Buckeye cookies have a chewy brownie cookie base topped with a layer of creamy peanut butter and finished with rich chocolate ganache. This easy recipe is perfect for Christmas or satisfying any peanut butter–chocolate craving.
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
Calories: 252kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 75mg | Potassium: 166mg | Fiber: 2g | Sugar: 18g | Vitamin A: 193IU | Vitamin C: 0.02mg | Calcium: 35mg | Iron: 2mg
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