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.

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

Servings 24 cookies (depending on size)
Prep 30 minutes
Cook 8 minutes
Total 40 minutes
Course: Snack
Cuisine: American
Author: Michelle

Creamy peanut butter cookies!


For the Cookies:

  • cups
    all-purpose flour
  • ½
    unsweetened cocoa powder
  • ½
    baking soda
  • ¼
  • ½
    unsalted butter
    (at room temperature)
  • ½
    granulated sugar
    (plus more for rolling)
  • ½
    light brown sugar
  • ¼
  • 1
  • 1
    vanilla extract

For the Filling:


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
  3. 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.
  4. In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.
  5. In a small bowl, put some extra granulated sugar for rolling the cookies.
  6. 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.
  7. 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.

Recipe Notes:

Nutritional values are based on one serving


Calories: 180kcal
Fat: 9g
Saturated fat: 3g
Cholesterol: 16mg
Sodium: 101mg
Potassium: 114mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 13g
Protein: 4g
Vitamin A: 130%
Calcium: 14%
Iron: 0.9%

Did you make this recipe?

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