Description
Peanut Butter Buckeye Cookies are a delightful American dessert combining soft peanut butter cookie bases with a creamy peanut butter filling and a rich chocolate topping. Perfect for holiday treats or any time you crave a sweet, nutty indulgence with the iconic buckeye flavor.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Buckeye Filling
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil or shortening
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring a non-stick surface for baking.
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which provides the cookie’s tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to incorporate moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough which can cause toughness.
- Shape Cookies: Roll the dough into 1-inch balls and place them spaced on the prepared baking sheet to allow even baking and spreading.
- Bake Cookies: Bake in the oven for 8 to 10 minutes, until the edges just turn lightly golden, revealing a soft center.
- Cool Completely: Remove from oven and let the cookies cool fully on a wire rack, ensuring the buckeye filling will not melt upon addition.
- Prepare Filling: While cookies cool, mix the peanut butter and powdered sugar in a small bowl until a smooth dough forms, making it easy to shape.
- Apply Filling: Roll the filling into small balls about 3/4 inch in diameter and press lightly onto the center of each cooled cookie to build the classic buckeye shape.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips with coconut oil or shortening in 20-second increments, stirring between sessions until smooth and glossy.
- Top Cookies: Spoon or drizzle the melted chocolate over the peanut butter centers, covering as desired to create the signature partially dipped buckeye look.
- Set Chocolate: Allow the chocolate to set by letting the cookies rest at room temperature or placing them in the refrigerator for firmer chocolate.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Refrigerate for a firmer texture and longer-lasting chocolate topping.
- For a nut-free alternative, substitute sunflower seed butter for peanut butter and use allergy-safe chocolate chips.
