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

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Buckeye Peanut Butter Cup Cookies


For the Cookies:

  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup light brown sugar
  • ¼ cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract

For the Filling:

  • ¾ cup creamy peanut butter
  • ¾ cup powdered sugar


  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.

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(Recipe adapted from Big Flavors from a Tiny Kitchen)

All images and text ©Brown Eyed Baker, LLC.