Buckeye Cookies Recipe

If you’re a fan of that classic chocolate and peanut butter duo, get ready to meet your new obsession! These Buckeye Cookies take everything you love about the traditional candy—that creamy, salty-sweet peanut butter center—and nestle it right into a soft, melt-in-your-mouth cookie base. They are decadently rich, look absolutely stunning on a dessert platter, and trust me, you’re going to love how the silky chocolate pool sets perfectly in the center. Whether you’re baking for a holiday or just because it’s Tuesday, these are a total game-changer for your cookie jar!

Why You’ll Love This Recipe

• The Ultimate Flavor Duo: There is truly no better match in the dessert world than peanut butter and chocolate, and these cookies deliver both in every single bite.
• Irresistible Texture: You get a soft, chewy peanut butter cookie base topped with a smooth, luscious chocolate ganache center that is pure bliss.
• Easy Enough for Beginners: Even though they look fancy, the “thumbprint” style makes them super simple to assemble—it’s a fun project for the whole family!

Ingredients

Gather up these pantry staples to get started on your cookie masterpiece:

• All-Purpose Flour: Provides the structure for our soft and chewy cookie base.
• Baking Soda & Salt: These work behind the scenes to help the cookies rise and to balance out all that sweetness.
• Unsalted Butter: Using softened butter ensures your dough is light, fluffy, and full of rich flavor.
• Granated & Brown Sugar: We use a mix of both to get that perfect crisp edge and a moist, molasses-kissed center.
• Creamy Peanut Butter: The star of the show! It adds that signature nutty flavor and a boost of protein (which means we can eat them for breakfast, right?).
• Egg: Binds the dough together so your cookies stay perfectly intact.
• Vanilla Extract: Adds a lovely floral aroma and depth to the peanut butter dough.
• Semi-Sweet Chocolate Chips: These melt down into a rich, velvety center that contrasts beautifully with the salty peanut butter.
• Coconut Oil or Butter: Just a touch helps the chocolate melt smoothly and gives it a gorgeous glossy finish.

Note: The ingredients with full measurements can be found right under this article in the recipe card.

How to Make the Buckeye Cookies

Step 1: Prep the Oven and Pan

First things first! Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat so your cookies don’t stick and clean-up is a breeze.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, and salt. Make sure it’s well-combined so every cookie gets an even rise.

Step 3: Cream the Butter and Sugars

In a large mixing bowl (or using a stand mixer), beat the softened butter with both the granulated and brown sugars until the mixture looks light and fluffy. This usually takes about 2-3 minutes of mixing.

Step 4: Add the PB and Aromatics

Beat in that creamy peanut butter until it’s perfectly smooth. Next, add the egg and vanilla extract, mixing until everything is fully incorporated.

Step 5: Mix into a Dough

Gradually add your flour mixture into the wet ingredients. Stir it gently until a soft, fragrant dough forms. Be careful not to overmix!

Step 6: Roll and Bake

Roll the dough into 1-inch balls and place them on your prepared baking sheet. Give them a little breathing room so they can spread. Bake for 10-12 minutes, or until the edges are just barely golden.

Step 7: Create the Chocolate Well

The second they come out of the oven, use the back of a small spoon to gently press an indentation into the center of each warm cookie. This creates the perfect little “nest” for our chocolate.

Step 8: Fill with Chocolate

Melt your chocolate chips with the coconut oil in a microwave-safe bowl in 30-second increments until smooth. Spoon that silky chocolate into the center of each cookie and let them cool completely until the chocolate is set.

Pro Tips for Making the Recipe

• Don’t Overbake: These cookies are best when they are soft. They might look a little underdone when you pull them out, but they’ll firm up as they cool!
• The “Spoon Trick”: If the dough sticks to your spoon when making the indentation, dip the spoon in a little bit of sugar first.
• Room Temperature Ingredients: Ensure your butter and egg are at room temperature for the smoothest, fluffiest dough possible.
• Glossy Chocolate: Don’t skip the coconut oil! It gives the chocolate that professional, shiny look that makes these cookies pop.

How to Serve

These cookies are a showstopper all on their own, but here are a few ways to level them up:

• The Classic Way: Serve them on a pretty platter alongside a tall glass of cold milk. It’s a childhood dream come true!
• The Coffee Break: These pair wonderfully with a hot cup of black coffee or a latte—the bitterness of the coffee cuts through the richness of the peanut butter beautifully.
• Garnish it Up: Sprinkle a tiny pinch of flaky sea salt over the wet chocolate for a “Salted Buckeye” twist that is totally gourmet.

Make Ahead and Storage

Storing Leftovers

You can keep these cookies in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you might want to keep them in the fridge so the chocolate stays firm.

Freezing

These freeze like a dream! Place the set cookies in a freezer-safe bag with parchment paper between layers. They’ll stay fresh for up to 3 months.

Reheating

If you love a warm cookie, pop one in the microwave for just 5-10 seconds. It will soften the base and make the chocolate center slightly gooey again—yum!

FAQs

Can I use chunky peanut butter instead of creamy? You absolutely can! While the classic Buckeye is known for its smooth texture, using chunky peanut butter adds a delightful little crunch to the cookie base. Just keep in mind the dough might be slightly more crumbly when rolling.

How do I prevent the cookies from spreading too much? The secret is making sure your butter is “softened” but not “melted.” If your kitchen is very hot, you can chill the rolled dough balls in the fridge for 15 minutes before popping them into the oven to help them hold their shape.

What can I use if I don’t have coconut oil for the chocolate? No worries at all! You can use a tablespoon of unsalted butter or even a teaspoon of neutral vegetable oil. The goal is just to thin the chocolate slightly so it’s easy to pour and stays shiny.

Can I make these gluten-free? Yes! You can swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend. Just make sure it contains xanthan gum to help give the cookies the structure they need.