Buckeye Cookies
- 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.
Recipe by Amish 365 at https://www.amish365.com/buckeye-cookies/
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