Ahoy, cookie adventurers! Today, we embark on a journey to the sweet, chocolatey heart of the Midwest, where the thrill of childhood delights meet the sophisticated cravings of adulthood. Buckeye Cookies! They’re not just a snack; they’re a passport to peanut butter paradise!
Why make this recipe
Why not? These bad boys are a glorious homage to that beloved Ohio treat, the Buckeye candy! A mouthful of chocolate and peanut butter, each bite is a nostalgia trip that dances on your taste buds like the spirit of a street fair in full swing. Plus, they impress guests with their rich flavor without demanding a culinary degree. Now that we’re convinced, let’s roll up our sleeves and dive into the scrumptious adventure of making Buckeye Cookies!
How to make Buckeye Cookies
Ingredients:
- 1 cup (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
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups (322 g) creamy peanut butter
- 3/4 cup (170 g) unsalted butter, softened
- 2 1/2 cups (312.5 g) confectioners’ sugar
- 1 1/3 cups (243 g) semi-sweet chocolate chips
- 1/2 cup (113 g) unsalted butter
Directions:
- Grab that stand mixer or a large bowl, and beat together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of light brown sugar until it’s lighter than your favorite trail mix, fluffy and fabulous!
- Throw in those two large eggs and a teaspoon of vanilla extract like you’re topping off a scoop of gelato. Mix until fully united in lusciousness.
- In another bowl (we’re diversifying our bowls like a good traveler), whisk together 2 cups of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. The magic of chemistry is about to happen!
- Gradually fold your dry ingredients into the snowy, sweet wet mix. Once combined, cover the dough like a secret recipe and chill in the fridge for at least an hour. (Patience, my sweet traveler!)
- Preheat your oven to 350°F (175°C), while you prepare your kingdom—line baking sheets with parchment paper for easy cookie launches!
- Scoop and roll that chilled dough into balls, ensuring they have a 2-inch gap to keep things civil on the baking sheet.
- Bake for 8-10 minutes until the edges are set. Your kitchen is about to smell magical! Let these cookies cool completely, giving them time to embrace their destiny.
- Now, for the legendary peanut butter filling: beat together 1 1/4 cups of creamy peanut butter and 3/4 cup of softened butter until smooth. Gradually add 2 1/2 cups of confectioners’ sugar like you’re sprinkling fairy dust until the mixture is whipped into a fluffy dream.
- Here comes the fun part! Place a delightful dollop of that peanut butter concoction on each cookie and gently press down—think of it as giving them a warm, peanut-buttery hug!
- For the crowning glory—our chocolate ganache—melt together 1 1/3 cups of chocolate chips and 1/2 cup of butter in a heat-safe bowl over simmering water. Stir until smooth, then you’ll know you’ve unlocked chocolate nirvana.
- Spoon that decadent ganache over each cookie like you’re draping the finest silk robe over royalty. Allow to set at room temperature or chill briefly while they wink seductively at you!
How to serve Buckeye Cookies
Serve these cookies at your next gathering, and watch them disappear faster than a street vendor at a food festival! Pair them with a glass of cold milk or a hot cup of coffee to contrast the sweetness that’ll make your taste buds tango with delight!
How to store Buckeye Cookies
Keep these delectable cookies in an airtight container at room temperature—just be prepared to fend off raiders! They’ll hold their ground for about a week, but good luck not devouring them sooner.
Tips to make Buckeye Cookies
- Don’t skip the chilling time; it ensures your cookies bake with a perfect shape.
- If you want an even richer filling, try adding a little pinch of sea salt to your peanut butter mix for some heavenly contrast.
- Experiment with different kinds of chocolate chips—dark chocolate, milk chocolate, or even butterscotch chips to elevate your indulgence game!
Variations
- For a touch of spice, add a sprinkle of cinnamon to the dough or the filling!
- Switch out the peanut butter for almond or cashew butter for a nutty twist!
- Swap the classic semi-sweet chocolate for white chocolate for a sweeter palate.
FAQs
Q: Can I freeze Buckeye Cookies?
Absolutely! Freeze them before adding the chocolate ganache. They’ll be the perfect secret weapon for an unexpected guest surprise come holiday time!
Q: How do I make sure my cookies are soft and chewy?
Take them out of the oven just as the edges firm up, even if they look a touch underbaked. They’ll continue to cook on the sheet and stay wonderfully chewy inside.
Q: Can I make these without eggs?
Yes, indeed! Substitute each egg with 1/4 cup unsweetened applesauce or try ground flaxseed mixed with water for a beautiful vegan alternative!
There you have it—your ultimate guide to Buckeye Cookies! Now grab those ingredients and prepare for a whirlwind of flavor that will take you back to the streets of your favorite food fair, one delicious cookie at a time!
Buckeye Cookies
Ingredients
Method
- In a stand mixer or large bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.
- Gradually fold the dry ingredients into the wet mixture until combined.
- Cover the dough with plastic wrap and chill in the fridge for at least one hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and roll the chilled dough into balls and place on the prepared baking sheets with a 2-inch gap.
- Bake for 8-10 minutes until the edges are set. Let the cookies cool completely.
- In a bowl, beat together creamy peanut butter and softened butter until smooth.
- Gradually add in the confectioners' sugar until the mixture is fluffy.
- Spoon a dollop of the peanut butter mixture onto each cooled cookie and press down gently.
- Melt together the chocolate chips and butter in a heat-safe bowl over simmering water.
- Stir until smooth, then spoon the ganache over each cookie.
- Allow the ganache to set at room temperature or chill briefly.