Buckeye Cookies Recipes

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

EASY BUCKEYE RECIPE

Steps:

• Combine peanut butter, butter and vanilla with a mixer on medium until fluffy.
• Mix in powdered sugar a little bit at a time until incorporated. Chill mixture 30 minutes.
• Roll into balls and place on a parchment lined pan. Chill mixture 30 minutes.
• Combine chocolate chips and shortening in a small bowl. Microwave at 50% power for 1 minute. Stir and continue microwaving in 30 second increments just until melted.
• Place a toothpick into each peanut butter ball and dip in chocolate leaving a little bit of the peanut butter peeking out the top.
• Place on a parchment lined pan and chill.

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

BUCKEYE COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

BEST EVER BUCKEYES

Steps:

• Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
• Shape into 1" balls.
• Refrigerate balls.
• Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
• Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
• Cool on wax paper and store in refrigerator or freezer.

BUCKEYE BROWNIE COOKIES

Steps:

• Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
• In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
• Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
• As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
• Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

BUCKEYE COOKIES III

Steps:

• You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
• Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
• In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

BUCKEYE COOKIES

Steps:

• 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.
• In a small bowl, cream together the peanut butter, butter, powdered sugar, and vanilla until smooth. Set aside.
• Add chocolate chips and vegetable shortening to a small microwave-safe bowl. Heat on high for 30-second intervals, stirring vigorously after each interval. (You may only need one interval)
• Spread each cookie with about 1 tablespoon of peanut butter frosting then spoon tops with melted chocolate topping. Allow chocolate to set then serve. Store leftovers in the fridge.

CHOCOLATE PEANUT BUTTER BUCKEYE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar, brown sugar, butter, baking soda and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed. Add the flour and cocoa and mix until combined.
• Scoop the soft dough into about 2 tablespoon-sized mounds onto a parchment-lined baking sheet (I use a #40 cookie scoop). Roll into balls (the dough will be soft but should still easily roll into a cookie dough ball).
• Bake for 9-10 minutes (9 minutes is perfect in my oven) until the cookie is set around the edges and has a few crackles on the edges and top. Don't overbake; the cookies should be soft.
• Let the cookies cool completely.
• For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
• For the chocolate ganache, place the chocolate chips in a medium bowl. Heat the cream until just below a simmer. Pour over the chocolate chips and let sit for 4-5 minutes. Stir until the mixture is smooth and glossy (it will start out looking grainy, but it will come together as you stir). It will thicken as it cools (and harden in the refrigerator). Let cool until room temperature before using.
• Frost each cooled cookie with peanut butter frosting followed by a dollop of chocolate ganache (spread across the frosting). Refrigerate the cookies or serve at room temperature. The frosting and ganache will harden in the refrigerator; I like to take them out a few minutes before serving so they are chilled but have softened a bit.

BUCKEYE THUMBPRINT COOKIES

Steps:

• Make the filling. In a small bowl, beat together the peanut butter, powdered sugar, and 1 teaspoon vanilla with a spoon or electric mixer until smooth. Set aside.
• Preheat the oven to 350 degrees F. Line a baking sheet(s) with parchment paper.
• In a medium mixing bowl, whisk together the flour, cocoa powder, and salt.
• In a large mixing bowl, beat together the butter and granulated sugar for a few minutes until light and creamy. Beat in the egg yolk and 1 teaspoon vanilla until well combined. Beat in the dry ingredients, until incorporated.
• Drop the cookie dough (about 1 1/2 tablespoons per cookie) onto the prepared baking sheet(s) leaving about 2 inches between each cookie. Flatten the top of each cookie slightly, then using the back of a wood spoon or measuring spoon (or your thumb), make an indentation in the center of each cookie.
• Scoop out about 1 teaspoon of the peanut butter filling, roll into a ball, and press into the center of each cookie. Repeat with the remaining filling and cookies.
• Bake the cookies at 350 degrees F for about 15-16 minutes or until edges are firm.
• Let cookies cool on pans for about 5 minutes, then remove and place on wire racks to cool completely.
• When the cookies the cookies have cooled completely, place the chopped semisweet chocolate in a small microwave safe bowl and heat on 50% power for 30-second intervals, stirring after each interval until the chocolate is melted and smooth.
• Spoon the melted chocolate into a small resealable plastic bag. Cut off the tip of one corner of the bag. Drizzle the melted chocolate over the cookies. Let the chocolate cool and set before serving.

BUCKEYE BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be sticky. Spray cookie scoop with cook spray then scoop the dough onto an ungreased cookie sheet, making about 18-24 cookies (depending on the size of your scoop). Smooth the edges of each to form a round cookie.
• In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
• Bake for the cookie dough 12-13 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.
• As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
• Melt the almond bark chocolate in a microwavable bowl for 60 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set.

BUCKEYE COOKIES RECIPE

Steps:

• In a large mixing bowl, whisk together the peanut butter and powdered sugar until combined. Scoop out 12 peanut butter balls and freeze until ready to make the cookies.
• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
• In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, mix butter and sugar on medium speed until combined, about 1 minute. Add the egg and vanilla and mix to combine. Mix in the flour, cocoa, baking powder, and salt just until combined. Don't overmix at any step.
• Divide the dough into 12 equal pieces and place them on the prepared baking sheet, leaving about 2-3 inch (5-7.5cm) between them. Using your fingers, flatten the cookie balls to about 1/4 to 1/2 inch (0.6-1.2cm). Remove the peanut butter balls from the freezer and place a peanut butter ball in the center of each cookie dough piece. Roll into balls to almost completely enclose the peanut butter, but leave a 1/2 inch hole at the top so the peanut butter is still visible. Bake one sheet at a time for about 10-11 minutes.
• Remove the cookies from the oven when the cookie dough looks puffed up and dry on top. Let cool for about 5 minutes until firm enough to move. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days.

BUCKEYE BROWNIE COOKIES RECIPE

Steps:

• Preheat oven to 350°.
• In a medium bowl combine the brownie mix, eggs, oil and flour with a hand held mixer until everything is mixed together and thick.
• Using a medium cookie scoop {or about 1.5 tablespoons}, scoop mounds of cookie dough into your hand and roll them into a nice and smooth ball. Place them onto a cookie sheet that is covered in a silicone mat {or parchment paper} and bake for 9-11 minutes. The edges of the cookies will be cooked and the middle will be set. The important thing is to not over bake them.
• While the cookies are baking, combine the peanut butter and powdered sugar with a hand held mixer. Using a small cookie scoop {or about 1 tablespoon}, scoop mounds of peanut butter mixture onto a parchment lined baking sheet. Roll those balls into nice and smooth truffles.
• Once you remove the cookies from the oven, add a peanut butter truffle ball to the middle of each cookie. Allow the cookies to cool on the cookie sheet for 5 minutes and then move them to a cooling rack.
• Once the cookies are completely cooled, take a heaping teaspoon of melted semi-sweet chocolate and spread it over the top of the peanut butter ball on the cookie. Use the back of the spoon or knife spread it to completely cover the peanut butter. While the chocolate is still wet sprinkle the top with chopped peanuts. Allow the chocolate to set up completely and then serve.
• Store the Buckeye Brownie Cookies in an air tight container at room temperature for up to 5 days.

BUCKEYE COOKIES

Steps:

• In a standing mixer, beat peanut butter and butter until creamy and combined. Stir in vanilla. Add powdered sugar and beat on low speed until smooth.
• Using a small ice cream scooper, scoop dough into your hands and roll into 1 inch balls and place in the freezer for at least 1 hour.
• Using a double boiler, melt the dark chocolate melting wafers,
• Using a tooth pick, poke the peanut butter balls in the center and carefully pick it up, using the toothpick, dip the peanut butter balls 3/4 of the way into the chocolate
• Carefully shake off any excess chocolate
• Place onto cookie sheet
• Repeat steps with remaining peanut butter balls
• Once dipped, set aside for chocolate to harden

BUCKEYES

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.

BUCKEYE NO BAKE COOKIES

Steps:

• In a medium bowl, use a hand mixer to mix together the peanut butter and powdered sugar, scraping the bowl as needed. Mix until well combined.
• Roll the peanut butter filling into 24 equal sized balls. Set aside.
• Combine butter, milk, sugars, and cocoa powder. Cook over low heat until butter melts, stirring occasionally. Do not turn up heat to make the process go by faster.
• Once boiling, turn heat up to medium, stirring constantly.
• Continue boiling for 1 minute and then take off heat. (Set a timer to prevent overcooking.)
• Add in peanut butter and vanilla extract and stir.
• Add in oats and stir again.
• Add in chopped dark chocolate and give a quick stir (Don't mix it in completely. You want a little bit of a chocolate swirl.)
• Drop onto parchment lined sheet pan. I get 24 cookies.
• Place a peanut butter ball in the center and press down slightly.
• In a small microwave-safe bowl, melt the chocolate wafers in 20-30 second increments, stirring between each interval. This should take less than 2 minutes total to melt, but melt it slowly.
• Spoon melted chocolate overtop each cookie.
• Allow the cookies to rest until the chocolate is set.
• Store in an airtight container at room temperature.