Description
These Buckeye Cookies are a delightful twist on the classic no-bake buckeye candy, featuring a soft and chewy chocolate cookie base topped with a creamy peanut butter layer and finished with a smooth chocolate topping that hardens to a perfect finish.
Ingredients
Scale
Chocolate Cookies
- ¾ cup unsalted butter (softened; 170 grams; 1.5 sticks)
- 1 cup packed light brown sugar (200 grams)
- ⅓ cup granulated sugar (70 grams)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1½ teaspoons pure vanilla extract
- 2 cups all-purpose flour (spooned & leveled; 250 grams)
- ½ cup unsweetened natural cocoa powder (45 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Peanut Butter Layer
- 1 cup creamy peanut butter (250 grams; Jif or Skippy recommended, avoid natural peanut butter)
- 5 tablespoons unsalted butter (sliced into pieces; 70 grams)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1½ cups powdered sugar (180 grams)
Chocolate Topping
- 1⅓ cups semi-sweet chocolate chips (240 grams)
- ½ cup unsalted butter (sliced into tablespoon-size pieces; 115 grams; 1 stick)
Instructions
- Make the chocolate cookies: Using a handheld mixer or stand mixer with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar for 1 to 2 minutes until well combined and creamy. Add the egg, egg yolk, and vanilla extract, mixing well and scraping down the bowl sides as needed.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly mixed. Gradually add the dry ingredients to the wet ingredients and stir just until combined to form the cookie dough.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours to firm up. Alternatively, for a quicker method, scoop the dough onto a baking sheet and chill for at least 30 minutes.
- Preheat oven and prepare baking sheets: Set the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Portion and bake: Remove the dough from the refrigerator and use a 1.5 tablespoon cookie scoop to portion the dough, placing scoops on the prepared sheets spaced evenly. Bake in the preheated oven for 10 to 12 minutes or until the cookie tops are set but still soft.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring them carefully to wire racks to cool completely.
- Prepare peanut butter layer: In a microwave-safe bowl, combine the peanut butter and sliced butter. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth. Stir in vanilla extract and salt. Gradually mix in the powdered sugar in two additions, mixing thoroughly each time. If necessary, knead gently with your hands to eliminate streaks or lumps.
- Top cookies with peanut butter layer: Use a 1 tablespoon cookie scoop or measuring spoon to place the peanut butter mixture evenly atop each cooled cookie. Flatten slightly with your hand or use an angled spatula or spoon to smooth the surface.
- Prepare chocolate topping: Place chocolate chips and sliced butter in a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring well after each interval, until the chocolate is fully melted and silky smooth.
- Finish cookies with chocolate layer: Spoon melted chocolate over the peanut butter-topped cookies. Smooth the chocolate with an angled spatula or the back of a spoon for even coverage.
- Set the chocolate: Refrigerate the assembled cookies for 30 to 45 minutes, or until the chocolate topping has hardened completely, creating the signature buckeye appearance.
Notes
- These buckeye cookies provide a delicious and easy spin on traditional buckeye candies by incorporating a cookie base for added texture and flavor.
- Use creamy peanut butter brands like Jif or Skippy for the best consistency; natural peanut butter may alter texture.
- Refrigerating the dough is crucial for shape retention and flavor development.
- Microwaving the peanut butter and chocolate mixtures in intervals prevents burning and ensures smooth melting.
- Once assembled and chilled, these cookies should be stored in the refrigerator to maintain the chocolate topping’s firm consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
