Buckeye Cookies

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Fudgy dark chocolate cookies studded with chocolate chunks and frosted with peanut butter frosting and silky chocolate ganache.

buckeye cookies open in half and showing the inside

Why you’ll love these buckeye cookies

They are rich, indulgent and not for the faint of heart.
The cookies are simple to bake, they require just a bowl and a whisk and there’s no refrigeration time.
These cookies are thin and chewy topped with creamy peanut butter and dark chocolate.

If you’re a chocolate peanut butter lover may I introduce my chocolate peanut butter banana cake? Or my chocolate cake with peanut butter frosting or the BEST peanut butter rice krispie treats.

These buckeye cookies are adapted from my Ferrero Rocher cookies so I think you’ll also love those!

buckeye cookies topped with sea salt and peanut butter cookies

Ingredients & Substitutions

Flour: I HIGHLY recommend using a digital scale, as flour (and cocoa powder) is so often over measured. If not, make sure to fluff up the dry ingredients and then scoop into the measuring cup and level it off.
Sugar: I used brown sugar for the cookies. I don’t recommend reducing the sugar as it will affect the texture.
- If you do want to reduce the sugar, feel free to reduce some of the sugar in the peanut butter layer and make sure to use dark chocolate for the ganache.
Cocoa Powder: I love using dutch-process cocoa powder but any unsweetened cocoa powder will also work.
Butter: I like to use salted butter, it helps balance out sweet treats. Unsalted works fine too though.
- Dairy free butter also works well.
Eggs: make sure to use large eggs.
Chocolate: I added some chopped peanut butter cups to the cookie dough – you can also add chocolate chips, chopped chocolate, chopped peanuts or skip it all together if you want.
- Personally I like the Justins brand because the peanut butter filling is much more creamy and not powdery and dry. You can see the difference in my photos – the picture with the chopped peanut butter cups on the cutting board is what most brands look like but then if you look at the other photos with the chopped peanut butter cups on top of the chocolate ganache, those are the Justins brand (no sponsored).
Peanut Butter: I recommend using a creamy peanut butter. I haven’t tested this with a natural peanut butter but if I had to guess, it would probably be more runny.
Powdered Sugar: I use powdered sugar in the peanut butter layer. You can reduce it a little if you want but I don’t think it’s overly sweet.
Dark Chocolate: I recommend dark chocolate over milk or semi-sweet chocolate. If you don’t like dark chocolate, semi-sweet works too. Milk chocolate should work fine as well but I recommend reducing the cream by about a tablespoon in that case.
Heavy Whipping Cream: I usually opt for a 36-40% cream, I don’t recommend swapping this.

buckeye cookies topped with chocolate ganache

Step-by-Step Instructions

Chocolate Cookies

Step 1: Combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.

Step 2: Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.

Step 3: Add the chopped peanut butter cups and fold until all the flour is combined and the peanut butter cups are evenly distributed.

Step 4: Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them so they’re smooth and then place 4-7 per pan (depending how large your pan is – leave good space between them).

Step 5: Bake for about 6-7 minutes and then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6-7 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature.

dry ingredients folded into the cookie dough — butter, sugar and eggs whisked together

Chocolate Ganache

Step 1: Heat the cream on the stove and then pour it on top of the chocolate chips. Let it rest for a few minutes and then mix until it’s smooth. Allow the ganache to cool for 10-20 minutes while you make the peanut butter frosting.

Peanut Butter Frosting

Step 1: Heat the peanut butter and butter on the stove and mix until they’re completely melted and smooth (can also do in a bowl in the microwave).

Step 2: Add the vanilla and powdered sugar and continue whisking until it’s smooth – don’t overheat. Spread the frosting on top of the cookies with an offset spatula. I like to freeze them now for about 10 minutes so the chocolate ganache sets quicker when you add it.

Step 3: The chocolate ganache should be cooled but still runny by now – use a spoon to spread it on top of the peanut butter frosting. Top with chopped peanut butter cups and sea salt flakes.

melted butter and peanut butter (can use microwave instead of stove).

finished peanut butter frosting — melted butter and peanut butter (can use microwave instead of stove).

How to make cookies ahead of time

The cookie dough can be made ahead of time. Just finish the cookie dough, scoop the dough balls and place them on a tray or plate and freeze for a few minutes until they’re firm. Then place them in an airtight container or bag and refrigerate for a few days or freeze for a few months.

Before baking, bring them back to room temperature and proceed with the recipe.

You could also bake the cookies a day ahead and just frost them later.

How to store buckeye cookies

Allow the cookies to fully set (a few hours) before placing them in an airtight container or bag at room temperature for 2-3 days, refrigerated for up to a week, or frozen for a few months.

close up of buckeye cookies and a bite taken out

Frequently Asked Questions

Can I make this dairy free?

I haven’t tested these with dairy free butter but all of my cookie recipes that I have tested have worked with dairy free butter so I don’t see why it wouldn’t work. I also don’t have a good alternative for dairy free ganache unless you want to use coconut cream.

Can I make this gluten-free?

I haven’t tested these with gluten-free flour but all of my cookie recipes that I have tested have worked with dairy free butter so I don’t see why it wouldn’t work. I recommend a 1:1 gluten-free substitute like King Arthur or Bob’s red mill.

Can I halve the recipe?

Yes – the step-by-step photos are actually of the recipe halved.

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.

If you make these super fabulous buckeye cookies, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂

As always, have a blessed day and happy baking!

Love, B

Buckeye Cookie Recipe

Bernice Baran

Fudgey dark chocolate cookies studded with chocolate chunks and frosted with peanut butter frosting and silky chocolate ganache.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 35

Cook Time 12

Additional Time 30

Total Time 1 12

Course Cookies

Cuisine American

Servings cookies

Calories 360 kcal

Equipment

1 stand mixer or hand mixer
1 Cookie Sheet
3 bowls
1 Whisk
1 Rubber Spatula
1 offset spatula