These peanut butter Buckeye Cookies are a delicious twist on the classic holiday candy that has the perfect combination of chocolate, cookie, and peanut butter! These cookies are such a crowd pleaser, they're a welcome addition to any dessert table!
Prep Time40 minutesmins
Cook Time9 minutesmins
Total Time49 minutesmins
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Servings: 20
Ingredients
Cookies
1cupButter Softened
¾cupBrown Sugar 160g
¼cupGranulated Sugar 50g
1teaspoonVanilla Extract
2EggsLarge
2cupsAll Purpose Flour 240g
¼cupCocoa Powder Dutch Process 30g
1Chocolate Pudding 3.4oz Box Instant Pudding
1teaspoonBaking Soda
¼teaspoonSalt
Peanut Butter Layer
3tablespoonsButterSoftened
½cupPeanut Butter Creamy
1cupPowdered Sugar 130g
1teaspoonVanilla Extract
Chocolate Ganache
1cupCandy WaferChocolate
Instructions
Chocolate Cookies
In a large bowl using a hand mixer or in a bowl of a stand mixer cream together softened Butter, Granulated Sugar, and Brown Sugar.
Scrape sides of the bowl as needed to cream together all ingredients for 2-3 minutes. The butter mixture will turn light and fluffy.
Add Vanilla Extract and Eggs and continue to cream together. Scrape the sides of the mixing bowl as needed.
Gradually add dry ingredients of All Purpose Flour, Chocolate Pudding, Baking Soda, and Salt to the butter mixture until combined. Do not over-mix.
Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat Oven to 350F Degrees. Prepare 2 cookie sheets with parchment paper or a silicone baking mat.
Using a medium size #24 Cookie Scoop place cookie dough on a baking sheet at least 2 inches apart.
Bake at 350 F Degrees for 8-10 minutes or until edges are set and the center is no longer glossy. Do not overbake.
Using a teaspoon, press the back of a spoon or small cookie scoop into the cookies while they're still hot, making a thumbprint dent for the peanut butter mixture.
Allow cookies to cool for at least 5 minutes on the hot baking tray before moving them all to a wire rack to finish cooling.
Peanut Butter Layer
In a separate bowl, combine softened Butter with Peanut Butter. Mix Vanilla Extract and Powdered Sugar to the Peanut Butter mixture. Mix until smooth
Using a small #60 cookie scoop, place 1 scoop full of the peanut butter mixture onto each cooled cookie, or roll it into 1-inch balls and place them in the wells of each cookie.
Chocolate Ganache
In a small microwave-safe bowl, melt the chocolate wafers for 30v seconds. Stir chips and heat for additional 30 seconds.
Stir melted chips until smooth. If additional time is needed add 15 seconds and heat.
Assemble Buckeye Cookies
Top each cooled cookie with a scoop of peanut butter layer.
Spoon 1-2 tablespoons of chocolate ganache over the peanut butter layer.
The ganache will set up as it cools.
Notes
Storage:
Store: Store cooled cookies in an airtight container for up to a week. Best if enjoyed within 2-3 days.
Freezer: You can freeze these cookies for up to 3 months, stored in a freezer-safe container with parchment paper between each one to prevent them from sticking. Bring to room temperature before eating.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.