Dessertsbeyondfrosting5.0
Peanut Butter Buckeye Cookies
These irresistible Peanut Butter Buckeye Cookies are a twist on the traditional buckeye dessert, with a thick, chewy double chocolate cookie topped with a creamy peanut butter filling and chocolate ganache. They're rich, addictive, and the perfect balance of chocolate and peanut butter.
👥 20 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min🔥 Cook: 10 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- microwave
- mixing bowl
- spatula
- knife
📝 Preparation Steps
1
For the Cookies
2
Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
3
Melt the butter in a microwave-safe bowl for ⏱️ 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, ⏱️ 2-3 minutes.Next add the egg and vanilla extract and continue beating until well incorporated.
(226g) melted butter1 cup(220g) packed light brown sugar1 cuplarge egg2(15ml) pure vanilla extract1 tablespoon(110g) Hershey’s Special Dark Cocoa powder1 cup(4g) baking soda1 teaspoon(12oz/340g) semi-sweet chocolate chips1 bag(85g) unsalted butter, at room temperature6 tablespoons(264g) creamy peanut butter1 cup(5ml) pure vanilla extract1 teaspoon(12oz/340g) dark chocolate chips1 bag
4
In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated.
5
Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. Bake for ⏱️ 9-11 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
6
For the Peanut Butter Filling
7
In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps. Add the powdered sugar and vanilla extract and beat until well combined
8
For the Chocolate Topping
9
Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for ⏱️ 60-90 seconds until it’s melted and smooth. If the ganache is too thick, add additional heavy cream a couple teaspoons at a time until desired consistency is reached.
10
To Assemble
11
Use a medium-sized cookie scoop to place the peanut butter filling on top of the cookie. Use a knife or angle spatula to press and spread the filling over top of the cookies.
12
Freeze for ⏱️ 10-15 minutes until the peanut butter is firm.
13
Top with a spoonful of chocolate ganache and gently spread with a knife. Allow the ganache to set before serving.
Nutrition Facts
calories
548 calories
fat Content
35 g
serving Size
1 Cookie
fiber Content
4.8 g
sugar Content
41.3 g
sodium Content
251.2 mg
protein Content
7.9 g
trans Fat Content
0.1 g
cholesterol Content
63.3 mg
carbohydrate Content
56.6 g
saturated Fat Content
18.6 g
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