If you’ve never heard of buckeye candies (or buckeye balls), let me tell you — they are extremely popular in the midwestern states in the US, particularly in Ohio. These delicious buckeye cookies beautifully emulate the original treat.
The original candies are made to look like buckeye nuts, largely dark in color (from the chocolate) but with a bit of brown (from the circle of peanut butter) exposed. These cookies look very similar.
If you’re a chocolate and peanut butter lover, you absolutely have to try these treats. Make them for your next party (or your own personal consumption!) — they’re a crowd-pleaser, for sure.
Common Questions about Buckeye Cookies
What are buckeyes made of?
The traditional buckeye candy is made of peanut butter balls partially wrapped in a chocolate coating — it’s kind of a twist on peanut butter cups. This recipe is mimicking that concept, both in flavor and presentation, but in cookie form.
Where did buckeyes come from?
Buckeyes, named for the nuts that come from the state tree of Ohio (the Ohio Buckeye Tree), were created in the 1960’s in Ohio. They’re popular throughout the midwest but are still particularly prevalent in the state where they were born.
Why are buckeyes styled like they are?
Buckeye candies, and these cookies, are styled with the chocolate most visible and just a glimpse of the peanut butter to replicate the look of the buckeye nut for which they are named.
Making Buckeye Cookies Ahead of Time
You can make most cookie doughs ahead of time and freeze them for up to 24 hours.
Storage
These cookies are so delicious you just might not need to store them. But just in case, here are some tips.
Refrigerator: You can store buckeye cookies in an airtight container or in ziploc bags at room temperature for up to 5 days.
Freezing: Freeze buckeye cookies for up to 3 months if stored in a freezer-safe container or in plastic bags that are freezer-safe.
Tips For The Best Buckeye Cookies
This recipe is fairly simple to follow and will result in some beautiful buckeye cookies. But if you’re looking for some other ways to make sure your cookies turn out perfectly, here are a few suggestions.
- Make sure the butter is unsalted. It’s important when baking to use unsalted butter to get the best results. While you may like salty flavors with sweetness, it’s best to incorporate salt separately so that you can control the amount.
- Use dark brown sugar. While light brown sugar will still make a delicious buckeye, dark brown sugar packs more rich, molasses-style flavor.
- Pure vanilla extract is the way to go. Imitation vanilla flavor doesn’t bring out the flavors in the same way.
- Be sure to use a creamy nut butter instead of crunchy peanut butter so that the topping is smooth. Also, if you are using a natural peanut butter with oil on the top in the jar be sure to take the time to fully incorporate the oil into the peanut butter.
Ingredients
While the ingredient list isn’t short, you likely have most of these in your kitchen cabinets already. Make sure all ingredients are at room temperature.
- Butter (unsalted and softened)
- Brown sugar (packed)
- Baking soda
- Salt
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Peanut butter (creamy)
- Confectioner’s sugar
- Semi-sweet chocolate chips
- Vegetable shortening
Kitchen Supplies You’ll Need
There’s nothing too fancy involved in the supplies with this recipe. Anything that you don’t have handy can be swapped out for simpler kitchen items.
- Parchment paper or a silicone mat
- Wax paper (optional)
- Stand mixer fitted with a paddle attachment or an electric mixer
- Baking sheets
- Cookie dough scoop, melon baller, or spoons
- Offset spatula or pastry bag (or a freezer bag with the corner snipped off)
- Small bowl
- Small heavy saucepan
- Metal spatula or butter knife
How to Make Buckeye Cookies
These are so incredibly easy to make you’ll wonder why you haven’t before!
- In a large bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, mix the butter on high speed until it is light and fluffy.
- To the bowl, add the dry ingredients (brown sugar, granulated sugar, baking soda, and salt). Beat the ingredients until they are evenly dispersed.
- Turn the mixer to medium speed and add the eggs and vanilla extract, beating until completely combined.
- Next, turn the mixer to low speed and pour in the cocoa powder. Mix the ingredients until you have fully incorporated the cocoa powder.
- Continue to mix on low while adding the flour. Be sure to completely incorporate the flour and to use a spatula to scrape the sides of the bowl.
- Using a medium cookie scoop, melon baller, spoons, portion out the dough on the baking sheets prepared with parchment paper or silicone mats.
- Bake the cookies until the centers are set and the edges are a light golden brown.
- After removing the cookies from the oven, place them individually on a wire rack to come to room temperature.
- While the cookies are cooling, prepare the peanut butter mixture.
Chocolate and Peanut Butter Topping
- In a small bowl, combine peanut butter and confectioners’ sugar. Stir vigorously until the mixture is silky smooth.
- Next, pour the chocolate chips and shortening into a small heavy saucepan. You can also microwave them together at intervals in a microwave-safe bowl or use a double boiler method.
- On low heat, melt the semisweet chocolate chips and shortening while occasionally stirring. Be sure to scrape the sides and bottom of the pan.
- Once finished, use a metal spatula or butter knife to frost the cookies with the melted chocolate.
- Place the frosted chocolate cookies on a cookie sheet lined with wax paper or parchment paper. Place the sheet of cookies into the refrigerator to chill.
- Remove the cookies from the refrigerator. Using an offset spatula, pastry bag, or a plastic bag with the corner snipped, top each cookie with the peanut butter mixture.
What to Serve With Buckeye Cookies
These tasty cookies are fantastic all on their own, but you can serve them with other things as well.
- Coffee – Everyone loves cookies with coffee. Serve these cookies with a regular cup of coffee or a spiked version with Bailey’s or your favorite liqueur.
- Cocktails – Serve up these sweet treats alongside boozy offerings like an espresso martini.
- Ice cream – Every good cookie goes well with another sugary side. Serve these along with some sweet frozen goodness with the flavor of your choice or spread ice cream in between two of them for a delicious ice cream sandwich.
- Whipped cream – Try dipping your cookies in a whipped topping.
Why You Should Make This Recipe
Just the recipe is enticing enough, but once you actually make these you’ll be finding all sorts of reasons to make them again.
- Easy – The list of steps isn’t short small, but each step is relatively easy.
- Delicious – Most people love the combination of chocolate and peanut butter and these deliver both flavors in spades.
- Portable – You can easily transport these tasty cookies to parties, bake sales, or cookie swaps.
- Pretty – With their chocolate coating and peanut butter garnish, these are beckoning to be eaten.
Variations and Add-ins
These are delicious as is, but there are lots of ways to customize them, too.
- Extracts – Try using a nutty extract like almond or even an espresso extract to switch up the flavor profile.
- Chocolate – Instead of semi-sweet, swap in milk or dark chocolate chips if you prefer. You can also use white chocolate, though that does change the overall appearance.
- Nut butters – Experimenet with almond butter or your favorite substitute for peanut butter.
- Flour – If you are avoiding flour, try your preferred alternative flour.
- Sugars – To make a lower carb cookie simply use sugar substitutes instead.
If you love this easy Buckeye Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
Other Cookies
Quarter Pound Chocolate Chip Cookies
Copycat Girl Scout Samoa Cookies
Include these cookies in a beautiful Christmas Cookie Board
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Buckeye Cookies
Ingredients
- 1 cup butter softened (2 sticks) unsalted
- 1 cup brown sugar packed
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs large – room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
- 1 cup peanut butter creamy
- ½ cup confectioner’s sugar
- 2 cups semi-sweet chocolate chips
- 2 tablespoons vegetable shortening
Instructions
- Preheat the oven to 375 degrees F.
- Line several baking sheets with parchment paper or a silicone mat. Set aside.
- In a large bowl or bowl of electric mixer, beat the butter until fluffy, about 30 seconds.
- Add the brown sugar and granulated sugar, baking soda, and salt and beat until well combined.
- Beat in the eggs and vanilla extract.
- Add the cocoa powder and beat until well combined.
- Gradually add the flour and mix well, scraping down the sides of the bowl.
- Divide the dough with a cookie dough scoop or drop by tablespoon onto the prepared baking sheets.
- Bake 8-10 minutes or until the edges are firm and the centers appear set.
- Remove and transfer to a wire rack and cool completely.
- In a small bowl, stir together the peanut butter and confectioner’s sugar until smooth.
- In a small heavy saucepan, combine the chocolate chips and the shortening **see notes
- Heat over low until chocolate is completely melted, stirring occasionally.
- Frost tops of cookies with the melted chocolate and then place them on a baking sheet.
- Place the frosted cookies in the refrigerator to chill until set, about 10 minutes.
- Then top each cookie with a teaspoon of the peanut butter mixture. **see notes
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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