomized.
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Buckeye Cookie Recipe
You may be wondering, “Karli, what is a buckeye cookie?” Buckeye cookies are a delightful fusion of peanut butter and chocolate. These cookies are aptly named after Ohio’s state tree nut, the buckeye, because they resemble the nut’s dark brown exterior and light beige interior. But don’t fault them for such a poor origin story.
Buckeye Cookies are unlike any other chocolate peanut butter cookie you’ve tried before. Imagine a velvety, sweet peanut butter interior enveloped in a fluffy, chewy, chocolatey cookie. Yeah. This buckeye cookie recipe is good. So good, in fact, that you’re going to reach for this recipe every time you crave peanut buttery / chocolatey perfection.
Ingredients in Buckeye Cookies
- Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Eggs
- vanilla extract
- All-purpose flour
- Dutch processed cocoa powder* – You can use dutch processed or unsweetened cocoa powder here.
- Cornstarch – This will help your cookies stay soft.
- baking soda
- salt
Buckeye Layer
- Peanut butter – I just use the cheap store brand!
- Butter – Again, salted.
- Powdered sugar – Powdered sugar both thickens the peanut butter and sweetens it.
- Vanilla
- Salt
- Milk – Use as needed to thin the mixture just a tad so it is easy to roll into a ball.
How to Make Buckeye Cookies
- Preheat oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture. This should take approximately 2 minutes.
- Scrape the sides and add the eggs and vanilla. Mix until well combined.
- Add the flour, cocoa powder, cornstarch, baking soda and salt. Mix until a soft dough forms. Set aside.
- To make the buckeye layer, cream together the butter and peanut butter. The mixture should be smooth.
- Slowly add in the powdered sugar, one cup at a time mixing until well combined and thick. It should act almost like a dough.
- Slowly, while mixing, add in your milk until you’ve reached your desired consistency. The consistency should be like a soft play-doh.
- To assemble the cookies, scoop 1 1/2 tbsp of chocolate dough (#40 scoop) and then flatten in the palm of your hand.
- Roll 1 tbsp of buckeye mixture into a ball.
- Place the ball into the center of the flattened dough. Wrap the chocolate dough around the buckeye ball, flatten slightly and then arrange on a parchment or silicone lined cookie sheet.
- Repeat with remaining dough.
- Bake at 350° for 8-10 minutes, or until the cookies have spread slightly and are no longer glossy on top.
- Allow the cookies to cool on the pan and enjoy!
How should I store buckeye cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can I freeze these buck eye cookies?
You absolutely can! Once your cookies are cool, place in a labeled resealable freezer bag. Place in the freezer for up to 3 months!
Other Peanut Butter Desserts
Buckeye Cookies
If you’ve never tried a buckeye cookie, you’re missing out! Irresistible creamy peanut butter + rich chocolate, it's indulgence epitomized.
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Servings: 24 cookies
Calories: 187kcal
Ingredients
- 3/4 cups salted butter, softened
- 3/4 cups brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/3 cup dutch processed cocoa powder *can use unsweetened cocoa powder if you'd like
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salted butter
Buckeye Layer
- 1 cup peanut butter
- 1/4 cup salted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- pinch salt
- 1/4 cup milk
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture.
- Scrape the sides and add the eggs and vanilla. Mix until well combined.
- Add the flour, cocoa powder, cornstarch, baking soda and salt. Mix until a soft dough forms. Set aside.
Buckeye Layer
- To make they buckeye layer, cream together the butter and peanut butter. The mixture should be smooth.
- Slowly add in the powdered sugar, one cup at a time mixing until well combined and thick. It should act almost like a dough.
- Slowly, while mixing, add in your milk until you’ve reached your desired consistency. The consistency should be like a soft play-doh.
Assembling Buckeye Cookies
- To assemble the cookies, scoop 1 1/2 tbsp of chocolate dough (#40 scoop) and then flatten in the palm of your hand. Roll 1 tbsp of buckeye mixture into a ball and place the ball into the center of the flattened dough.
- Wrap the chocolate dough around the buckeye ball, flatten slightly and then arrange on a parchment or silicone lined cookie sheet.
- Repeat with remaining dough.
- Bake at 350° for 8-10 minutes, or until the cookies have spread slightly and are no longer glossy on top.
- Allow the cookies to cool on the pan and enjoy!
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Nutrition
Calories: 187kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.005g | Cholesterol: 14mg | Sodium: 101mg | Potassium: 109mg | Fiber: 1g | Sugar: 20g | Vitamin A: 27IU | Calcium: 19mg | Iron: 1mg
Looks delicious!
Question:
Butter is listed twice in chocolate but not listed in peanut butter, yet states to cream butter and peanut butter. Could you please advise?
Thank you!
You’re absolutely right – good catch! There is butter in the buckeye peanut butter layer. I’ve updated the recipe card accordingly!