These buckeye cookies are inspired by the traditional Christmas candy! Topped with creamy peanut butter over a soft and chewy chocolate base.

I have a question. If you had to pick your favorite cookie exchange of all time, what would it be? Would you go with something simple like vanilla – or maybe a step up with a jam filled linzer.

You might tend toward the reliable, caramel-chocolate-y-and-delicious nature of the Rolo cookie . . . . but you might be one of those bacon chocolate chip or Nutella stuffed people who likes to throw caution to the wind.

You know who you are!

I bet my friends and family, if asked, would choose the red velvet thumbprint for me. They know I like unique cookies but they also know I LOVE red velvet and cream cheese. And thumbprints. It’s the obvious choice.

But I’ll be honest, I’m going to throw everyone a curveball and say that one of my favorite Christmas goodies at the cookie exchange is the most basic: the buckeye.

We are all very familiar with the combination of peanut butter in chocolate, formed into a ball that you can easily fire into your mouth. Or twenty of them.

In honor of my favorite cookie which is actually sort of a candy, I’ve made an actual cookie version: buckeye cookies!

These bad boys are everything you’d expect . . . a chocolate cookie base topped with creamy and delicious peanut butter and chocolate. They’re easy to make, and hear me when I say that everyone is going to love them!

Here’s what you’re going to need for these cookies.

Cookies

Unsalted butter, room temp – 1/2 cup (113 grams)
Brown sugar – 3/4 cup (150 grams)
Granulated sugar – 2 tbsp
Eggs – 1
Vanilla extract – 2 tsp
All-purpose flour – 1 and 1/4 cups (156 grams)
Cocoa powder – 1/2 cup (40 grams)
Baking soda – 1/2 tsp
Salt – 1/4 tsp

Peanut Butter Layer

Peanut butter – 1/2 cup (120 grams)
Powdered sugar – 1/2 cup (60 grams)

Chocolate Layer

Chocolate chips, melted – 1/2 cup

And just a tip: a whisk will help you ensure the peanut butter mixture is properly combined and has a smooth consistency.

Keep these cookies in an airtight container at room temperature for up to five days. They’ll last a week and a half or so in the refrigerator.

You can also freeze them in an airtight container for up to two months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.

Get the printable recipe for these cookies below:

Buckeye Cookies

If you've heard of buckeyes, you'll love the cookie version of the classic Christmas treat! Enjoy the irresistible combination of peanut butter and chocolate in every bite.

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Prep Time: 30

Cook Time: 15

Chill Time: 1 15

Total Time: 2

Servings: cookies

Ingredients

Cookies

1/2 cup unsalted butter room temp
3/4 cup brown sugar
2 Tablespoons granulated sugar
1 egg(s)
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Peanut Butter Layer

1/2 cup creamy peanut butter
1/2 cup powdered sugar

Chocolate Layer

1/2 cup semi-sweet chocolate chips melted

Instructions

Make the Cookies

Preheat the oven to 350 F and line your baking tray with parchment paper; set aside.
In a bowl of stand mixer add the butter, both the sugars, and vanilla extract. Beat on medium-high until the mixture turns creamy (2-3 min).
Add in the egg and beat again until fully incorporated.
In another bowl combine all the dry ingredients together – flour, cocoa powder, baking soda and salt.
Add the dry mixture to the wet mixture and combine well to form the dough.
Cover and refrigerate the dough for at least an hour.
Scoop out 1 1/2 T of the dough, roll it between your palms and flatten it a bit. Place it on the prepared baking tray keeping at least a 2-inch distance between the cookies.
Bake for 12-15 minutes in a preheated oven. Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.

Make Topping

In a medium bowl whisk the peanut butter for about a minute.
Add in the powdered sugar and whisk again. The mixture will feel like dough.

Assemble the Cookies

Take about 1 tsp of the peanut butter mixture and place it in one hand. Roll it in between your palms and flatten it a bit. Place it on top of the cookie and press down gently.
Add a bit of the melted chocolate on top, spreading it a little. Refrigerate the cookie till the chocolate sets.