Buckeye Stuffed Cookies
Buckeye stuffed cookies are the perfect blend of two beloved treats: buckeye candy and rich, chocolatey cookies. If you’re looking for a new fun cookie recipe, look no further, you’ve found it!
These decadent cookies feature a soft chocolate cookie base filled with creamy peanut butter for 2/1 flavor every bite. They’re a must-make for anyone who loves the timeless combination of chocolate and peanut butter.
What is Buckeye Candy?
Buckeye candy is one of the best flavor combos, a soft sweet peanut butter filling and a rich chocolatey coating. Anyone who loves that flavor combo will definitely love these cookies.
One of the best things about the candy is that you can make them with chunky or creamy peanut butter. And you can dip them in any coating you like, dark or milk chocolate, almond bark, or even white chocolate!
If you love peanut butter and chocolate, try decadent Brownie Mousse Cakes. These are not “everyday” foods but definitely special occasion desserts.
A Small Batch Recipe
This recipe only makes 12 cookies, so if you’re not looking for a lot of cookies that will hang around your house for weeks, then this is the perfect recipe for you. If you need more cookies for holiday gatherings or birthday parties, use the slider option on the recipe card to scale this recipe up.
And if you’re thinking of scaling it up, remember they’re also a great choice for cookie swaps. The unique filling sets them apart and makes them very popular.
Small Batch Cookie Recipes
If you like the idea of small-batch cookies try my Blueberry Muffin Cookies or these Chocolate Cool Whip Cookies.
How To Store Buckeye Cookies
If your home is cool, you can store them at room temperature for up to 3 days. Or if your home is warm, you can store them in the refrigerator for best results.
Buckeye cookies freeze well, too; simply arrange them in a single layer on a baking sheet and freeze them. Once frozen, slide them into a reusable plastic bag or tub. They can be frozen for up to 3 months. Thaw them before serving.
Buckeye Stuffed Cookies
Ingredients
Peanut Butter Filling:
- ½ c peanut butter
- ⅓ c powdered sugar
- 1 tbsp softened salted butter
- 2 tbsp brown sugar
Cookies:
- ½ c softened salted butter
- ½ c light brown sugar packed
- ¼ c granulated sugar
- 2 eggs
- 1 tsp vanilla
- ¾ c flour
- ½ c cocoa powder
- ½ tsp baking soda
Instructions
- Preheat oven to 350°
- Line a baking sheet with parchment paper
- Make the peanut butter filling: Combine peanut butter, butter, vanilla, brown sugar and powdered sugar in the bowl of your stand mixer
- Beat on medium speed for 2 minutes or until well combined
- Divide the mixture into 12 equal pieces, roll into balls
- Place the balls on a plate, and stick in the freezer for 35 minutes
- To make the cookie dough: Combine butter, brown sugar and granulated sugar in the bowl of your stand mixer
- Beat on medium speed until light and fluffy
- Add eggs and vanilla and mix until incorporated
- Add flour, cocoa powder and baking soda and mix on medium speed until all dry ingredients are incorporated, but use caution not to overmix
- Your dough will be a little sticky; so place it in the fridge for about 15 minutes, while your peanut butter balls finish freezing
- Divide your cookie dough into 24 sections
- Flatten the cookie dough balls between your hands or between parchment paper with your rolling pin
- Place one frozen peanut butter ball in the center of one dough round, top with another piece of dough and pinch to seal and roll to make the whole thing a ball again
- Place the cookie balls 2” apart of the lined cookie sheet and bake for 12 minutes at 350 degrees
- Remove from the oven and allow to cool for 10 minutes before removing from the cookie sheet
