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    Home ยป Desserts ยป Cookies

    Buckeye Cookies

    July 20, 2023 By Sam 18 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of buckeye cookies, top image of cookies cut in half stacked, bottom image of cookies on cookie rack evenly placed

    If you love buckeye candy, then you need to try my buckeye cookies! Just like the candy, these chewy chocolate cookies are made with a creamy peanut butter filling and rich chocolate coating. Recipe includes a how-to video!

    Buckeye cookie consisting of a chocolate cookie topped with peanut butter and chocolate.

    Peanut Butter Buckeye Cookies

    These buckeye cookies are the sweet and chewy embodiment of classic buckeye candy! Similar to my buckeye brownies, these cookies feature a rich, chocolatey, (but not too sweet) cookie topped off with a thick layer of peanut butter filling and decadent chocolate ganache. The ganache layer is extra thick too; itโ€™s the same topping youโ€™ll find on my MIllionaireโ€™s shortbread.

    You can make these into HUGE gourmet cookies (great if you own a bakery or sell cookies) or make them into smaller, normal sized cookies. The ones photographed here are the large version, but I typically stick with the standard-size since they are so indulgent. Instructions and measurements for both are included below, so take your pick!

    What You Need

    There are quite a few ingredients in this recipe, but donโ€™t let that intimidate you! I promise these buckeye cookies are easy enough for beginner bakers.

    Overhead view of ingredients including brown sugar, cocoa powder, peanut butter, and more.
    • Butter. No, your eyes are not fooling youโ€“there are three sticks of butter in the photo above! Two will be melted and combined with our cocoa powder in the cookies, and the remaining stick will be used for the filling. Who said these buckeye cookies were supposed to be healthy? Not me!
    • Cocoa powder. I recommend using natural cocoa powder here. Dutch process cocoa works with too, but the chocolate flavor is stronger and more intense in a way that actually doesnโ€™t play as nicely as Iโ€™d like with the peanut butter filling. 
    • Peanut butter. Use a creamy peanut butter to mimic the smooth, creamy filling in buckeyes. I havenโ€™t tested this recipe with natural peanut butter, so I canโ€™t say for sure how that would work here.
    • Brown sugar. Using some brown sugar alongside regular granulated sugar makes for flavorful and chewy buckeye cookies. Stick with light brown sugar here; dark brown will make things a bit too sweet and rich.
    • Heavy cream. Weโ€™ll heat this up on the stove before pouring it over our semisweet chocolate chips or couverture chocolate to create chocolate ganache. Double cream or whipping cream will work too.

    SAMโ€™S TIP: I know chilling cookie dough can test your patience, but itโ€™s a necessary evil here. Chilling helps make the buckeye cookies thicker so we have a nice thick/sturdy base for all the heavy toppings weโ€™re adding. Donโ€™t skip it!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Buckeye Cookies

    Prep the Cookie Dough

    Collage of four photos showing chocolate cookie dough being prepared.
    1. Stir together the warm melted butter and cocoa powder until combined.
    2. Add the sugars, eggs, and vanilla and stir well.
    3. Combine the dry ingredients in a separate bowl.
    4. Gradually add the dry ingredients to the wet ingredients until the dough is cohesive. Cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes.

    Bake

    Two photos showing chocolate cookie dough being rolled, baked, and flattened with a glass.
    1. Roll the chilled dough between your palms using either ยผ cup sized (big cookies) or 2 tablespoon sized (normal cookies) scoops. Place 2โ€ณ apart on a parchment lined baking sheet.
    2. Bake at 350F for either 10-12 minutes (big cookies) or 9-10 minutes (normal cookies). Flatten the tops of the cookies with the bottom of a drinking glass within 1 minute of removing from the oven. Let cool for 5 minutes before removing to a cooling rack.

    Make the Peanut Butter Layer

    Four photos showing peanut butter filling being prepared and flattened over chocolate cookies.
    1. Beat the butter and peanut butter together with an electric mixer until smooth and creamy, then stir in the vanilla and salt.
    2. Gradually add the powdered sugar until the mixture is cohesive. It will be stiff.
    3. Scoop the filling in either 2 ยฝ tablespoon portions (big cookies) or 1 ยฝ tablespoon portions (normal cookies) and roll into a smooth ball.
    4. Flatten the balls into discs and press on top of the cooled cookies.

    Chocolate Topping

    Two photos showing chocolate ganache being stirred together and poured over peanut butter topped chocolate cookies.
    1. Heat the cream until steaming, then pour over the chocolate. Cover with foil and let sit for 5 minutes before stirring together.
    2. Drizzle the chocolate over the cookies and let it set until firm before enjoying. You can place the cookies in the fridge to speed this up!

    SAMโ€™S TIP: Let the warm cream and chocolate sit together under the foil for a few minutes before whisking to combine. If the chocolate still isnโ€™t melting after this, you can microwave the mixture in 10-second increments until melted, stirring in between. Donโ€™t overheat your chocolate, or you could make it seize.

    Overhead view of a cooling rack of buckeye cookies.

    Frequently Asked Questions

    Do buckeye cookies need to be refrigerated?

    Nope! These cookies will be fine at room temperature. Just make sure to store them in an airtight container and enjoy within five days of making. Buckeye cookies also freeze wellโ€“follow the instructions in the recipe notes below if youโ€™d like to do this.

    How did buckeye cookies get their name?

    My buckeye cookies are modeled after peanut butter buckeyes, a chocolate covered peanut butter candy. Buckeye candy gets its name from the Ohio state tree, which grows poisonous nuts that resemble the eyes of a deer (or a buck!), hence the name.

    Can I make buckeye cookies in advance?

    Yes! You can make the cookies themselves and the peanut butter layer in advance. Store both in an airtight container up to 3 days in advance. Youโ€™ll need to stir the peanut butter filling and make sure itโ€™s smooth before using, if itโ€™s too thick just stir in a splash of milk or cream. Do not make the ganache topping in advance.

    Two halves of a buckeye cookie stacked on top of each other to show layers of chocolate cookie, peanut butter, and chocolate.

    If you love larger-than-life cookies, try my blueberry muffin cookies or strawberry cheesecake cookies next!

    Enjoy!

    Letโ€™s bake together! Iโ€™ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Buckeye cookie consisting of a chocolate cookie topped with peanut butter and chocolate.

    Buckeye Cookies

    If you love peanut butter buckeyes, then you simply must try these buckeye cookies! Just like the candy, these chewy chocolate cookies are made with a creamy peanut butter filling and rich chocolate coating.
    Recipe includes a how-to video!
    5 from 7 votes
    Print Pin Rate
    Course: cookie, Cookies, Dessert, Dessert
    Cuisine: American
    Prep Time: 35 minutes minutes
    Cook Time: 5 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12 large or 24 small cookies
    Calories: 920kcal
    Author: Sam Merritt

    Ingredients

    Cookies

    • 1 cup (226 g) unsalted butter melted
    • ยฝ cup (50 g) natural cocoa powder (see note)
    • 1 cup (200 g) granulated sugar
    • ยพ cup (150 g) light brown sugar firmly packed
    • 1 large egg + 1 large egg yolk
    • 1 teaspoon vanilla extract
    • 2 ยผ cups (280 g) all-purpose flour
    • 1 teaspoon baking powder
    • ยผ teaspoon baking soda
    • ยพ teaspoon salt

    Peanut Butter Layer

    • 2 cups (475 g) creamy peanut butter
    • ยฝ cup (113 g) unsalted butter softened
    • 1 teaspoon vanilla extract
    • ยผ teaspoon salt
    • 2 ยผ cups (285 g) powdered sugar

    Chocolate Topping

    • 1 ยฝ cups (250 g) semisweet chocolate chips or couverture chocolate
    • 6 Tablespoons heavy cream

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    Cookies

    • Combine melted butter and cocoa powder in a large mixing bowl and stir until well-combined.
      ยฝ cup (50 g) natural cocoa powder, 1 cup (226 g) unsalted butter
    • Add sugars, egg, egg yolk, and vanilla extract and stir well.
      1 cup (200 g) granulated sugar, ยพ cup (150 g) light brown sugar, 1 large egg + 1 large egg yolk, 1 teaspoon vanilla extract
    • In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
      2 ยผ cups (280 g) all-purpose flour, 1 teaspoon baking powder, ยผ teaspoon baking soda, ยพ teaspoon salt
    • Gradually add dry ingredients to wet, stirring until completely combined.
    • Cover dough and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350F (175C).
    • Once oven is preheated and dough is chilled, scoop dough into ยผ cup-sized balls (for LARGE cookies) or 2 Tablespoon-sized balls (for smaller/classic-sized cookies). Roll between your palms to form a smooth round ball. Space cookies at least 2โ€ apart on baking sheet.
    • Transfer to center rack of 350F (175C) oven and bake for 10-12 minutes (for large cookies) or 9-10 minutes (for smaller cookies). Within 1 minute of removing from the oven, use the clean, flat bottom of a 1-cup measuring cup (or glass, etc.) to gently flatten the surface of the cookie (you want a smooth flat surface for adding the peanut butter). Allow cookies to cool on baking sheet for at least 5 minutes before removing to cooling rack to cool completely before decorating.

    Peanut Butter Layer

    • Combine peanut butter and butter in a medium-large mixing bowl. Use an electric mixer to beat until smooth and creamy.
      2 cups (475 g) creamy peanut butter, ยฝ cup (113 g) unsalted butter
    • Stir in vanilla extract and salt until well combined.
      1 teaspoon vanilla extract, ยผ teaspoon salt
    • Gradually add powdered sugar until completely combined and you have a smooth but stiff mixture.
      2 ยผ cups (285 g) powdered sugar
    • Scoop dough by 2 ยฝ Tablespoon portions (for large cookies) or 1 ยฝ Tablespoon portions (for standard cookies) and roll into a smooth ball (see note). Use your hands to flatten the mixture into a disk and press gently onto the surface of a cookie (if itโ€™s too sticky, just spread it on the cookie gently with an icing spatula). Repeat until all cookies have been covered.

    Chocolate Topping

    • Place chocolate in a heatproof bowl. Pour cream into a small saucepan and warm over medium-low heat until steaming. Pour evenly over the chocolate, cover with foil, and let sit for 5 minutes. Remove foil and whisk until smooth. If chocolate hasnโ€™t completely melted, you can heat in the microwave in 10-second intervals until smooth.
      1 ยฝ cups (250 g) semisweet chocolate chips or couverture chocolate, 6 Tablespoons heavy cream
    • Drizzle chocolate over cookies. Allow chocolate to harden before enjoying (you can speed this up by popping them in the fridge, but cookies taste best at room temp).

    Notes

    Cocoa powder

    I recommend and prefer natural cocoa powder, but Dutch process will work in a pinch.

    Peanut butter layer

    If mixture is too sticky to handle, cover and chill in the fridge for 15-20 minutes and then try rolling again). If the peanut butter filling is still too sticky after chilling, just stir in additional powdered sugar, a tablespoon at a time, until manageable.

    Storing

    Store in an airtight container at room temperature for up to 5 days. These cookie also freeze well, wrap tightly in plastic wrap and freeze for up to 3 months.

    Nutrition

    Serving: 1large cookie | Calories: 920kcal | Carbohydrates: 94g | Protein: 15g | Fat: 57g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 441mg | Potassium: 485mg | Fiber: 6g | Sugar: 65g | Vitamin A: 852IU | Vitamin C: 0.05mg | Calcium: 93mg | Iron: 4mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Comments

      1. Molly

        March 11, 2024 at 7:46 am

        5 stars
        These cookies are one of the best things I have ever made and I am not exaggerating. Never have I received so many compliments from people for making something as when I made these. People were raving about them. I was apprehensive to make them when I looked over the recipe because of all the steps. However, do not worry. If you follow the recipe, they will turn out perfectly. I actually even made them gluten and dairy free! I just swapped out the regular flour for gluten free flour, used vegan butter and then dairy free chocolate chips and almond milk for the ganache and it worked! No one could believe they were gluten and dairy free. These are going to be my go-to treats when I need to bring something. They also freeze perfectly. I am so thankful for this recipe!

        Reply
        • Sam

          March 11, 2024 at 9:53 am

          Iโ€™m so glad everyone enjoyed them so much, Molly! Thank you for the feedback in making them gluten and dairy free. I frequently get asked, but donโ€™t have the opportunity to try it so the input is very helpful. ๐Ÿ™‚

          Reply
      2. Nida Willson

        November 25, 2023 at 2:43 pm

        these cookies are very good, but very rich and very sweet! I didnโ€™t use all the powdered sugar the recipe calls for in the peanut butter layer. I made the smaller size cookie. I canโ€™t Imagine eating a whole one of the larger size. when I make again, I will make them much smaller.

        Reply
        • Sam

          November 25, 2023 at 9:02 pm

          Iโ€™m glad you enjoyed them! ๐Ÿ™‚

          Reply
      3. Debbie Sandler

        November 17, 2023 at 12:09 pm

        After the chocolate sets, can the cookies be stacked for transport?

        Reply
        • Sam

          November 17, 2023 at 10:34 pm

          Hi Debbie! It wonโ€™t completely firm up and you could run into issues with the ganache smudging a bit.

          Reply
      4. Lorley

        August 14, 2023 at 8:04 pm

        5 stars
        My family loved this recipe. Being from the Midwest ( go Hawkeyes) I try all kinds of โ€˜ buckeyeโ€™ recipes. This is our favorite. The cookies are chocolatey deliciousness. I used a # 16 scoop for 13 cookies. The peanut butter filling is the star and the ganache takes it over the top. It was a wonderful flavor combination with cookie texture, peanut butter smoothness and ganache richness. I also had leftover peanut butter filling. I scooped out little balls and placed them in the fridge where weโ€™ve been nibbling on them as a snack. I sent the last of the cookies home with the grandkids to reduce temptation. These are beautiful cookies and delicious to boot. Thanks for putting together a different Buckeye recipe.

        Reply
        • Sam

          August 14, 2023 at 9:16 pm

          Iโ€™m so glad you enjoyed them so much, Lorley! ๐Ÿ™‚

          Reply
      5. Sandy Gore

        July 28, 2023 at 9:00 pm

        I made these cookies today they turned out great thanks for sharing

        Reply
        • Sam

          July 29, 2023 at 10:36 pm

          Iโ€™m so glad you enjoyed them so much, Sandy! ๐Ÿ™‚

          Reply
        • Josh

          December 19, 2023 at 1:06 pm

          can you make the cookie dough 24-36 hours in advance before baking?

          Reply
          • Sam

            December 19, 2023 at 1:22 pm

            Hi Josh! That should work just fine. ๐Ÿ™‚

      6. Amy

        July 25, 2023 at 3:05 pm

        5 stars
        Just like everything else Sam shares with us, these cookies are wonderful. Thanks again for elevating my baking hobby. I love deciding which recipe to try next and repeating favorites, too!

        Reply
        • Sam

          July 26, 2023 at 9:25 pm

          Thank you so much, Amy! Iโ€™m happy to help. ๐Ÿ™‚

          Reply
      7. Tamara G

        July 23, 2023 at 8:05 pm

        5 stars
        My 10 year old made these and they were absolutely delicious! Will definitely make again!!

        Reply
        • Sam

          July 24, 2023 at 1:10 pm

          Thatโ€™s so awesome, Tamara! Iโ€™m so glad everyone enjoyed them! ๐Ÿ™‚

          Reply
      8. Dean Williamson

        July 22, 2023 at 12:27 pm

        5 stars
        So, so, so gooooooood. Had a lot of the peanut butter โ€œcreamโ€ remaining though. So, just chilled it and ate it as peanut butter fudge!! Itโ€™s a great recipe.

        Reply
        • Sam

          July 22, 2023 at 10:36 pm

          Iโ€™m so glad you enjoyed them so much, Dean! ๐Ÿ™‚

          Reply

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