Buckeye Peanut Butter Cup Cookies
Peanut butter and chocolate. Chocolate and peanut butter. I don’t foresee any point in my life where I will be able to pass up that combination. My favorite candy has long been peanut butter cups, and my favorite holiday treats have always been buckeyes – those awesome peanut butter balls dipped in chocolate. I can’t be trusted around either one – I’ll down more than I can count. When I saw these cookies on Pinterest, I fell in love immediately. They’re essentially the cookie version of a buckeye or peanut butter cup. A chewy chocolate cookie with a fabulously creamy peanut butter center, these are absolutely irresistible.
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These cookies don’t take very long to mix together and are ready in no time. I couldn’t help sampling them warm, fresh from the oven. They’re great at room temperature, too and I can tell you from experience that they make excellent road trip snacks if you find yourself driving over 1,000 miles. Chocolate and cookies are always a requirement ;-)
One year ago: Triple Chocolate Oreo Chunk Cookies
Two years ago: Pan-Fried Onion Dip
Three years ago: Potato Salad with Herbed Balsamic Vinaigrette
Five years ago: The Chocolate Chip Cookie
Buckeye Peanut Butter Cup Cookies
Ingredients
For the Cookies:
- 1½ cups (187.5 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar, plus more for rolling
- ½ cup (110 g) light brown sugar
- ¼ cup (64.5 g) creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
For the Filling:
- ¾ cup (193.5 g) creamy peanut butter
- ¾ cup (90 g) powdered sugar
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
- With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.
- In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.
- In a small bowl, put some extra granulated sugar for rolling the cookies.
- Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.
- Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made these as written and they came out great. Everything worked as expected. They came out looking just like the picture on the page – inside and outside. The only thing I would like to change is to make the chocolate flavor a little more intense, that part of the recipe could use a tweak. Maybe I was spoiled after making BEB Buckeye Brownies (if you haven’t made this yet and you like “buckeye” anything, make them now)!
I’m replying to myself here: Smitten Kitchen just put out her recipe for this cookie. Her recipe decreases the flour by a couple of tablespoons and increases the cocoa by a couple of tablespoons, as well as suggests using dutched cocoa. Go over to Smitten Kitchen and check out her Chocolate Peanut Butter Cup cookie if you are looking for a moister cookie with more intense chocolate. I’m going to give them a try for a comparison.