The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Buckeye Cookies are a fun twist on the classic holiday Buckeye candy. These cookies are ideal for the holidays or anytime you get a chocolate and peanut butter craving!
These cookies cost approximately $7.66 to make fifty cookies. Therefore, it costs about $0.15 per cookie.
Chocolate and peanut butter are a classic combo made super popular by the Buckeye Candy. Making homemade Buckeye Candy is fabulous, but sometimes you don’t have time for that. That is where these cookies come in. Cookies are a quick and easy treat made better by the classic flavors of the Buckeye Candy that we all know and love.
These Buckeye Cookies are soft and chewy cookies topped with melted chocolate and a peanut butter frosting. Each bite is perfect as you taste cookies, chocolate, and peanut butter in each bite.
Ingredients and Estimated Cost
Per Serving Cost: $0.15
Recipe Cost: $7.66
- 1 cup unsalted butter – $2.24
- 1 cup light brown sugar – $0.45
- ¾ cup granulated sugar – $0.12
- 1 teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.01
- 2 large eggs – $0.36
- 1 teaspoon pure vanilla extract – $0.50
- ½ cup unsweetened cocoa powder – $0.82
- 2 ¼ cups all-purpose flour – $0.20
- 1 cup creamy peanut butter – $0.83
- ½ cup powdered sugar – $0.08
- 2 cups semi-sweet chocolate chips – $1.98
- 2 Tablespoons vegetable shortening – $0.06
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December 2022.
How To Make Buckeye Cookies
- First, preheat the oven to 375 degrees F. Then line baking sheets with parchment paper.
- Next, beat the butter in a stand mixer until fluffy.
- Then, mix in the brown sugar, granulated sugar, baking soda, and salt.
- Beat in the eggs and vanilla extract.
- Beat in the cocoa powder.
- Slowly add the flour and mix well.
- Scoop the cookie dough, roll it into balls, and set them on the baking sheets to bake for eight to ten minutes.
- Allow the cookies to cool for five minutes before placing them on a wire rack to cool completely.
- Using a small bowl, mix together the peanut butter and powdered sugar until smooth.
- Melt the chocolate chips and shortening.
- Next, frost the tops of the cookies with melted chocolate and set them on the baking sheets, and place them in the fridge to chill for ten minutes.
- Finally, top each cookie with a teaspoon of the peanut butter mixture and spread.
***For complete recipe instructions, see the recipe card below.
SERVE: Serve once the chocolate and peanut butter toppings have set.
STORE: Store in an airtight container in the refrigerator for up to 1 week.
FREEZE: After baking the cookies and letting them set up completely, place them in an airtight container with parchment paper between each layer. Place the lid on the airtight container and store it in the freezer for up to three months.
THAW: Thaw at room temperature for 2-3 hours.
Buckeyes are peanut butter balls that are enveloped in an outer chocolate layer. My Buckeye Cookies are a cookie base topped with melted chocolate and peanut butter frosting.
The classic treat comes from the state tree, which has nuts resembling a deer’s eyes. Hence the name Buckeye. Buckeye nuts look like a deer’s eyes, so the candy was born to resemble the nut. And now we have Buckeye Cookies to get the same great flavor of the candy in cookie form!
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- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
PEANUT BUTTER TOPPING
- 1 cup peanut butter creamy
- ½ cup powdered sugar
- 2 cups semi-sweet chocolate chips
- 2 Tablespoons vegetable shortening
PREP OVEN AND BAKING SHEETS:
- Move the oven rack to the middle position and preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper or a silicone mat.
MAKE COOKIE DOUGH:
- In a large bowl or bowl of an electric mixer, beat butter until fluffy, about 30 seconds.
- Add brown sugar and granulated sugar, baking soda, and salt and beat until well combined.
- Beat in eggs and vanilla extract.
- Add cocoa powder and beat until well combined.
- Gradually add flour and mix well, scraping down the sides of the bowl.
SCOOP AND BAKE:
- Divide the batter with a cookie dough scoop or drop using a tablespoon onto the prepared baking sheets. If you use a tablespoon, roll the dough into a ball.
- Bake, 8-10 minutes or until edges, are firm and centers appear set, rotating the baking sheets halfway through baking.
- Let the cookies sit on the baking sheets for 5 minutes, and then remove them from the sheets to place them on the wire racks and cool completely, about 55 minutes.
MAKE PEANT BUTTER TOPPING:
- In a small bowl, stir together peanut butter and powdered sugar until smooth.
MAKE CHOCOLATE TOPPING:
- In a small heavy saucepan, add chocolate chips and shortening. ***see notes
- Heat over low until chocolate is completely melted, stirring occasionally.
- Frost the tops of the cookies with melted chocolate and place them on the baking sheet.
- Place the cookies in the refrigerator to chill until set, about 10 minutes.
- Top each cookie with a teaspoon of peanut butter mixture. ***see notes
- Chocolate Chips: You can also melt the chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating for 20-30 seconds intervals until the chocolate is almost completely melted. Remove from the microwave and stir until smooth.
- Peanut Butter Topping: You can either add peanut butter mixture with a spoon and smooth it out with an offset spatula, or fill a pastry bag with the mixture and pipe it on, then spread with an offset spatula.