There is so much going on these Buckeye Cookies. They are a delicious and flavorful mix of butter, egg, all-purpose flour, cocoa powder, vanilla extract, brown sugar, granulated sugar, baking soda and kosher salt. The melted peanut butter filling coming out from these cookies surely get you hooked. My kids are now big fans of these right from the moment they tasted them. Yummy!
Buckeye CookiesCourse: Breakfast, Dessert, SnacksCuisine: AmericanDifficulty: Medium
If you want to add peanut butter to your cookies, just give these Buckeye cookies a go. They’re protein-rich breakfast and flavorful desserts and snacks.
- FOR THE COOKIES
1 1/4 c. all-purpose flour
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. cocoa powder
3/4 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1/2 c. granulated sugar, plus more for rolling
3/4 tsp. baking soda
3/4 tsp. kosher salt
- FOR THE FILLING
1 1/4 c. creamy peanut butter
1/3 c. powdered sugar
- Preheat oven to 350° F and prepare 2 large baking sheets lined with parchment paper.
- To make filling, combine peanut butter and powdered sugar in a medium bowl, and whisk until smooth.
- Divide buutter into 22 small balls and freeze until hardened, 30 minutes.
- Add butter, brown sugar, and sugar to a medium bowl, and beat until light and fluffy. Add egg and vanilla and mix until evenly combined.
- Mix in flour, cocoa powder, baking soda, and salt until evenly combined.
- Scoop a heaping tablespoon of cookie dough and flatten into a pancake-like circle on the baking sheet.
- Place a frozen peanut butter ball on top. Bring edges of dough around peanut butter ball and pinch edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.
- Roll stuffed cookie dough ball in sugar and place back on prepared baking sheets. Repeat with remaining dough, spacing cookies about 2” apart.
- Bake until cookies are set, about 12 minutes. Serve warm or at room temperature.