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.

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[/donotprint]

Buckeye Peanut Butter Cup Cookies

Creamy peanut butter cookies!
4.72 (7 ratings)


For the Cookies:

  • 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


  • 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.


Nutritional values are based on one serving
Calories: 180kcal, Carbohydrates: 21g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 101mg, Potassium: 114mg, Fiber: 1g, Sugar: 13g, Vitamin A: 130IU, Calcium: 14mg, Iron: 0.9mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!