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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Buckeyes are a Midwest classic confection that pays homage to the Buckeye State! Traditionally, they’re sweet peanut butter balls dipped in chocolate to resemble the nut of the Buckeye tree, the state tree of Ohio. This Buckeye Cookie recipe transforms those iconic flavors into an easy dessert cookie using Pillsbury™ Ready to Bake!™ Double Chocolate Cookie Dough topped with a creamy peanut butter filling and finished with a rich chocolate drizzle. These chocolate peanut butter Buckeye Cookies are an indulgent twist on a beloved classic.
Pillsbury™ Ready to Bake!™ Double Chocolate Cookie Dough: This recipe couldn’t get easier thanks to this ready-to-bake dough. No mixing required!
Peanut Butter: Pick a good quality creamy peanut butter since it’s the base of the filling and the star of the show! If using natural peanut butter, make sure it’s well stirred (no excess pooling oil) before using.
Powdered Sugar: Mixing powdered sugar with the peanut butter thickens and sweetens it to create a simple and delicious filling.
Semisweet Chocolate Chips: We like the not-too-sweet flavor of semisweet chocolate to drizzle over the cookies.
Coconut Oil: Coconut oil helps the chocolate drizzle easily and gives it a nice set at room temperature, but you can leave it out if you don’t have it.
Other Ingredients You’ll Need: Vanilla extract, flaky sea salt.
If you want to make this easy Buckeye Cookies recipe, here’s how. Follow the recipe for more details.
Separate the cookies and pop them into the oven to bake.
Make filling by combining the peanut butter, powdered sugar, and vanilla. Form into 12 equal portions.
While cookies are hot, flatten each portion of filling, and press it down into each cookie.
Melt chocolate and coconut oil in the microwave, drizzle over the cookies, and sprinkle with a bit of flaky salt. Let set and enjoy!
If you happen to have leftover cookies, here’s how to store them.
Keep Buckeye Cookies in an airtight container at room temperature for up to 4 days.
You can store the cookies in an airtight container in the fridge for up to 5 days.
For even longer storage, keep cookies in an airtight container in the freezer for up to 2 months.
Adjust oven racks so two shelves are positioned near the center of the oven, leaving enough space between them for air to circulate evenly around both baking sheets. Heat oven to 350°F (or 325°F for nonstick baking sheets). For easier cleanup, if desired, line 2 baking sheets with parchment paper.
Place cookie dough rounds about 2 inches apart on two baking sheets. Bake 15 to 20 minutes or until edges are set.
While cookies are baking, make the filling. In a medium bowl, mix together peanut butter, powdered sugar, and vanilla. The mixture should resemble a paste that can be easily molded with your hands. If it feels tacky, add more powdered sugar by the tablespoon until it is the correct consistency.
Form the filling into 12 small balls, about 1/2 tablespoon each.
Remove cookies from the oven. While cookies are hot, immediately take one of the balls of filling and flatten it down into a disc slightly smaller than the size of the cookie. Press disc into the top of one cookie. Repeat until all cookies are topped with filling.
In a small microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30 second increments, stirring between, until the chocolate is fully melted.
With a small spoon, drizzle the chocolate on top of each cookie, as much as desired. Top the cookies with a pinch of flaky sea salt.
We recommend using coconut oil to melt in with the chocolate chips because of its unique properties. It helps to thin out the chocolate when warm, so it’s easy to drizzle and then helps the chocolate set with a snappy, shiny finish at room temperature.
If you don’t have coconut oil, you can leave it out. The chocolate may be a bit more difficult to drizzle evenly, but it’ll still set beautifully.
There is a lot of variation across brands and styles of peanut butter. Any good quality peanut butter will work fine; just be aware you may need to add more powdered sugar to get the filling to the perfect consistency.
This recipe was developed and tested with both baking sheets in the oven at the same time, and in most ovens, they should bake evenly without needing to rotate the pans. However, if your oven tends to bake unevenly or has noticeable hot spots, you can rotate the baking sheets halfway through baking by switching the top and bottom pans and turning each sheet 180 degrees to promote more even browning and baking.
