Do people call Buckeyes “Buckeyes” when you don’t live in Ohio. Just curious. Chocolate-dipped peanut butter balls could be another name, I guess, but that is a mouthful to say. So we always just call them Buckeyes. The “them” being the chocolate-cover peanut butter confections that often show up around Christmas. Man, just writing this brings back memories of my Mom making Buckeyes (with my and my brother’s help, of course!) around Christmas. Oh, they were Heavenly. These cookies kind of mimic a Buckeye. The recipe has been around for years. It’s not something I see a ton of in Amish bakeries, but Buckeyes, the candy, are popular among the Amish so I’m not surprised this cookie is catching on.
Here is a recipe for this cookie that I found in an Amish bakery recently, I think they just called them “peanut butter-filled chocolate cookies.” Too long of a name for me!:)
Serves: 2 dozen
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar (plus more for rolling)
- ½ cup light brown sugar
- ¼ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- For the Filling:
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
- Cream together the butter, sugars and peanut butter until light and fluff.
- Add the egg and vanilla extract and beat to combine.
- Add the flour mixture and mix until combined.
- In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.
- In a small bowl, put some extra granulated sugar for rolling the cookies.
- Use a heaping tablespoon of cookie dough and flatten .
- Take about 1 teaspoon of the peanut butter filling and place it in the center of the chocolate dough.
- Wrap the chocolate dough around the peanut butter center, pressing to seal.
- Roll the cookie into a ball and roll in the sugar.
- Place the cookies on the prepared baking sheet about 2 inches apart.
- Flatten each cookie slightly.
- Bake for 7 to 9 minutes.
- Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.