Buckeye Cookies

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!

BUT before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.

Tips for Making Delicious Cookies

Are you looking to make the tastiest buckeye cookies ever? I’ve got some tips for you. Here’s what I always make sure to pay attention to.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.

Chill the Dough

Chilling the cookie dough in the fridge for the specified time (or even overnight) before baking allows the flavors to meld and the fats to solidify. This results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.

Look for Darker Edges

Unless the recipe says otherwise, the edges of the cookies should turn a darker brown while the center remains slightly soft. This balance ensures a chewy texture without overbaking.

Cool Before Transferring

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.

Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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:

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If you enjoyed this cookie recipe I’d love for you to try some of these others I think you will love:

Almond Flour Shortbread • Apple Pie • Apricot Dark Chocolate • Brownie Chocolate Chip • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Pudding • Chocolate Chip Sandwich • Chocolate Marshmallow • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Linzer • Funfetti • Ginger Molasses • Heath Bar • Oatmeal Chocolate Chip • Oatmeal Cream Pies • Paleo Shortbread • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Reese’s Pieces • Reindeer • Ritz S’mores • Santa Cookies • Shortbread Tea • Snickers • White Chocolate Cranberry • White Chocolate Snickerdoodles