Soft and Chewy Buckeye Cookies
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Soft and chewy chocolate cookies topped with a creamy peanut butter layer and finished with a rich ganache, these Buckeye Cookies are the perfect treat for chocolate and peanut butter lovers. Inspired by the classic buckeye candy, this cookie version is irresistibly decadent and easy to make!
Buckeye Cookies
If you’re anything like me, you’ve got a soft spot for buckeyes. The combination of rich chocolate and creamy peanut butter is a classic for a reason. So naturally, as a cookie aficionado, I thought…why not turn them into cookies? Enter these decadent Buckeye Cookies—soft, chewy chocolate cookies topped with a peanut butter layer and finished with a luscious ganache. They’re everything you love about buckeyes, just in cookie form.
What are buckeye cookies?
You’ve hopefully had a buckeye before–sweet peanut butter candies dipped in a thin chocolate coating. They’re sort of like a peanut butter cup except the peanut butter to chocolate ratio is more like 4:1 instead of 1:2. These cookies are inspired by the buckeye candies with a soft and fudgy chocolate cookie topped with salty-sweet peanut butter mixture and a thin layer of chocolate ganache. The result is heaven in every bite.
Why You’ll Love These Buckeye Cookies
Soft and Chewy Base – The cookies themselves are chocolate perfection. Think of them as the cozy blanket your peanut butter topping didn’t know it needed.
Peanut Butter Heaven – The topping is creamy, rich, and just the right amount of sweet to balance the deep chocolate flavors.
Ganache Goals – A thin layer of ganache seals the deal, making these cookies look (and taste) like they came straight out of a bakery.
Let’s be honest: peanut butter and chocolate were made for each other. And in these cookies, they’re living their best lives.
Tips for the Perfect Buckeye Cookies
Don’t Overbake the Cookies: To keep them soft and chewy, pull them out of the oven just as the edges set but the centers still look slightly underdone.
Chill the Peanut Butter Topping: This helps it firm up so the ganache doesn’t slide off.
Use High-Quality Chocolate: Whether it’s for the cookie dough or the ganache, good chocolate makes all the difference.
How to Serve
Serve these cookies as a sweet treat for a holiday cookie exchange, a bake sale, or honestly, just because you’re craving something special. Pair them with a glass of milk or a steaming cup of coffee for the ultimate dessert experience.
Trust me, if you’re a fan of the iconic buckeye candy, these cookies will blow your mind. Soft, chewy, rich, and indulgent—they’re bound to become your new favorite way to enjoy the classic combo of chocolate and peanut butter.
Now, who’s ready to bake?! ENJOY!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 2 hours
Yield: 10 cookies
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
for the cookies
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
for the peanut butter filling
- 1 cup peanut butter (we used jiff!)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
for the chocolate topping
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium-high until mixture is fluffy and pale in color, about 2 minutes.
- Stop the mixer and scrape down the bowl, then add the flour, cocoa powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
- Use a 2 ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes. As soon as they come out of the oven take the cookie scoop and press the round side of it into the cookies, making an indentation in the center of each cookie. This will create a little cradle for you to put the peanut butter filling in! Transfer the cookies to a cooling rack to cool completely.
- Once the cookies have cooled, make the peanut butter filling. Combine the peanut butter, powdered sugar and vanilla in a medium bowl and mix to combine. The mixture will be thick! Scoop out about 1 1/2 tablespoons of peanut butter onto each cookie, gently patting it into rounded disc into the indentation.
- Next make the chocolate topping. Place the cream in a medium microwave-safe bowl. Microwave until the cream is hot to the touch but not boiling, 30 to 45 seconds depending on the strength of your microwave. Add the chocolate chips to the cream and let sit for 1 minute, then use a fork to stir the mixture together until smooth and glossy.
- Use a small offset spatula or a spoon to top each cookie with about a tablespoon of ganache, spreading it in evenly over the peanut butter filling. Let the ganache set completely, about 30 minutes before serving! Enjoy!
