Buckeye Cookies

5 from 2 votes

These buckeye cookies are the ultimate mashup of chocolate and peanut butter in a delicious little cookie cup. Read the full recipe all the way through and check out the step-by-step photos in the blog post above for best results.

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Prep Time30

Cook Time10

Total Time40

Servings: cookies

Author: Molly Thompson

INGREDIENTS

Chocolate Cookies

1 cup (125g) all-purpose flour gluten-free if needed (Note 1)
½ cup (42g) unsweetened natural cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick; 113g) unsalted butter softened to room temperature
⅓ cup (67g) granulated sugar
½ cup (100g) light brown sugar packed
1 large egg + 1 egg yolk
2 Tablespoons (30ml) milk
1 teaspoon vanilla extract

Buckeye Filling

1/2 cup (1 stick; 113g) unsalted butter, softened to room temperature
3/4 cup (194g) creamy peanut butter
2 1/2 cups (300g) confectioners’ sugar
1 teaspoon vanilla extract

Chocolate Ganache Topping

1 cup (120g) confectioners’ sugar
2 Tablespoons (28g) unsalted butter, melted
2 Tablespoons (10g) unsweetened natural cocoa powder
3 Tablespoons (45ml) hot water

INSTRUCTIONS

Preheat the oven to 350°F. Grease one 24-count mini muffin tin (or two 12-count mini muffin tins) with non stick spray and set aside.
Whisk together the flour, cocoa powder, baking soda and salt and set aside.
In a large bowl with a stand mixer or electric mixer, beat the butter and sugars together until light and fluffy, 2-3 minutes. Add the egg, milk and vanilla and beat until combined.
Turn the mixer on low speed and slowly add the dry ingredients until combined and the dough starts to pull away from the sides of the bowl. It will be slightly wet and sticky.
Use a heaping teaspoon to shape the dough in one-inch balls and place in each mini muffin cup. The dough will be a little wet and may stick to your fingers and hands as you're rolling. You can put a little cocoa powder on your fingers and hands to prevent this.
Bake the dough in the preheated oven for 7-9 minutes or until the cookies puff up and set. The cookies are small, so be careful not to over bake them.
Remove the cookies from the oven and immediately use the back of a teaspoon to press a whole into the center of each cookie, deep enough to hold a 1-inch peanut butter ball.
Allow them to cool slightly in the pan then carefully transfer them to a wire rack to cool completely.
While they’re cooling make the peanut butter filling. Use a stand mixer or electric mixer to cream the butter and peanut butter on high speed until smooth. Some butter lumps are okay. With the mixer running on low speed, slowly add the powdered sugar and vanilla and mix until combined.
Use a scant Tablespoon to scoop and roll the peanut butter into a small ball. Place each peanut butter ball inside the chocolate cookie.
To make the ganache, place a piece of parchment paper under the cooling rack with the cookies to catch any extra chocolate ganache that drips off. Mix all of the chocolate topping ingredients in a medium bowl. Working quickly, use a spoon to partially cover the tops of the cookies with ganache, letting it run down the sides. Allow them to set and harden before serving.

Recipe Equipment

Mini Muffin Tin (Note 2 Cookie Sheet)

Electric mixer or stand mixer

Notes

Note 1. Gluten-Free Flour. We tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. We also like King Arthur’s Measure for Measure Flour. Whichever you use, it needs to include xanthan gum.

Note 2. Cookie Sheet. Follow the instructions to make the dough. Cover and chill the dough for 1 hour then scoop them using a small cookie scoop (about 1 heaping Tablespoon). Line a baking sheet with parchment paper. Bake for 8-10 minutes, until puffed and set around the edges. Platten the ball of peanut butter slightly and press it into the top of the freshly baked cookie. Follow the instructions to drizzle with ganache.

Nutrition

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