Soft, chocolatey cookies with a creamy peanut butter center, these Buckeye Cookies are a holiday must-bake! Inspired by the classic buckeye candy (a peanut butter fudge ball dipped in chocolate), these cookies combine a fudgy chocolate base with a sweet, buttery peanut butter filling and my chocolate ganache. They’re perfect for cookie exchanges, a Christmas dessert charcuterie board, or just a cozy treat at home. If you love the peanut butter-chocolate combo, check out my Biscoff Buckeye Cake or explore even more festive options in my list of Christmas Cookies!
Ingredients & Substitutions
- Butter (for the cookies): You’ll need 2 sticks of unsalted butter, softened. Butter gives the cookies their soft, tender texture. Using salted butter? Reduce the added kosher salt slightly.
- Sugar: This recipe uses 1 cup granulated sugar and 1 cup packed light brown sugar. The brown sugar adds moisture and chewiness, while granulated sugar balances sweetness and helps the cookies spread just right.
- Eggs: 2 large eggs at room temperature are needed to bind the dough. Room-temperature eggs mix better, giving a uniform, tender texture.
- Flour: All-purpose flour provides structure. Spoon and level for best results; packing can make cookies dense.
- Cocoa Powder: 1 cup (85 g) unsweetened cocoa adds rich chocolate flavor. Use Dutch-processed for a slightly darker, smoother taste.
- Baking Soda & Baking Powder: 1 teaspoon baking soda and ½ teaspoon baking powder give just enough lift while keeping cookies soft.
- Peanut Butter Filling: Creamy peanut butter (not natural) plus butter, softened, and confectioners’ sugar (also called powdered sugar). This filling should be light, fluffy, and sweet, not too stiff.
- Chocolate Ganache: I used my chocolate ganache made with butter for the topping. If you prefer it to be a little sweeter, you can use my milk chocolate ganache.
FAQs
Can I use natural peanut butter for the filling?
Natural peanut butter tends to be runnier, which can make it tricky to shape and hold in the cookie center. (I do not recommend using it in this recipe.) If you do use it, chill the filling slightly before assembling to make it easier to handle.
Can I make the dough ahead of time?
Yes! Buckeye cookie dough can be mixed and refrigerated for up to 24 hours before baking. Chilling the dough helps prevent spreading and makes shaping the cookies much easier.
Can I use a different chocolate for the topping?
Absolutely! Semisweet chocolate is classic, but milk chocolate gives a sweeter flavor, and dark chocolate adds a richer, slightly bitter contrast that pairs beautifully with the peanut butter.
My chocolate seized when melting. What can I do?
Chocolate can seize if it gets too hot or comes in contact with water. To fix slightly seized chocolate, stir in a teaspoon of vegetable oil or a little butter at a time until smooth. For best results, melt chocolate slowly in 20-second intervals and stir in between.
Can I make these cookies smaller or larger?
Yes! Adjust the size of the cookie dough balls to your preference. Keep in mind that larger cookies will need an extra minute or two of baking, and smaller cookies may bake faster. Always watch the edges; they should look set while the centers remain soft.
Do Buckeye Cookies need to be refrigerated?
Not necessarily. They’re fine at room temperature for a couple of days, but refrigeration helps them last longer, especially if your kitchen is warm or humid.
How to Store Buckeye Cookies
Room Temperature: Store your cookies in an airtight container for up to a couple of days. Keep them in a single layer or separate layers with parchment paper to prevent the chocolate tops from sticking.
Refrigerator: For longer freshness, place the cookies in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for 10-15 minutes before serving so the chocolate topping softens slightly and the peanut butter center is creamy.
Freezer: Buckeye Cookies freeze beautifully! You can freeze unbaked cookie dough balls for up to 3 months, just scoop, shape, and freeze on a parchment-lined tray before transferring to a freezer bag. Fully assembled cookies can also be frozen for up to 2-3 months; thaw them at room temperature before serving so the chocolate topping regains its smooth finish. Check out my guide to freezing, baking, and storing cookies for more helpful tips.
Buckeye Cookies
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Peanut Butter Filling
- 1 ¼ cups (322 g) creamy peanut butter
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 2 ½ cups (312.5 g) ) confectioners’ sugar
Chocolate Ganache
- 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
- ½ cup (1 stick / 113 g) unsalted butter
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a 1-tablespoon cookie scoop, portion and roll dough into balls. Place on the prepared baking sheets about 2 inches apart.
- Bake for 8-10 minutes, until the edges are set but the centers still look slightly soft.
- Remove from the oven. Let the cookies cool completely on the baking sheets.
Peanut Butter Filling
- In a medium bowl, using a hand mixer, beat together peanut butter and butter until smooth.
- Gradually add confectioners’ sugar and mix until light and fluffy.
- Using a 1-tablespoon scoop, place a ball of the peanut butter mixture in the center of each cookie. Gently press down (I like to use a small piece of parchment paper so my hand doesn’t stick) so the filling spreads and covers most of the top, leaving just a small border around the edges.
Chocolate Ganache
- Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
- Add the chocolate and butter to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth. This takes about 5 minutes.
- Spoon a small amount of the chocolate ganache over each peanut butter center, just enough to cover the filling.
- Allow cookies to sit at room temperature until the chocolate sets, or chill briefly to help it firm up faster.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These cookies are so festive! The peanut butter center is perfect, and the chocolate topping sets beautifully.
Elizabeth
I am all for treats with the chocolate peanut butter combination, so these cookies are perfect for me!
Stephanie
Soft, chocolatey, and the peanut butter filling is amazing.
Bella
These taste just like the classic buckeye candies, which I love!
