Buckeye Cookies
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If you love the chocolate–peanut butter combo, these Buckeye Cookies deliver it in every bite. Each one starts with a chewy, brownie cookie base, is topped with a creamy peanut butter layer, and finished with a smooth chocolate ganache.
This recipe takes everything you love about the classic buckeye candy and transforms it into cookie for, just as indulgent, but with the bonus of that soft, chocolate cookie base.
Whether it’s the traditional candy, buckeyes with rice krispies, or this buckeye brownie cookie twist, the peanut butter-chocolate treats are always a holiday favorite in my kitchen. But honestly, these cookies are so good, I’d happily make them year-round.
They’re rich, chocolatey, and perfectly balanced with sweet peanut butter and silky ganache. One batch, and you’ll see why they disappear fast.
Why you’ll love this recipe
- The chocolate peanut butter combination you can’t resist.
- Chewy chocolate cookie base, creamy peanut butter center, silky chocolate topping.
- Perfect for holidays, parties, or any special occasion.
- Make ahead and freeze for stress-free baking.
- Easy enough for beginner bakers, but looks bakery-worthy.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Unsalted butter – Bring the butter to room temperature so it’s soft enough to easily cream. You’ll need some for the cookie dough and for the creamy peanut butter mixture.
- Semisweet chocolate chips – Reserve some for the ganache as well!
- All-purpose flour – For the best texture, be mindful of how much flour you’re using. Measure it with a scale or the spoon and level method so you’re not packing in too much flour.
- Unsweetened cocoa powder – You can use natural or Dutch-processed cocoa powder, since it’ll react nicely with the baking powder.
- Baking staples – Baking powder, salt, light brown sugar, vanilla extract, large eggs (room temperature). Pack in the brown sugar, and bring the eggs to room temperature. They’ll blend easier that way, and the cookies will bake more evenly.
- Creamy peanut butter – Use any peanut butter you have on hand. Something like Jif or Skippy will work.
- Confectioners’ sugar – Powdered sugar sweetens the peanut butter frosting. It also helps give it structure so the filling will hold once it sets.
- Heavy whipping cream – Combined with the melted chocolate chips, it makes a quick and easy ganache.
How to Make Buckeye Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prep the cookie dough: Melt butter and chocolate chips in the microwave until smooth; set aside. In a medium bowl, whisk flour, cocoa, baking powder, and salt. In a large bowl, beat brown sugar, eggs, and vanilla with a hand mixer or stand mixer until combined, then mix in the melted chocolate. Gradually add dry ingredients, mixing just until combined. Cover and chill for at least 1 hour.
Shape and bake cookies: Use a medium cookie scoop (I used #50) to scoop out the dough, then roll into balls and place them 2 inches apart on a parchment-lined baking sheet. Bake in a preheated 325°F oven for 13-16 minutes until the tops are set. Cool on a baking sheet for 10 minutes before transferring the cookies to a wire rack.
Add the peanut butter layer: Make the peanut butter filling and roll the mixture into 1-inch balls. Gently flatten them into discs and lightly press them into the tops of all the cookies.
Top with chocolate ganache: Heat the heavy cream in a small saucepan over medium-low heat. It should start to steam, but not boil. Pour the hot cream over a bowl of chocolate chips. Let that sit for 5 minutes and then whisk until smooth. Spoon it over each cookie and allow to set.
Pro Tip:
You can also use the microwave instead of the stovetop to make the ganache. Add the chocolate chips and cream to a microwave-safe bowl. Microwave for 40 seconds. Stir. Continue heating in 20-second increments and stirring until smooth.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 5 days. If stacking, place parchment paper between layers to prevent the ganache from sticking.
Freezer: Freeze for up to 3 months. For best results, flash-freeze cookies in a single layer until solid, then stack with parchment between each layer. Thaw in the refrigerator before serving.
Serving Tip: Cookies can sit at room temperature for several hours when serving, but for longer storage, keep them chilled.
Recipe Tips
- If the dough is difficult to work with, chill it for another 15–20 minutes.
- Do not overheat chocolate; melt in short intervals to avoid seizing.
- Start with room temperature eggs and butter for even mixing and baking.
- Buckeye cookies will be soft when they come out of the oven but will firm as they cool—don’t overbake.
- For a sweet–salty contrast, sprinkle coarse sea salt on top of the ganache before it sets.
More Craveable Cookie Recipes
- Best Homemade Peanut Butter Cookies
- Peanut Butter Chocolate No Bake Cookies
- Chocolate Peanut Butter Chip Cookies
- Cake Mix Peanut Butter Cookies
Buckeye Cookies
Equipment
Ingredients
Cookies
- ½ cup unsalted butter room temperature
- 2 cups semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup light brown sugar packed
- 3 large eggs room temperature
- 1 ½ teaspoon vanilla extract
Peanut Butter Layer
- 1 ¼ cup creamy peanut butter
- 6 Tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- pinch salt
- 1 ½ cup confectioners sugar
Ganche
- 1 ½ cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
For the Cookies
- In a microwave-safe bowl, heat butter and chocolate chips in the microwave for 30 seconds. Stir and heat in additional 15-second intervals, stirring after each, until melted and smooth. Set aside.½ cup unsalted butter, 2 cups semisweet chocolate chips
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, beat the brown sugar, eggs, and vanilla extract with a hand mixer or stand mixer until combined.1 ¼ cup light brown sugar, 3 large eggs, 1 ½ teaspoon vanilla extract
- Mix in the cooled chocolate.
- Gradually mix in dry ingredients on low speed until just combined. Do not overmix. Cover and refrigerate dough for 1 hour (or longer)
- Preheat the oven to 325°F. Line baking sheets with parchment paper. Scoop 1.5 Tbsp dough (or use a medium cookie scoop, I used #50), roll into balls, and place 2 inches apart. Bake for 13-16 minutes or until tops are set. Cool on baking sheet for 10 minutes, then transfer to a wire rack.
For the Peanut Butter Layer
- Beat peanut butter and butter until smooth. Mix in vanilla and salt. Gradually mix in the confectioners' sugar until well combined.1 ¼ cup creamy peanut butter, 6 Tablespoons unsalted butter, 1 teaspoon vanilla extract, pinch salt, 1 ½ cup confectioners sugar
- Roll the peanut butter mixture into approx. 1 inch balls, flatten slightly into thick disks, and gently press onto tops of cookies.
For the Ganache
- Place chocolate chips in a heatsafe bowl. Set aside. Heat cream in a small saucepan over medium-low until steaming, then pour over chocolate chips. Let sit for 5 minutes, then whisk until smooth.1 ½ cup semi-sweet chocolate chips, ½ cup heavy whipping cream
- Spoon ganache over each cookie. Let set for 30-60 minutes before serving or storing.
Notes
- If dough is difficult to work with, chill it a bit longer.
- You can also use the microwave to make the ganache. Add the chocolate chips and cream to a microwave safe bowl. Microwave for 40 seconds. Stir. Continue heating in 20 second increments and stirring until smooth.
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. These can be kept at room temperature for several hours for serving but longer than that I would recommend the fridge.
Nutrition
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