Buckeye Cookies

These decadent treats combine the irresistible flavors of chocolate and peanut butter in cookie form, inspired by the classic Ohio Buckeye candy. I’ve perfected this recipe over many attempts, and I’m excited for you to try these incredible Buckeye Cookies!

Why You’ll Love These Buckeye Cookies

I fell in love with these Buckeye Cookies the first time I made them! They feature a rich chocolate cookie base topped with a creamy peanut butter disc and finished with a chocolate drizzle. The combination of textures and flavors is absolutely divine. These Buckeye Cookies are perfect for holiday baking, potlucks, or whenever you’re craving something special. Trust me, they disappear quickly whenever I bring them to gatherings!

Ingredients

For the peanut butter layer:

• 3 Tbsp. unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/4 tsp. salt
• 1 cup powdered sugar

For the cookies:

• 1 3/4 cup all-purpose flour, spooned and leveled
• 1/4 cup Dutch process cocoa powder
• 2 tsp. espresso powder
• 1 tsp. baking powder
• 1 tsp. cornstarch
• 1/2 tsp. salt
• 8 Tbsp. unsalted butter
• 1 cup chocolate chips (milk, semi-sweet, or dark)
• 2 tsp. vanilla extract
• 2 large eggs, room temperature
• 3/4 cup brown sugar, light or dark, tightly packed
• 1/4 cup sugar

For the chocolate layer:

• 1/2 cup chocolate chips
• 1-2 tsp. melted coconut oil
• Flaky sea salt (optional)

Instructions

1. Make the peanut butter layer first. Cream the butter, peanut butter, and salt together until smooth and creamy. Add the powdered sugar on low speed until combined.
2. Scoop the peanut butter mixture (about 1 Tbsp. each) and roll into balls. Flatten into disks and place on a parchment paper-lined plate or baking sheet. Refrigerate while you make the cookies.
3. Combine dry ingredients in a medium bowl: flour, Dutch cocoa powder, espresso powder, cornstarch, baking powder, and salt. Whisk and set aside.
4. In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn’t burn. Remove from heat, stir in vanilla extract and set aside to cool.
5. Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and sugars for 3-4 minutes or until thick and pale in color.
6. Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
7. Add in the flour mixture and fold until combined, avoiding over-mixing. Dough will look shiny.
8. Chill cookie dough in the fridge for at least 10 minutes so batter can thicken and look more like cookie dough. Preheat oven to 350°F while dough chills.
9. Scoop batter using a cookie scoop for even sizing and roll into a ball in the palms of your hands. Place on a baking sheet lined with parchment paper or a silicone baking mat.
10. Bake for 10-12 minutes. (Makes about 10 cookies, depending on the size of your scoop. I used a 3 Tbsp. scoop.)
11. Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
12. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second increments, stirring in between, until smooth.
13. Gently press a chilled peanut butter disk on top of each cooled cookie. Spoon the melted chocolate over the peanut butter and garnish with flaky sea salt.

Expert Tips

• For the best Buckeye Cookies, make sure to chill both the peanut butter disks and the cookie dough as directed.
• Don’t overmix the cookie dough after adding the dry ingredients to avoid tough cookies.
• Allow the chocolate mixture to cool slightly before adding to the egg mixture to prevent cooking the eggs.
• The espresso powder enhances the chocolate flavor without adding coffee taste – I wouldn’t skip it!
• Use room temperature eggs for the best texture and rise in your Buckeye Cookies.

Recipe Variations & Possible Substitutions

I love experimenting with my Buckeye Cookies recipe! Here are some variations I’ve tried:

For a crunchy twist, try using crunchy peanut butter instead of creamy. You can also swap the peanut butter for almond or cashew butter if you have allergies.

No Dutch process cocoa? Regular unsweetened cocoa works too, though the flavor will be slightly different.

For extra indulgence, mix mini chocolate chips into the cookie dough before baking. Sometimes I add a sprinkle of chopped peanuts on top of the chocolate drizzle for added texture.

Serving and Pairing Suggestions

I love serving these Buckeye Cookies slightly warm, when the peanut butter layer gets a bit soft. They pair beautifully with a cold glass of milk or a hot cup of coffee. For a truly decadent dessert, serve them alongside vanilla ice cream.

These Buckeye Cookies are always a hit at bake sales, cookie exchanges, and holiday gatherings. I particularly enjoy making them during football season when Ohio State is playing!

Storage and Reheating Tips

Store your Buckeye Cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, I recommend placing parchment paper between layers to prevent sticking.

You can also freeze these cookies! I often make a double batch of Buckeye Cookies and freeze half for later. Simply place the cooled cookies in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature before serving.

Recipe FAQs

Can I make these Buckeye Cookies ahead of time? Absolutely! I often make the peanut butter disks and cookie dough a day ahead. Keep both refrigerated until you’re ready to bake.

Why did my cookies spread too much? If your Buckeye Cookies spread too much, the dough might not have been chilled enough. Make sure to give it at least 10 minutes in the refrigerator.

Can I skip the espresso powder? Yes, though I find it enhances the chocolate flavor without adding coffee taste. If you don’t have it, the cookies will still be delicious!

Are these the same as traditional Buckeye candies? No, traditional Buckeyes are peanut butter balls dipped in chocolate. These Buckeye Cookies capture those same flavors but in cookie form!

Troubleshooting Tips

If your peanut butter mixture is too sticky to roll, add a bit more powdered sugar until it reaches a workable consistency.

For cookies that are too dry, you might have added too much flour. Remember to spoon and level your flour rather than scooping directly from the bag.

If the chocolate topping is too thick, add a bit more coconut oil to thin it out.

Making perfect Buckeye Cookies takes practice, but even my “mistakes” have been delicious! The most important thing is to enjoy the process and the amazing flavors of these special treats.

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