Buckeye Cookies
These are dense, fudgy dark chocolate cookies loaded with chocolate chunks, finished with a peanut butter frosting layer and a smooth chocolate ganache topping.
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Buckeye Cookies
The recipe produces rich dark chocolate cookies studded with chocolate chunks, layered with peanut butter frosting and topped with silky chocolate ganache. One batch makes 14 cookies, and the dough comes together with a bowl and a whisk.
| Recipe at a glance | Details |
|---|---|
| Yield | 14 cookies |
| Prep time | 35 minutes |
| Cook time | 12 minutes |
| Additional time | 30 minutes |
| Total time | 1 hour 12 minutes |
| Oven temperature | 350F or 177C convection, 325F or 163C conventional |
Why you’ll love these buckeye cookies
Chocolate and peanut butter is a pairing that never gets old, and these cookies lean all the way into it. The base is a thin, chewy dark chocolate cookie, and every bite carries chunks of peanut butter cups. On top sits a glossy peanut butter frosting, finished with silky chocolate ganache. Three layers, one small cookie.
What I love most is how little fuss the process involves. Everything comes together in one bowl with a whisk, and the dough never needs refrigeration before baking. I have mixed these on a weeknight after work and still had them frosted before bedtime. If you are new to baking cookies from scratch, this is a forgiving place to start.
The recipe is adapted from the author’s Ferrero Rocher cookies, and it fits neatly beside other chocolate and peanut butter favorites, including chocolate peanut butter banana cake, chocolate cake with peanut butter frosting, and peanut butter rice krispie treats. If you already love that combination, these will feel familiar in the best way.
- One bowl, one whisk, and no chilling time
- Thin and chewy centers with lightly crisp edges
- Creamy peanut butter frosting under a dark chocolate ganache
- Makes 14 cookies, which is just right for a small crowd
Ingredients & Substitutions
Set everything out before you start, because the mixing moves quickly once the oven is on. The one tool I would not skip is a digital scale.
Flour and cocoa powder are both easy to over measure, and a few extra grams of either turns a chewy cookie into a dry one. If you are measuring by volume, fluff the dry ingredients with a fork, then scoop and level the cup.
Chocolate Cookies
- 113 grams salted butter, melted
- 300 grams light brown sugar, lightly packed
- 2 large eggs, room temperature
- 180 grams all purpose flour, spooned and leveled
- 52 grams unsweetened cocoa powder, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 4 oz peanut butter cups, roughly chopped
Peanut Butter Frosting
- 264 grams creamy peanut butter, which is about 1 cup
- 56 grams salted butter, softened
- 1 tsp vanilla extract
- 120 grams powdered sugar, spooned and leveled
Chocolate Ganache
- 113 grams dark chocolate chips
- 120 mL heavy whipping cream
Notes and substitutions
- Flour and cocoa powder: Weigh both if you can. Over measuring is the most common reason a batch turns out dry and cakey instead of chewy.
- Brown sugar: Do not cut it back in the cookie dough, because it does real work for the texture. If you want less sweetness, reduce the powdered sugar in the peanut butter layer slightly and use dark chocolate in the ganache.
- Cocoa powder: Dutch process cocoa gives a deeper color and a smoother flavor, but any unsweetened cocoa powder works here.
- Butter: Salted butter is preferred because the salt balances the sweetness. Unsalted butter is fine, and dairy free butter has been tested and works.
- Eggs: Use large eggs and let them come to room temperature so they blend evenly into the melted butter and brown sugar.
- Mix ins: Roughly chopped peanut butter cups are the classic choice. Chocolate chips, chopped chocolate, or chopped peanuts all work, and you can leave them out entirely for a plain chocolate cookie. The author favors Justin’s brand for the creamier filling, which is a personal preference rather than a sponsored pick.
- Peanut butter: Use creamy peanut butter for the frosting. Natural peanut butter has not been tested and would likely be too runny to hold its shape.
- Powdered sugar: It sweetens the peanut butter layer and can be reduced a little if you prefer a less sweet frosting.
- Chocolate for the ganache: Dark chocolate gives the cleanest finish. Semi sweet works as a substitute, and milk chocolate is fine if you reduce the cream by about one tablespoon.
- Heavy whipping cream: Look for 36 to 40 percent fat. No substitute is recommended for this one.
- Dairy free and gluten free: The author has not tested the recipe with dairy free butter but believes it would work based on other cookie recipes, and coconut cream is the suggested swap for a dairy free ganache. For gluten free, a 1 to 1 blend such as King Arthur or Bob’s Red Mill is recommended, though it has not been tested.
Weigh your flour and cocoa powder if you possibly can. It is the easiest way to keep these cookies chewy instead of dry.
Step by Step Instructions
Here is the order I follow. The cookies bake in two short rounds, so stay close to the oven. The ganache and the frosting both come together on the stovetop while the cookies cool.
Chocolate Cookies
- Preheat the oven to 350F or 177C convection, or 325F or 163C conventional, and line a large cookie sheet.
- In a medium bowl, combine the melted butter with the brown sugar and the egg. Whisk aggressively for 2 to 3 minutes, until the mixture lightens in color.
- Add the flour, cocoa powder, baking powder, and salt. Use a rubber spatula to fold the dough just until the flour is almost combined. Stop while you can still see streaks of dry flour.
- Add the chopped peanut butter cups and fold until all the flour is combined and the pieces are evenly distributed.
- Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them smooth with your hands, then place five per pan with plenty of space between them.
- Bake for about 6 minutes. 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. Return the pan to the oven and finish baking for another 6 minutes.
- Bang the pan on the counter and scoot the cookies with the biscuit cutter one more time. Let them cool to room temperature before you frost them.
The banging step feels strange the first time you do it, and then it becomes the part you look forward to. Bang the pan on the counter, scoot the cookies back into shape, and you end up with those thin, even rounds that hold a thick layer of frosting without sliding apart.
Chocolate Ganache
- Place the chocolate chips in a small bowl and set aside.
- Place the cream in a small pot over medium low heat and gently heat it until it is simmering.
- Pour the hot cream over the chocolate chips and cover the bowl with a lid or a towel. Let it rest for a few minutes, then mix until smooth.
- Allow the ganache to cool for 10 to 20 minutes while you make the peanut butter frosting.
Peanut Butter Frosting
- Place the peanut butter and the butter in a small or medium pot over medium low heat and whisk until they are completely melted and combined.
- Add the vanilla and the powdered sugar and whisk until completely smooth. Keep the heat gentle so the mixture never gets hot.
- Spread the frosting on top of the cooled cookies. One batch makes just enough for all 14 cookies, so keep the layer even.
- I like to freeze the frosted cookies for a few minutes before topping them with the ganache. It is not essential, but it helps the chocolate set quicker without running off the edge.
- Spoon the cooled but still runny chocolate ganache over the chilled peanut butter frosting, then finish with a few sea salt flakes and some peanut butter cup chunks.
How to make cookies ahead of time
This dough is a great candidate for a little planning ahead. Make the dough as written, scoop it into balls, and place them on a tray or a plate.
Freeze them for a few minutes until they are firm, then move the balls into an airtight container or bag. They keep in the refrigerator for a few days or in the freezer for a few months.
When you are ready to bake, let the dough balls come back to room temperature first, then bake them as directed. If you would rather split the work, bake the cookies a day ahead and frost them the next day.
I do this often when I am bringing cookies somewhere and do not want to decorate them at the last minute.
How to store buckeye cookies
Let the finished cookies set completely before you pack them away. That takes a few hours, and it is worth the wait because the ganache firms up and stops smudging.
- Room temperature: 2 to 3 days in an airtight container or bag
- Refrigerator: up to a week
- Freezer: a few months
If you stack them, slide a piece of parchment between the layers so the ganache stays clean. Chilled cookies taste best after a few minutes on the counter, when the peanut butter frosting softens again and the chocolate gets that slight snap.
You May Also
A few more chocolate and peanut butter recipes to keep the streak going.
Chocolate Cake with Peanut Butter Frosting
If the frosting on these cookies is your favorite part, this cake takes that same creamy peanut butter layer and spreads it over a whole chocolate cake.
Reese’s Peanut Butter Cupcakes
Individual portions with the same chocolate and peanut butter pairing, which makes them easy to bring to a birthday table or a bake sale.
Moose Tracks Ice Cream Cake
A chilled, make ahead dessert for the warmer months, and a nice change of pace when you want something cold instead of baked.
Chocolate Peanut Butter Reese’s Cake
A bigger celebration bake for anyone who cannot get enough of that combination, and a good one to bookmark for holidays.
Rate & Review
A reader named kelli left a comment on 04.05.2024 noting that one cup equals 8 ounces, which is a handy reminder when you are scaling the frosting up or down.
FAQs
What are buckeye cookies and how are they different from buckeye candy?
Buckeye cookies are a rich dessert inspired by the official candy of Ohio. The cookie base is a fudgy dark chocolate cookie studded with chopped peanut butter cups. It's topped with a creamy peanut butter frosting and finished with a layer of silky chocolate ganache, mimicking the classic buckeye candy's flavor of peanut butter and chocolate. Unlike the candy, which is a shaped ball of peanut butter fudge partially dipped in chocolate, the cookie features a soft, chewy chocolate cookie base.
Can I use natural peanut butter for the peanut butter frosting?
For the best results, use a non-natural, shelf-stable creamy peanut butter like Jif or Skippy for the frosting. These brands contain stabilizers that help the frosting remain thick and spreadable. Natural peanut butter is likely too runny and may cause the frosting to separate or become oily, so it is not recommended for this recipe.
How do I keep buckeye cookies from spreading too much and becoming too thin?
The recipe uses a technique called "pan banging" to control spread and create a chewy texture. After 6 minutes of baking, remove the pan from the oven and bang it on the counter a few times to flatten the cookies. Use a biscuit cutter to scoot them back into a round shape, then bake for another 6 minutes and repeat the process. This method prevents the cookies from becoming overly thin and gives them a perfect crinkly edge.
Can I make buckeye cookies ahead of time or freeze them?
Yes, buckeye cookies are excellent for making ahead. The cookie dough can be scooped into balls, frozen until firm, and stored in the freezer for up to three months; bake the frozen dough straight from the freezer, adding a couple of minutes to the bake time. The fully assembled cookies can be stored in an airtight container at room temperature for 2 to 3 days, in the refrigerator for up to a week, or frozen for several months. Allow refrigerated cookies to sit at room temperature for about 15 minutes before serving for the best texture.
Buckeye Cookie Recipe
Buckeye Cookies These are dense, fudgy dark chocolate cookies loaded with chocolate chunks, finished with a peanut butter frosting layer and a smooth chocolate ganache topping. Buckeye Cookies The recipe produces rich dark chocolate cookies studded with chocolate chunks, layered with peanut butter frosting and topped with silky chocolate ganache.
- Total Time: 77 min
- Yield: 14 cookies 1x
Ingredients
Chocolate Cookies
113 grams salted butter, melted
300 grams light brown sugar, lightly packed
2 large eggs, room temperature
180 grams all purpose flour, spooned and leveled
52 grams unsweetened cocoa powder, spooned and leveled
2 tsp baking powder
1/2 tsp fine sea salt
4 oz peanut butter cups, roughly chopped
Peanut Butter Frosting
264 grams creamy peanut butter
56 grams salted butter, softened
1 tsp vanilla extract
120 grams powdered sugar, spooned and leveled
Chocolate Ganache
113 grams dark chocolate chips
120 mL heavy whipping cream
Instructions
Chocolate Cookies
1-Preheat the oven to 350F/177C convection (325F/163C: Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet.
2-In a medium bowl, combine the melted: 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.
3-Add the flour, cocoa powder, baking powder: 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.
4-Add the chopped chocolate and fold until: Add the chopped chocolate and fold until all the flour is combined and the chocolate is evenly distributed.
5-Scoop the dough into 14 round balls: Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them so they’re smooth and then place five per pan.
6-Bake for about 6 minutes then remove: 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
7-Place the chocolate chips in a small: Place the chocolate chips in a small bowl and set aside.
8-Place the cream in a small pot: Place the cream in a small pot over medium-low heat and gently heat it until it’s simmering.
9-Pour the hot cream over the chocolate: 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.
10-Allow the ganache to cool for 10-20: Allow the ganache to cool for 10-20 minutes while you make the peanut butter frosting.
Peanut Butter Frosting
11-Place the peanut butter and butter in: 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.
12-Add the vanilla and powdered sugar and: Add the vanilla and powdered sugar and whisk it together until it’s completely smooth.
13-Spread on top of the cookies: Spread on top of the cookies. I had just enough for the 14 cookies.
14-I like to freeze the cookies with: 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.
15-Spoon the cooled-but-still-runny chocolate ganache on top: 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 35 min
- Cook Time: 12 min
- Method: bake
Nutrition
- Calories: 360kcal
- Sugar: 32g
- Sodium: 151mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
