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Peanut Butter Buckeye Cookies

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These irresistible Peanut Butter Buckeye Cookies are a twist on the traditional buckeye dessert, with a thick, chewy double chocolate cookie topped with a creamy peanut butter filling and chocolate ganache. They’re rich, addictive, and the perfect balance of chocolate and peanut butter.

Double Chocolate Cookies Topped With Peanut Butter

These absolutely addicting buckeye cookies are a combination of two of my favorite recipes – my fudgy double chocolate cookies and my peanut butter balls (sans the Rice Krispies). The dark chocolate in the cookies and the ganache really pop against the creamy sweet peanut butter filling.

If you’re a fan of traditional buckeyes and chocolate cookies, you’re going to love these. They’re the best of both worlds, for those chocolate and peanut butter lovers!

The peanut butter filling is very similar to what I used to make my tagalong cookies – so if you want less chocolate and more peanut butter, check those out as well!

A stack of 3 peanut butter buckeye cookies, the topped with a bite missing

What Is a Buckeye Cookies?

These peanut butter buckeye cookies are a twist on traditional buckeyes – balls of sweetened peanut butter dipped in chocolate. Buckeyes were made famous by the state of Ohio and a resemblance to buckeye nuts, which is the state’s official tree.

These buckeye cookies take the elements of a buckeye – in particular the sweetened peanut butter filling and the chocolate ganache, and layer them on top of a thick, chewy double chocolate cookie.

Must-Have Ingredients

Here are the most important ingredients you’ll need for these fudgy chocolate peanut butter cookies. See the recipe card for the full ingredient list & measurements!

  • Hershey’s Special Dark Cocoa Powder – While technically you could use other cocoa powder for the double chocolate cookies, this is by far the best one I’ve found and it’s also easy to find in most stores. It gives the cookies a rich, delicious dark chocolate flavor without being too bitter or too sweet.
  • Chocolate chips – Semi-sweet chocolate chips provide a nice balance to the dark cocoa powder in the cookies while the ganache topping is made with dark chocolate chips. I recommend using a quality brand for both as the flavor does matter.
  • Peanut butter – For the peanut butter filling, I highly recommend creamy, shelf-stable peanut butter. Natural peanut butter tends to be a bit gritty and not as smooth, giving a different texture though it could be used.
A stack of 3 peanut butter buckeye cookies

How to Make Peanut Butter Buckeye Cookies

These cookies come together easily. The most important thing is to make the cookies with plenty of time to cool completely before adding the peanut butter and chocolate.

1. Make the cookie dough. Melt the butter and allow it to cool, then beat with the sugars until combined. Add in the egg and vanilla extract. In a separate bowl, combine the dry ingredients. Slowly add to the wet ingredients, mixing on low speed. Add in the chocolate chips.

2. Bake. Scoop the dough using a large cookie scoop (3 tablespoon size) and place onto a cookie sheet, 2 inches apart. If you prefer smaller cookies, use a medium-sized cookie scoop, which is about 2 tablespoons. I recommend lining the pans with parchment or a silicone mat. These bake for 9-11 minutes. Cool the cookies completely before adding the topping.

3. Make the peanut butter filling. Beat the butter and peanut butter until completely smooth. Add the powdered sugar and vanilla extract, beating until well combined.

4. Add the peanut butter to the cookies. Place a scoop of the peanut butter filling on each cookie and spread with a spatula. Freeze for 10 to 15 minutes, until the peanut butter is firm.

5. Make the ganache. Microwave the chocolate and heavy cream at 50% powder for 60 to 90 seconds, until melted and smooth.

6. Add the ganache. Top the peanut butter with a spoonful of chocolate ganache and gently spread with the back of the spoon. Allow to set before serving. You can refrigerate it to allow it to firm up quicker.

How Much Powdered Sugar Should I Add to the Topping?

I noted between 1 1/2 and 2 cups in the recipe card because I find sometimes I need more just a bit more than other times. Start with the 1 1/2 cups and if the peanut butter filling is too thin, add the rest in slowly until it’s soft and creamy.

What If My Ganache Is Too Thick?

Different brands of chocolate have different thicknesses when melted. If you find that yours is too thick, add extra heavy cream a couple of teaspoons at a time, until you reach the desired consistency.

Peanut butter buckeye cookies on a plate, one with a bite missing

How to Store Finished Cookies

These buckeye cookies can be stored at room temperature or in the fridge. At room temperature, they’ll last for up to 3 days in an airtight container. I recommend only keeping them at room temperature if you can store them in a place that’s not too warm, as the ganache and peanut butter filling will soften.

Otherwise, keep them in the fridge for up to a week.

Be sure to use a piece of parchment paper between layers if you need to layer the cookies.

These are meant to be served at room temperature, so let them sit on the counter for a few minutes before serving.

Can I Freeze These?

Yes, you can also freeze these chocolate peanut butter cookies. Once they’ve cooled and the ganache has set completely, freeze in an airtight container with parchment paper between layers. Thaw to room temperature and enjoy.

More Peanut Butter Cookie Recipes:

Two peanut butter buckeye cookies stacked on each other

Peanut Butter Buckeye Cookies

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 20 cookies


These irresistible Peanut Butter Buckeye Cookies are a twist on the traditional buckeye dessert, with a thick, chewy double chocolate cookie topped with a creamy peanut butter filling and chocolate ganache. They’re rich, addictive, and the perfect balance of chocolate and peanut butter.


For the Cookies

  • 1 cup (226g) melted butter
  • 1 cup (220g) packed light brown sugar
  • 1/2 cup (95g) granulated sugar
  • 2 large egg
  • 1 tablespoon (15ml) pure vanilla extract
  • 1 ½ cups (210g) all-purpose flour
  • 1 cup (110g) Hershey’s Special Dark Cocoa powder
  • 1 teaspoon salt(5g)
  • 1 teaspoon (4g) baking soda
  • 1 bag (12oz/340g) semi-sweet chocolate chips

For the Peanut Butter Filling

  • 6 tablespoons (85g) unsalted butter, at room temperature
  • 1 cup (264g) creamy peanut butter
  • 1 ½2 cups (195g-260g) powdered sugar, sifted
  • 1 teaspoon (5ml) pure vanilla extract

For the Chocolate Topping

  • 1 bag (12oz/340g) dark chocolate chips
  • ¾ cups (177ml) heavy whipping cream


For the Cookies

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
  2. Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.Next add the egg and vanilla extract and continue beating until well incorporated.
  3. In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated.
  4. Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. Bake for 9-11 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

For the Peanut Butter Filling

  1. In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps. Add the powdered sugar and vanilla extract and beat until well combined

For the Chocolate Topping

For the best results, make the ganache once all the cookies have been topped with peanut butter.

  1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds until it’s melted and smooth. If the ganache is too thick, add additional heavy cream a couple teaspoons at a time until desired consistency is reached.

To Assemble

  1. Use a medium-sized cookie scoop to place the peanut butter filling on top of the cookie. Use a knife or angle spatula to press and spread the filling over top of the cookies.
  2. Freeze for 10-15 minutes until the peanut butter is firm.
  3. Top with a spoonful of chocolate ganache and gently spread with a knife. Allow the ganache to set before serving.
Nutrition Information:
1 Cookie
41.3 g
251.2 mg
35 g
56.6 g
4.8 g
7.9 g
63.3 mg
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peanut butter buckeye cookies, buckeye cookie recipe, chocolate peanut butter cookies

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