Buckeye cookies take everything people love about buckeye candy and turn it into a fudgy baked cookie. This version follows the core method from a reliable buckeye cookies recipe, and I have made it often enough to trust the weights and the pan banging step.
These are not plain chocolate cookies. The dough is rich and dark because of unsweetened cocoa powder, and each ball is packed with roughly chopped peanut butter cups. Once baked, the cookies are thin, chewy, and topped with a layer of creamy peanut butter frosting and a spoonful of silky chocolate ganache.
The recipe makes 14 cookies, which is perfect when you want a small batch of something indulgent. I find the extra step of banging the pan on the counter absolutely worth it because it helps the cookies spread into that soft, fudgy center.
These buckeye cookies are rich, indulgent, and not for the faint of heart. They are simple to bake, require just a bowl and a whisk, and there is no refrigeration time for the dough. The result is a cookie that tastes like a peanut butter cup in dessert form.
Simple equipment: You do not need a stand mixer or a long list of specialty tools. A bowl, a whisk, a rubber spatula, and a cookie scoop are enough.
No chill time: The dough is ready to scoop and bake right away, so this is a good recipe when a craving hits.
Layered texture: The baked cookie is thin and chewy, then it gets creamy peanut butter frosting and a smooth dark chocolate ganache on top.
Make ahead friendly: You can scoop the dough ahead and store it, or bake the cookies a day before you add the toppings.
The quick freeze before adding ganache is optional, but it is a helpful trick if you want the chocolate to set neatly on top of the peanut butter layer.
I first made these for a casual weekend dessert, and they disappeared faster than I expected. The combination of fudgy cookie, salty peanut butter, and dark chocolate is intense, so one cookie is usually enough.
Ingredients & Substitutions
For the cookie base, accurately measuring the dry ingredients matters. I highly recommend using a digital scale for the flour and cocoa powder because they are easy to overmeasure. If you do not have a scale, fluff up the dry ingredients, spoon them into the measuring cup, and level them off without packing.
These substitutions are helpful if you need them:
Gluten free: A 1:1 gluten free flour blend such as King Arthur or Bob’s Red Mill is recommended.
Dairy free: Dairy free butter will likely work in the cookie dough and frosting. For the ganache, coconut cream can work, but the texture may be a little different.
Smaller batch: The recipe halves cleanly if you only need about 7 cookies.
Chocolate Cookies
This is the main cookie dough, and it comes together in one medium bowl.
113 grams salted butter, melted
300 grams light brown sugar, lightly packed
2 large eggs, room temperature
180 grams all purpose flour, spooned and leveled
52 grams unsweetened cocoa powder, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 ounces peanut butter cups, roughly chopped
How to make the cookie dough:
Preheat the oven to 350F, which is 177C, for convection. For a conventional oven, use 325F, which is 163C. Line a large cookie sheet.
In a medium bowl, combine the melted butter, brown sugar, and eggs. Whisk aggressively for 2 to 3 minutes until the mixture lightens in color.
Add the flour, cocoa powder, baking powder, and salt. Use a rubber spatula to fold the dough just until the flour is almost combined.
Add the chopped peanut butter cups and fold until all of the flour is combined and the chunks are evenly distributed.
Scoop the dough into 14 round balls using a 2 ounce cookie scoop. Roll them so they are smooth, then place five per pan.
Bake for about 6 minutes, then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter or another round object to scoot the cookies back into a round shape. Bake for another 6 minutes, then bang and scoot them again. Let the cookies cool to room temperature.
The pan banging step is what gives these cookies their thin, chewy character, so do not skip it.
Chocolate Ganache
The ganache is glossy and silky, and it sets into a smooth chocolate layer over the peanut butter frosting.
113 grams dark chocolate chips
120 milliliters heavy whipping cream
How to make the ganache:
Place the chocolate chips in a small bowl and set aside.
Place the cream in a small pot over medium low heat and gently heat it until it is simmering.
Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes, then mix until smooth.
Allow the ganache to cool for 10 to 20 minutes while you make the peanut butter frosting.
Peanut Butter Frosting
This frosting is creamy, warm, and easy to spread over the cooled cookies.
264 grams creamy peanut butter
56 grams salted butter, softened
1 teaspoon vanilla extract
120 grams powdered sugar, spooned and leveled
How to make the peanut butter frosting:
Place the peanut butter and butter in a small or medium pot over medium low heat and whisk until they are completely melted and smooth. You can also do this in a bowl in the microwave.
Add the vanilla and powdered sugar, then whisk until completely smooth. Do not overheat the mixture.
Spread the frosting on top of the cooled cookies. The amount should be just enough for all 14 cookies.
Freeze the cookies with the peanut butter frosting for a few minutes before adding the ganache. This step is not essential, but it helps the chocolate set without running off the edge.
Spoon the cooled but still runny chocolate ganache on top of the chilled peanut butter frosting, then finish with sea salt flakes and extra peanut butter cup chunks.
How to make cookies ahead of time
The cookie dough can be made ahead of time if you want to split the work. Finish the cookie dough, scoop the dough balls, and place them on a tray or plate. Freeze them for a few minutes until they are firm, then transfer the balls to a covered container or bag.
Refrigerator: Store the firm dough balls in the refrigerator for a few days. Bring them to room temperature before baking.
Freezer: Store the firm dough balls in the freezer for a few months. Bring them to room temperature before baking.
Baked ahead: You can bake the cookies a day ahead, keep them covered, and add the frosting and ganache when you are ready to serve.
How to store buckeye cookies
Allow the finished cookies to fully set for a few hours before placing them in an airtight container or bag. This prevents the ganache from smearing and keeps the layers neat.
Room temperature: Store in an airtight container for 2 to 3 days.
Refrigerator: Store for up to a week.
Freezer: Store for a few months.
For reference, one cookie is approximately 360 calories with 45 grams of carbohydrates, 5 grams of protein, 20 grams of fat, 8 grams of saturated fat, 4 grams of fiber, 32 grams of sugar, 151 milligrams of sodium, and 35 milligrams of cholesterol.
FAQs
What are buckeye cookies?
Buckeye cookies are fudgy dark chocolate cookies studded with chopped peanut butter cups, topped with a creamy peanut butter frosting and a silky dark chocolate ganache. The name comes from Ohio buckeye nuts, which resemble chocolate-covered peanut butter balls. This recipe makes 14 rich cookies in about 1 hour 12 minutes.
How do you make buckeye cookies thin and chewy instead of thick and cakey?
Use melted butter and lightly packed light brown sugar, then whisk the mixture with eggs until lighter in color. Bake at 350°F convection or 325°F conventional for about 6 minutes, remove the pan and bang it on the counter, scoot the edges back into a round shape, and bake for another 6 minutes before repeating the bang and scoot step.
Can you make buckeye cookies ahead of time or freeze them?
Yes. Scoop the dough into balls and freeze them on a tray until firm, then store the balls in the refrigerator for a few days or freezer for a few months; bring them to room temperature before baking. Baked cookies can be made a day ahead, and fully set frosted cookies can be frozen for a few months and thawed slowly.
Can buckeye cookies be made gluten free or dairy free?
Yes. For gluten-free cookies, use a 1:1 gluten-free flour blend such as King Arthur or Bob's Red Mill instead of all-purpose flour, and do not substitute almond or coconut flour in the same amount. For dairy-free cookies, plant-based butter generally works in the cookie dough and peanut butter frosting, while full-fat coconut cream can replace heavy whipping cream in the ganache.
Chocolate Ganache 113 grams dark chocolate chips 120 mL heavy whipping cream
Instructions
Chocolate Cookies 1-Preheat the oven to 350F/177C convection (325F/163C: Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet. 2-In a medium bowl, combine the melted: In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color. 3-Add the flour, cocoa powder, baking powder: Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined. 4-Add the chopped chocolate and fold until: Add the chopped chocolate and fold until all the flour is combined and the chocolate is evenly distributed. 5-Scoop the dough into 14 round balls: Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them so they’re smooth and then place five per pan. 6-Bake for about 6 minutes then remove: Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature.
Chocolate Ganache 7-Place the chocolate chips in a small: Place the chocolate chips in a small bowl and set aside. 8-Place the cream in a small pot: Place the cream in a small pot over medium-low heat and gently heat it until it’s simmering. 9-Pour the hot cream over the chocolate: Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth. 10-Allow the ganache to cool for 10-20: Allow the ganache to cool for 10-20 minutes while you make the peanut butter frosting.
Peanut Butter Frosting 11-Place the peanut butter and butter in: Place the peanut butter and butter in a small or medium pot over medium-low heat and whisk until they’re completely melted and combined. 12-Add the vanilla and powdered sugar and: Add the vanilla and powdered sugar and whisk it together until it’s completely smooth. 13-Spread on top of the cookies: Spread on top of the cookies. I had just enough for the 14 cookies. 14-I like to freeze the cookies with: I like to freeze the cookies with the peanut butter frosting for a few minutes before topping with the chocolate ganache. It’s not essential but it helps the chocolate set quicker without running off the edge. 15-Spoon the cooled-but-still-runny chocolate ganache on top: Spoon the cooled-but-still-runny chocolate ganache on top of the chilled peanut butter frosting and top with some sea salt flakes and some peanut butter cup chunks.
Last Step:
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