Creamy Peanut Butter Buckeyes: Melt-in-Your-Mouth!
Buckeye cookies: craft these beloved chocolate and peanut butter treats. A rich, chewy cookie base topped with creamy filling and chocolate dip.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt.
- Add dry ingredients to wet mixture. Mix until just combined, being careful not to overmix.
- Form dough into balls and bake according to specific Buckeye cookie instructions (recipe typically involves a peanut butter ball filling and chocolate coating after baking).
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.