Chocolate Buckeye Cookies
Buckeye Cookies are scratch fudge brownie cookies topped with peanut butter and chocolate.
Servings 28
Ingredients
- ¾ cup all-purpose flour 105 grams
- ¼ cup unsweetened cocoa powder 20 grams, Dutch works best
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ounces unsweetened chocolate chopped (56 grams)
- 6 tablespoons butter 84 grams
- 2 large eggs
- 1 cup sugar 200 grams
- ½ teaspoon vanilla extract
- ¾ cup semisweet chocolate chips
Topping
- ½ cup creamy peanut butter 140 grams
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- ¾ cup semisweet chocolate chips or 4 oz/114 grams semisweet chocolate)
- ¼ cup heavy whipping cream
Instructions
- Whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- In a microwave safe bowl, melt chocolate and butter on high, stirring every 30 seconds until melted and smooth. Set aside.
- With an electric mixer, beat eggs and sugar until well blended. Gradually add the melted chocolate mixture, scraping bowl often. Beat in the vanilla.
- By hand or using the lowest speed of the mixer, blend in the flour mixture. When fully blended, stir in the chocolate chips.
- Cover the bowl and chill the batter until it is firm enough to hold its shape when spooned.Using a heaping tablespoon, spoon out 28 portions, shaping them into little balls as you go.
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper and arrange dough portions about 2 ½ inches apart. Bake for 8-10 minutes or until tops just start to crack. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
- Mix peanut butter, powdered sugar and vanilla until well blended. Spoon about 1 teaspoon mixture on top center of each cooled cookie. You can spread it a little or leave it as a gob.
- In small microwavable bowl, microwave chocolate chips (or chopped chocolate) and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon chocolate mixture on each cookie, partially covering the peanut butter. Let the cookies set in the refrigerator or leave them at room temperature for a softer set cookie.
Notes
These cookies come out thicker when made with Dutch process cocoa, but natural unsweetened works well, too. The dough goes from being almost batter like to stiff. For the brownie cookies, I sometimes let the dough chill for about 15 minutes, scoop 28 portions onto a parchment or waxed paper lined tray, chill the portions an hour or so longer, then roll them into neat balls.
