If you’ve never had a decadent buckeye ball, you’re missing out! These buckeye cookies are a fresh, fun spin on the original no bake peanut butter and chocolate treat.
Filled with a peanut butter center, these buckeye cookies feel special enough to serve for entertaining, and they are such a delicious treat!
A creamy, delicious buckeye ball is an unbeatable treat. They have the perfect combination of chocolate with a peanut butter center – and bonus! They are no bake, too.
However, these crunchy buckeye cookies capture all those incredible flavors in a decadent cookie you’re going to love. It’s full of peanut butter in the center, and it’s so completely delicious, you’ll be hard pressed to stop at just one!
The exterior chocolate part of these cookies have a fudgy, brownie like texture. The inside is a sweetened peanut butter that is the best contrast!
Don’t forget to pin and save this post for later. Let’s get started and make these fabulous buckeye cookies!
Why You’ll Love these Buckeye Cookies
- Fresh Baked Spin on the Original
- Easy to Make
- Pantry Ingredients (+ egg and butter)
- Peanut Butter and Chocolate, of course!
Tools You’ll Need
- Large Cookie Scoop – It’s not required, but it makes consistent sized cookies, which display beautifully and bake evenly. A 1 ounce scoop is preferred for these cookies.
- Mixer – Stand mixer or hand mixer (or combine by hand).
- Rubber Spatula – For folding the dough!
- Cookie Sheet or Flat Baking Sheet – A traditional cookie sheet doesn’t have sides, allowing you to slide cookies off easily. A flat baking sheet works too! I prefer a light color sheet for a balanced and evenly baked cookie.
- Parchment Paper – Use parchment for easy clean-up.
- Cooling Rack – While not required, it’s nice to remove your cookies to a cooling rack so air can circulate and they won’t continue to cook on the sheet!
Buckeye Cookie Ingredients
- Creamy peanut butter – For the perfect chocolate and peanut butter combo
- Powdered sugar – To create the creamy peanut butter center
- Flour – For the fine, fluffy quality of these cookies, use all purpose flour.
- Cocoa powder – For the chocolate flavor
- Baking soda – For rise
- Salt – To balance out the sweet
- Butter – Softened, unsalted butter
- Sugar – To sweeten these cookies, use white granulated sugar
- Egg – Size large, for binding
- Vanilla extract – For fragrance and flavor
How to Make Buckeye Cookies
- Preheat oven to 350º and then make filling as directed. Set aside.
- Next, combine dry ingredients in a small mixing bowl and set aside.
- In a larger mixing bowl, beat butter and sugar until light and fluffy, adding wet ingredients until combined. Now add dry ingredients.
- Use a cookie scoop to scoop out balls of cookie dough as directed.
- Flatten balls into discs and use thumbs to make an indentation in the center. Fill each indentation with peanut butter filling.
- Flatten smaller balls into discs, and top peanut butter filled cookies with them. Seal edges.
- Arrange on cookie sheet and bake in center of oven.
- Remove from oven and transfer to wire rack to cool
Tips
- Parchment paper works well for these cookies, but a silpat works well too.
- These might look a little under-baked when you take them out of the oven – that’s okay! Leave them on the tray for 5 minutes and they will set up so you can move to a cooling rack.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
Frequently Asked Questions
Classic buckeyes are made from peanut butter fudge, and they are partially dipped in chocolate. This leaves a circle of peanut butter visible. Buckeyes are quite similar to peanut butter balls, which are entirely dipped in a chocolate coating.
Because they resemble the poisonous nut of the Ohio buckeye tree. This is the state tree of Ohio, so this no bake treat is very popular in Ohio and surrounding states!
How to Store
- Room Temperature – Store in a sealed container for up to 3 days.
- Refrigerate – Store in an airtight container for up to 5 days.
- Freeze – You can freeze these cookies for up to 2 months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper.
Buckeye Cookies
Ingredients
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- 1 cup flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350º
- To make filling, mix peanut butter and powdered sugar together, and set aside
- Next, combine flour, cocoa powder, baking soda, and salt in a small mixing bowl and set aside
- In a larger mixing bowl, beat butter and sugar until light and fluffy
- Add egg, and vanilla, and blend until combined
- Stir in dry ingredients, until dough forms
- Use a 1 oz/2 tablespoon cookie scoop to scoop out eight balls of cookie dough
- Divide remaining dough into eight 1-1 ½ tablespoon balls
- Flatten larger balls into discs and use thumbs to make an indentation in the center
- Fill each indentation with a spoonful of peanut butter filling
- Flatten smaller balls into discs, and top peanut butter filled cookies with them
- Seal edges the best you can
- Arrange on cookie sheet with at least 2 inches of space between each
- Bake in center of oven for 12-14 minutes
- Remove from oven and transfer to wire rack to cool
Video
Notes
- Parchment paper works well for these cookies, but a silpat works well too.
- These might look a little under-baked when you take them out of the oven – that’s okay! Leave them on the tray for 5 minutes and they will set up so you can move to a cooling rack.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
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