If you love buckeye candy, then you simply must try these buckeye cookies! Just like the candy, these chewy chocolate cookies are made with a creamy peanut butter filling and rich chocolate coating.

Recipe: https://sugarspunrun.com/buckeyecook...

Ingredients
Cookies
1 cup unsalted butter, melted (226g)
½ cup natural cocoa powder (50g) (see note)
1 cup granulated sugar (200g)
¾ cup light brown sugar, firmly packed (150g)
1 large egg + 1 large egg yolk
1 teaspoon vanilla extract
2 ¼ cups allpurpose flour (280g)
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
Peanut Butter Layer
2 cups creamy peanut butter (475g)
½ cup unsalted butter, softened (113g)
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups powdered sugar (285g)
Chocolate Topping
1 ½ cups semisweet chocolate chips or couverture chocolate (250g)
6 Tablespoons heavy cream

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Instructions
00:00 Introduction
Cookies
00:18 Combine melted butter and cocoa powder in a large mixing bowl and stir until wellcombined.
01:17 Add sugars, egg, egg yolk, and vanilla extract and stir well.
02:27 In a separate, mediumsized bowl, whisk together flour, baking powder, baking soda, and salt.
02:56 Gradually add dry ingredients to wet, stirring until completely combined.
04:03 Cover dough and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350F (175C).
04:40 Once oven is preheated and dough is chilled, scoop dough into ¼ cupsized balls (for LARGE cookies) or 2 Tablespoonsized balls (for smaller/classicsized cookies). Roll between your palms to form a smooth round ball. Space cookies at least 2” apart on baking sheet.
06:13 Transfer to center rack of 350F (175C) oven and bake for 1012 minutes (for large cookies) or 910 minutes (for smaller cookies). Within 1 minute of removing from the oven, use the clean, flat bottom of a 1cup measuring cup (or glass, etc.) to gently flatten the surface of the cookie (you want a smooth flat surface for adding the peanut butter). Allow cookies to cool on baking sheet for at least 5 minutes before removing to cooling rack to cool completely before decorating.
Peanut Butter Layer
07:40 Combine peanut butter and butter in a mediumlarge mixing bowl. Use an electric mixer to beat until smooth and creamy.
08:23 Stir in vanilla extract and salt until well combined.
09:00 Gradually add powdered sugar until completely combined and you have a smooth but stiff mixture.
10:15 Scoop dough by 2 ½ Tablespoon portions (for large cookies) or 1 ½ Tablespoon portions (for standard cookies) and roll into a smooth ball (see note). Use your hands to flatten the mixture into a disk and press gently onto the surface of a cookie (if it’s too sticky, just spread it on the cookie gently with an icing spatula). Repeat until all cookies have been covered.
Chocolate Topping
11:50 Place chocolate in a heatproof bowl. Pour cream into a small saucepan and warm over mediumlow heat until steaming. Pour evenly over the chocolate, cover with foil, and let sit for 5 minutes. Remove foil and whisk until smooth. If chocolate hasn’t completely melted, you can heat in the microwave in 10second intervals until smooth.
13:23 Drizzle chocolate over cookies. Allow chocolate to harden before enjoying (you can speed this up by popping them in the fridge, but cookies taste best at room temp).

Notes
Cocoa powder
I recommend and prefer natural cocoa powder, but Dutch process will work in a pinch.
Peanut butter layer
If mixture is too sticky to handle, cover and chill in the fridge for 1520 minutes and then try rolling again). If the peanut butter filling is still too sticky after chilling, just stir in additional powdered sugar, a tablespoon at a time, until manageable.
Storing
Store in an airtight container at room temperature for up to 5 days. These cookie also freeze well, wrap tightly in plastic wrap and freeze for up to 3 months.

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