The famous candy gets a cookie makeover with this Buckeye Cookies recipe! Peanut butter frosting and chocolate ganache on top of a chewy cocoa cookie base.
Servings 24 cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs large
Peanut Butter Topping:
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons butter softened
- 2 cups semisweet chocolate chips
- 2 teaspoons vegetable shortening
Make The Cookies:
Preheat oven to 375°F.
In a small mixing bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand-held electric mixer, cream together butter, brown sugar, granulated sugar, and vanilla extract until creamy.
Add eggs and beat until light and fluffy, about 2 minutes. Gradually add flour mixture to butter mixture.
Scoop out the dough, using a medium cookie scoop, filling it with a slightly rounded amount of dough, and drop onto ungreased cookie sheets.
Bake in a preheated oven 10-12 minutes or until cookie centers just lose there wet appearance. Do not overbake. Allow cookies to cool completely.
Make the Peanut Butter Frosting:
In a small bowl, cream together the peanut butter, butter, powdered sugar, and vanilla until smooth. Set aside.
Make the Chocolate Topping:
Serving: 24cookies | Calories: 315kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 205mg | Potassium: 179mg | Fiber: 2g | Sugar: 22g | Vitamin A: 295IU | Calcium: 28mg | Iron: 2mg