Buckeye Cookies

Buckeye Cookies at The Dessert Chronicles

These cookies have been floating around the internet and seeing as they are made with peanut butter and chocolate, I knew I had to try them. As you probably already know from my previous post on Peanut Butter Cups, I am a bit peanut butter obsessed. I named these Buckeye Cookies because they remind me of the chocolate covered peanut butter balls that Ohioans know as Buckeyes. They are, however, known as Muddy Buddy Cookies around the internet because they are like the popular Muddy Buddies made with Chex cereal. Whatever their name, these cookies are among some of the best I have ever made.

Buckeye Cookies at The Dessert Chronicles

The center is a peanut butter cookie that is perfect on its own, but that didn’t stop me from dipping it in a chocolate peanut butter coating and then covering it in powdered sugar. The process is as messy as it sounds, but the result is incredible and well worth it! If you love peanut butter and chocolate as much as I do, then you absolutely have to give these a try!

 

Buckeye Cookies

Yield: About 18 cookies

Ingredients:

1 1/3 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup unsalted butter, room temperature

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

1/2 tsp. pure vanilla extract

For the coating:

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/4 cup salted butter

1/4 cup creamy peanut butter

1/2 tsp. vanilla extract

1 cup powdered sugar

 

Instructions:

Preheat oven to 350 degrees F. Combine the flour, baking soda and salt in a small bowl and set aside. Using an electric mixer fitted with a paddle attachment, whip together the 1/2 cup butter, 1/2 cup peanut butter, and sugars until pale and fluffy. Add egg and vanilla. Slowly add in dry ingredients and mix on low until just combined. Form 2 Tbsp. balls of dough and place on a baking sheet. Flatten slightly before baking. Bake 10-12 minutes. You don’t want the cookies to be too soft or they will be too difficult to dip in the coating. Allow the cookies to sit on the baking sheet for several minutes after coming out of the oven and then allow to cool completely on a wire rack.

Meanwhile, make the coating. Place the powdered sugar in a shallow bowl or dish. In a medium sized bowl, place the chocolate chips, 1/4 cup butter and 1/4 cup peanut butter and microwave on high for 1 to 1 1/2 minutes. Remove from microwave, add vanilla and stir until smooth. To dip the cookies, I dipped one side at a time in the coating using my hands to hold the cookie. You may not be able to coat the sides completely, but don’t worry about it. I suggest coating one side and then dipping that side in the powdered sugar. Try not to get powdered sugar on the non-coated side. Then dip the other side in the chocolate coating and then in powdered sugar as well. Store cookies in an airtight container.

 

Source: Cooking Classy, originally from Betty Crocker

Lovely comments

  1. says

    I love muddy buddies! They were the first “recipe” I was allowed to make on my own when I was little. No knife and not oven is very kid friendly. I can’t wait to try this cookie version! Sounds delish!

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