Buckeye Cookies
Fudgy dark chocolate cookies studded with chocolate chunks and frosted with peanut butter frosting and silky chocolate ganache.
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!
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.
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.
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.
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.
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
Fudgey dark chocolate cookies studded with chocolate chunks and frosted with peanut butter frosting and silky chocolate ganache.
Equipment
- 1 stand mixer or hand mixer
- 3 bowls
- 1 Whisk
- 1 offset spatula
Ingredients
Chocolate Cookies
- 1/2 cup (113g) salted butter melted
- 1 1/2 cup (300g) light brown sugar lightly packed
- 2 large eggs room temperature
- 1 1/2 cups (180g) all purpose flour spooned and leveled
- 2/3 cup (52g) unsweetened cocoa powder spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 4 oz (8 large) peanut butter cups roughly chopped
Peanut Butter Frosting
- 1 cup (264g) creamy peanut butter
- 1/4 cup (56g) salted butter softened
- 1 tsp vanilla extract
- 1 cup (120g) powdered sugar spooned and leveled
Chocolate Ganache
- 2/3 cup (4 oz) dark chocolate chips
- 1/2 cup (4 oz) heavy whipping cream
Instructions
Chocolate Cookies
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet.
- In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.1/2 cup (113g) salted butter, 1 1/2 cup (300g) light brown sugar, 2 large eggs
- 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.1 1/2 cups (180g) all purpose flour, 2/3 cup (52g) unsweetened cocoa powder, 2 tsp baking powder, 1/2 tsp fine sea salt
- Add the chopped chocolate and fold until all the flour is combined and the chocolate is evenly distributed.4 oz (8 large) peanut butter cups
- Scoop the dough into 10 round balls with a 2 ounce cookie scoop. Roll them so they're smooth and then place five per pan.
- Bake for about 6 minutes 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 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature
Chocolate Ganache
- Place the chocolate chips in a small bowl and set aside.2/3 cup (4 oz) dark chocolate chips
- Place the cream in a small pot over medium-low heat and gently heat hit until it's simmering.1/2 cup (4 oz) heavy whipping cream
- Pour the hot cream over the chocolate chips and cover with a lid or towel. 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
- Place the peanut butter and butter in a small or medium pot over medium-low heat and whisk until they're completely melted and combined.1 cup (264g) creamy peanut butter, 1/4 cup (56g) salted butter
- Add the vanilla and powdered sugar and whisk it together until it's completely smooth.1 tsp vanilla extract, 1 cup (120g) powdered sugar
- Spread on top of the cookies. I had just enough for the 14 cookies.
- I like to freeze the cookies with the peanut butter frosting for a few minutes before topping with the chocolate ganache. It's not essential but it helps the chocolate set quicker without running off the edge.
- Spoon the cooled-but-still-runny chocolate ganache on top of the chilled peanut butter frosting and top with some sea salt flakes and some peanut butter cup chunks.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 35mgSodium: 151mgPotassium: 247mgFiber: 4gSugar: 32gVitamin A: 241IUVitamin C: 1mgCalcium: 71mgIron: 3mg
Tried this recipe?Let us know how it was!