Peanut Butter Buckeye Cookies

I’m excited to share my version of Peanut Butter Buckeye Cookies—a delicious mash-up of fudgy double‑chocolate cookies topped with creamy peanut butter filling and rich chocolate ganache.

Why I’ll Love This Recipe

I love how the deep chocolate cookie base meets a luscious peanut butter layer, and then gets crowned with glossy ganache. I find each bite is so indulgent yet perfectly balanced—chocolatey, peanut buttery, chewy, and comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies

• melted butter

• light brown sugar and granulated sugar

• egg and vanilla extract

• all‑purpose flour

• dark cocoa powder (like Hershey’s Special Dark)

• salt and baking soda

• semi‑sweet chocolate chips

For the peanut butter filling

• unsalted butter at room temperature

• creamy shelf‑stable peanut butter

• powdered sugar (adjust amount if needed)

• vanilla extract

For the chocolate ganache

• dark chocolate chips or chopped bar

• heavy whipping cream

directions

1. I preheat the oven to 350 °F and line or prep baking sheets for cookies.

2. I melt the butter, let it cool slightly, then beat it with the sugars until smooth. I mix in egg and vanilla.

3. In another bowl I whisk flour, cocoa, baking soda, and salt, then gently stir into the wet mix, folding in chocolate chips toward the end.

4. I scoop large (about 3 Tbsp) or medium (2 Tbsp) balls onto trays and bake for 9–11 minutes. I let cookies cool completely before topping.

5. While they cool, I prepare the peanut butter filling by beating butter and peanut butter until smooth, then adding powdered sugar and vanilla until creamy.

6. I drop a scoop of filling on each cooled cookie, spread gently, then freeze for 10–15 minutes until the filling firms up .

7. I make the ganache by microwaving chocolate and cream (or using a double boiler) at 50% power, stirring until smooth; I add a bit more cream if it’s too thick.

8. I spoon ganache over each peanut butter‑topped cookie, smoothing gently. I let them set—can refrigerate briefly to firm.

Servings and timing

This recipe yields about 20 cookies. Total time is approximately 55 minutes, including about 45 minutes prep and baking, plus cooling and assembly time.

Variations

• I might swap semi-sweet for milk chocolate chips if I desire a sweeter finish, or use a chocolate blend for milder contrast.

• If I want more peanut butter presence, I’ll increase the filling or reduce the chocolate cookie base.

• To lighten the texture, I sometimes use natural peanut butter—though it’s grittier, it still works with extra powdered sugar.

• I could add chopped nuts or sprinkle flaky sea salt over the ganache for garnish.

storage/reheating

I store these cookies in an airtight container. At room temperature, they stay fresh for up to 3 days, but if the day is warm, I keep them refrigerated—letting them come to room temperature before serving ensures the flavors shine.
In the fridge, they last up to 1 week, and I can freeze them once fully set for up to 3 months—I thaw in the fridge before serving so they soften appropriately.

FAQs

What makes these different from regular chocolate cookies?

I make them with a thick, fudgy double‑chocolate cookie base and top each cookie with a peanut butter filling and ganache—so you get layers of flavor and texture in every bite .

Can I use homemade peanut butter?

Yes, though I prefer shelf‑stable creamy peanut butter as natural versions can separate and make the filling too oily or gritty—even so, more powdered sugar helps stabilize homemade versions.

How do I prevent the ganache from being too thick?

If the ganache feels too thick, I stir in a few teaspoons of extra warm heavy cream until it’s smooth and spreadable without overheating the chocolate.

Should cookies be completely cooled before topping?

Absolutely. I always wait until cookies are fully cool before adding filling—any warmth would soften the peanut butter layer and affect consistency.

Can I make these ahead of time?

Yes, I often bake, assemble, and refrigerate them a few days ahead. For longer storage, I freeze them and thaw as needed.

Conclusion

I adore baking these Peanut Butter Buckeye Cookies—they are rich, indulgent, and full of layered chocolate‑peanut butter goodness. Each cookie combines chewy dark chocolate, creamy peanut filling, and shiny ganache into one irresistible bite. When I make them, I truly savor every decadent, perfectly balanced taste.

Print