Description
Peanut Butter Buckeye Cookies are deliciously soft peanut butter cookies with a creamy chocolate-peanut butter center. These thumbprint-style cookies combine the rich flavors of peanut butter and semi-sweet chocolate, perfect for holiday baking or anytime you want a sweet, nutty treat.
Ingredients
Scale
For the cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the chocolate topping:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons creamy peanut butter
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl to evenly distribute the leavening and seasoning.
- Create the Dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms, ensuring not to overmix.
- Shape Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Using your thumb or the back of a spoon, gently press an indent into the center of each ball to create a well for the topping.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges are lightly golden. Remove from oven and let the cookies cool completely on a wire rack.
- Prepare Chocolate Topping: In a microwave-safe bowl, melt the semi-sweet chocolate chips and 2 tablespoons of creamy peanut butter together in 30-second intervals, stirring after each interval until the mixture is smooth and fully melted.
- Add Topping: Spoon about 1 teaspoon of the melted chocolate mixture into the indent of each cooled cookie, filling the center.
- Set the Topping: Allow the chocolate topping to set by letting the cookies sit at room temperature or placing them in the refrigerator until firm.
Notes
- These cookies can be made ahead and stored in an airtight container for up to 5 days.
- For an extra touch of flavor and crunch, sprinkle a bit of sea salt over the chocolate topping before it sets.
