Make the BEST Buckeye Cookies, which are also very easy to make as Gluten-Free Buckeye Cookies too!
Have you ever had a buckeye? Traditional buckeyes are peanut butter balls dipped in chocolate. This time, we’re going to take that same concept and add a cookie to the mix to create Buckeye Cookies!
These Buckeye Cookies can even be topped with a little sprinkling of powdered sugar too and they are perfect to add to your holiday cookies.
If you enjoy these, you’ll also love these Cherry Blossom Cookies too.
How do you make these gluten-free?
The only swap needed to make these gluten-free is to use gluten-free all-purpose flour. This would be a 1:1 ratio, such as Better Batter or King Arthur. Each of these will work well and you will never know the difference!
As always check all remaining ingredients to be sure there is no cross-contamination with the brands that you are using.
Tips for Making Buckeye Cookies:
In this recipe, I use a saucepan to melt the chocolate chips and shortening, it gives me a bit more control over the heat; however, you can do this in the microwave too.
If you choose to do this in the microwave, you would initially heat it for 1 minute, then do 30-second increments until it’s fully melted.
When you are topping the cookies, if you want to make them perfectly round, use a pastry bag and pipe the peanut butter onto the cookie, then spread with an offset spatula.
Remember to follow the instructions carefully and do not skip the step with the cookies in the fridge. This will help them set up and keep the chocolate intact.
How do you store Buckeye Cookies?
These cookies need to be stored in an airtight container in the fridge.
They can be stored for up to 1 week in the fridge. This way they do not melt and stay set.
Now, are you ready for a Buckeye Cookie? Time to make a batch and remember you can make them gluten-free if needed too!
If you enjoyed these you will love these Buckeye Balls too!
- 1 Cup Unsalted Butter, Softened (2 Sticks)
- 1 Cup Light Brown Sugar, Packed
- 3/4 Cup Granulated Sugar
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Large Eggs (Room Temperature)
- 1 Tsp Pure Vanilla Extract
- 1/2 Cup Unsweetened Cocoa Powder
- 2 1/4 Cups All-Purpose Flour or Gluten-Free All-Purpose Flour
- 1 Cup Creamy Peanut Butter
- 1/2 Cup Powdered Sugar
- 2 Cups Semi-Sweet Chocolate Chips
- 2 Tbsp Vegetable Shortening
- Preheat the oven to 375*F.
- Line baking sheets with parchment paper or silicone mats.
- In a large bowl or bowl of a stand mixer, beat butter until fluffy (about 30 seconds).
- Add brown sugar and granulated sugar, baking soda, and salt. Continue to beat until combined.
- Beat in the eggs and vanilla extract.
- Add cocoa powder and beat until well combined.
- Gradually add flour and mix well, scraping side of bowl.
- Divide with cookie dough scoop or drop by tablespoon onto prepared baking sheets.
- Bake 8-10 minutes or until the edges are firm and centers set.
- Remove to a wire rack to cool completely.
- In a small bowl, stir together the peanut butter and powdered sugar until smooth.
- In a small heavy saucepan, add the chocolate chips and shortening. (See Notes)
- Heat over low until chocolate is completely melted, stirring occasionally.
- Frost tops of cookies with melted chocolate and place on the baking sheet.
- Place in the fridge to chill for about 10 minutes.
- Top each cookie with a teaspoon of peanut butter mixture. (See Notes)
- Store in an airtight container in the fridge for up to 1 week.