The first sign of fall is officially here (and I’m not talking about Starbucks releasing their pumpkin latte’s). College football!! If you’re reading this and rolled your eyes a bit thinking “Shan doesn’t care about football”- you are correct- but I do love all of the fun activities that come with it. Friends, tailgating, snacky food and (not that I can have any) good beer? Count me in!
These cookies are about as O-H-I-O as they come. A fun twist on a classic buckeye- these brownie-like cookies are topped with peanut butter and chocolate. So, so dreamy if your’re a peanut butter lover!!
Cheers to football season!
buckeye cookies
Ingredients
- Cookie:
- 2¼ cup flour
- ½ cup Hershey's cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 2 sticks unsalted butter, at room temp
- 1¼ cup sugar
- 2 eggs
- 1 pkg chocolate fudge instant pudding mix
- Peanut Butter Filling:
- 1 cup creamy peanut butter (I used Jiff Natural)
- 1 cup powdered sugar
- 1 cup milk chocolate chips
- 1 cup semi sweet chips
- (or you could use melting chocolate of any kind!)
Instructions
- First, make your peanut butter filling by mixing your peanut butter and powdered sugar. Roll into 1 tbsp balls, and place on a cookie sheet fitted with wax paper. Pop them into the freezer.
- Preheat the oven to 350F, and line two baking sheets with parchment paper.
- Cream butter and sugar in your mixing bowl until light and fluffy. One at a time, add in eggs, followed by your package of instant pudding mix. Be sure to scrape down the sides of your bowl a few times so that all ingredients are mixed!
- In a seperate bowl, whisk together the flour, cocoa powder, baking powder and salt. Add this mix to your mixing bowl on low speed until completely incorperated, and then turn off your mixer.
- Scoop dough onto prepared baking sheet using a large ice cream scoop or something of similar size. The cookies do not spread much during baking. Using your fingers, create a hole in the center of the cookie for the peanut butter ball to be placed in once they are out of the oven.
- Bake for 14-15 minutes, until the cookies do not appear "glossy", and immediately place peanut butter balls on them once they come out.
- Transfer cookies to cooling rack after about 10 minutes to continue cooling completely.
- Once cool, melt down your chocolate. There are a few ways to do this, but my prefered method is using a double boiler. With about an inch of water in the bottom of a pan, bring it to a rolling boil. Place bowl with chocolate in it on top of the pot and remove from heat, stirring constantly to melt the chocolate.
- Top each cookie with 1 tbsp or so of melted chocolate, speading it to cover the peanut butter.
- Let cool completely for chocolate to reset. Store in an airtight container for 4-5 days (but they most likely will be gone by then!)
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