Name: Chocolate Peanut Butter Buckeye Cookies
Prep time: 30 min
Cook time: 10 min
Ingredients: 1 cup butter (softened); 1 cup sugar; 1 cup brown sugar (packed); 2 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 ¼ cups creamy peanut butter; ¾ cup butter (softened); 2 ½ cups powdered sugar; 1 ⅓ cups semi-sweet chocolate chips; ½ cup butter

December is finally here, and I couldn’t be more excited about the recipes I have lined up for you this month! The holiday season is all about sharing joy – and what better way to do that than with cookies? Whether you’re planning a festive cookie exchange, hosting a holiday party, or simply want a sweet treat to enjoy by the tree, these cookies are special enough to make any occasion feel magical.

To kick off the month, I’m starting with a showstopper: Chocolate Peanut Butter Buckeye Cookies. These cookies take the classic buckeye candy and turn it into a decadent, bakery-worthy treat that’s perfect for Christmas.

Imagine this: a rich, fudgy chocolate cookie base topped with a creamy layer of peanut butter frosting. Then, to finish things off, a glossy layer of sweet chocolate ganache ties everything together. Every bite is pure bliss – a delicious way to enjoy the timeless combination of peanut butter and chocolate.

You might be wondering, what exactly is a buckeye? Buckeyes are a traditional candy made from peanut butter balls dipped in chocolate, leaving a small circle of peanut butter exposed. They’re named after the nut from the buckeye tree, which resembles a deer’s eye – hence the name. These cookies capture all that nostalgic flavor in a fun, festive form that’s perfect for the holiday baking season.

Ingredients for Chocolate Peanut Butter Buckeye Cookies

BUTTER
SUGAR
BROWN SUGAR
EGGS
VANILLA
ALL-PURPOSE FLOUR
UNSWEETENED COCOA POWDER
BAKING SODA
BAKING POWDER
SALT
CREAMY PEANUT BUTTER
POWDERED SUGAR
SEMI-SWEET CHOCOLATE CHIPS

In a large mixing bowl, beat together butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. A stand mixer works best for this step, but a hand mixer will do the job too.

Next, add the eggs and vanilla extract, mixing until everything is fully incorporated.

In a separate medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and kosher salt.

Gradually add the dry mixture to the wet ingredients, mixing just until combined—don’t overmix! Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.

Bake the Cookies

Preheat your oven to 350°F (175°C). Using a cookie scoop, portion the chilled dough onto a cookie sheet, spacing each cookie 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 and let the cookies cool completely on the baking sheet before adding toppings.

Make the Peanut Butter Filling

In a medium bowl, beat together peanut butter and softened butter until smooth and creamy. Gradually add confectioners’ sugar, mixing until the filling is light and fluffy.

Using a cookie scoop, place a ball of the peanut butter mixture in the center of each cooled cookie. Spread the frosting gently, leaving a small border around the edges.

Finish with Chocolate Ganache

Place chocolate and butter in a microwave-safe bowl. Microwave for 20 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until the mixture is melted and smooth.

Spoon a small amount of ganache on the tops of the cookies, just enough to cover the peanut butter layer. Let the cookies sit at room temperature until the chocolate sets, or refrigerate briefly to speed up the process.

Frequently Asked Questions

Can I substitute the peanut butter with other nut butters?
Absolutely! Almond butter, cashew butter, or even sunflower seed butter work well for those with peanut allergies or for flavor variation.

Do Buckeye Cookies need to be refrigerated?
No, they store fine at room temperature for a couple of days. For longer storage, it’s best to store them in an airtight container in the refrigerator. They stay fresh for up to a week. If you prefer a softer texture, let them sit at room temperature for a few minutes before serving.

Can I freeze the cookies?
Yes! 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 3 months. Just thaw them at room temperature before serving.

What’s the best chocolate to use?
Semi-sweet or dark chocolate works best for balance, but milk chocolate is great for a sweeter version.

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This recipe is adapted from I Am Baker.

Chocolate Peanut Butter Buckeye Cookies