Buckeye Peanut Butter Cup Cookies
These cookies don’t take long to mix together and are ready in no time. We couldn’t help sampling them warm, fresh from the oven. They’re great at room temperature, too and we can tell you from experience that they make excellent road trip snacks if you find yourself driving over 1,000 miles. Chocolate and cookies are always a requirement ;-)
One year ago: Triple Chocolate Oreo Chunk Cookies
Two years ago: Pan-Fried Onion Dip
Three years ago: Potato Salad with Herbed Balsamic Vinaigrette
Five years ago: The Chocolate Chip Cookie
Buckeye Peanut Butter Cup Cookies
Yield: 24 cookies (depending on size) Creamy peanut butter cookies!For the Cookies:
- 1½ cups (187.5 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar, plus more for rolling
- ½ cup (110 g) light brown sugar
- ¼ cup (64.5 g) creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
For the Filling:
- ¾ cup (193.5 g) creamy peanut butter
- ¾ cup (90 g) powdered sugar
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
- With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.
- In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.
- In a small bowl, put some extra granulated sugar for rolling the cookies.
- Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.
- Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
Notes
Nutritional values are based on one serving
- Yield: 24 cookies (depending on size)
- Prep: 30 minutes
- Cook: 8 minutes
- Total: 40 minutes
Ingredients
For the Cookies:
- 1½ cups ( 187.5 g ) all-purpose flour
- ½ cup ( 43 g ) unsweetened cocoa powder
- ½ teaspoon ( 0.5 teaspoon ) baking soda
- ¼ teaspoon ( 0.25 teaspoon ) salt
- ½ cup ( 113.5 g ) unsalted butter, at room temperature
- ½ cup ( 100 g ) granulated sugar, plus more for rolling
- ½ cup ( 110 g ) light brown sugar
- ¼ cup ( 64.5 g ) creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
For the Filling:
- ¾ cup ( 193.5 g ) creamy peanut butter
- ¾ cup ( 90 g ) powdered sugar
Method
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
- With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.
- In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.
- In a small bowl, put some extra granulated sugar for rolling the cookies.
- Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.
- Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
