Buckeye Cookies

Chocolate Peanut Butter Buckeye Cookies Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Salted butter: Provides richness and helps create a tender cookie texture.
White granulated sugar: Sweetens the dough and supports structure.
Light brown sugar: Adds moisture and depth.
Egg: Binds the dough so it bakes evenly.
Natural cocoa powder: Gives the dough its chocolate flavor.
All-purpose flour: Provides structure.
Baking powder: Helps the cookies lift slightly.
Baking soda: Improves texture and balance.
Peanut butter: Main ingredient in the creamy peanut butter layer. Use creamy peanut butter for the filling, not crunchy peanut butter. If you’re using a natural peanut butter that’s more runny, you may need extra powdered sugar. Start with an extra ¼ cup and add more as needed.
Powdered sugar: Thickens and sweetens the filling.
Semi sweet chocolate chips: Melt into the topping.

How to Make Buckeye Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cream the butter and sugars: Beat until smooth and fluffy.
Incorporate the egg: Mix until fully combined.
Form the cookie dough: Stir in the flour, cocoa powder, baking powder and baking soda until no dry spots remain.
Make the filling: Mix the peanut butter and powdered sugar until thick and workable.
Assemble the cookies: Scoop dough, flatten slightly, add filling, then wrap and seal the dough around each one.
Bake: Bake on prepared baking sheets until set around the edges and soft in the center.
Finish with chocolate: Heat the chocolate chips until completely melted and spoon this chocolate ganache over each cookie.
Cool completely: Let the topping set before storing so they don’t stick together. You can serve them with the topping still gooey if you want though.

Substitutions and Variations

Chocolate choice: Dark chocolate gives a deeper finish while milk chocolate adds sweetness. I used semisweet chocolate chips for a balanced flavor.
Natural peanut butter swap: Natural peanut butter works, but it can be looser. Add more powdered sugar if needed, until the peanut butter mixture is thick enough to handle and holds its shape. More ideas include using a peanut butter cup or piece of peanut butter fudge instead of the buckeye candy peanut butter topping mixture.
Gluten-free version: Use gluten-free flour and check the labels on the other ingredients.
Peanut butter drizzle: Warm peanut butter can be drizzled over the chocolate topping.
Contrasting flavor: Add a few drops of vanilla extract.
Salted topping: A light sprinkle of flaky sea salt can be added after the chocolate sets.

Serving Suggestions

With a drink: Pair these chewy chocolate cookies with a pumpkin spice latte or, for total indulgence, a chocolate cake martini!
With other cookies: Making a cookie tray? Add cheesecake cookies and cherry pie cookies as well. 
For dessert: Serve these peanut butter ball cookies after a meal of chicken limone with smoked asparagus, cowboy soup with easy yeast rolls or a steak and squash dinner salad.

How to Store

Store: Keep the cookies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze baked cookies in a sealed container or freezer bag for up to 2 months.
Thaw: Defrost at room temperature.
Reheat: These cookies are great at room temperature but you can also heat them in the microwave for 5 to 10 seconds for a warm treat.