• 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!