Description
Indulge in these delightful Buckeye Cookies featuring a rich chocolate base topped with creamy peanut butter frosting and a luscious dark chocolate ganache, accented with peanut butter cup chunks and sea salt flakes for the perfect sweet and salty bite.
Ingredients
Chocolate Cookies
- 113 grams salted butter (melted)
- 300 grams light brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 180 grams all-purpose flour (spooned and leveled)
- 52 grams unsweetened cocoa powder (spooned and leveled)
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 4 oz peanut butter cups (roughly chopped)
Peanut Butter Frosting
- 264 grams (1 cup) creamy peanut butter
- 56 grams salted butter (softened)
- 1 tsp vanilla extract
- 120 grams powdered sugar (spooned and leveled)
Chocolate Ganache
- 113 grams dark chocolate chips
- 120 mL heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) convection or 325°F (163°C) conventional and line a large cookie sheet with parchment paper.
- Mix Wet Ingredients: In a medium bowl, combine the melted salted butter with the lightly packed light brown sugar and room temperature eggs. Whisk vigorously for 2-3 minutes until the mixture lightens in color and becomes fluffy.
- Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt to the wet mixture. Fold the ingredients carefully with a rubber spatula just until the flour is nearly combined, to avoid overmixing.
- Incorporate Chocolate and Peanut Butter Cups: Gently fold in the roughly chopped peanut butter cups ensuring even distribution within the dough.
- Shape Cookies: Using a 2-ounce cookie scoop, form the dough into 14 round balls. Roll them to be smooth and place five per baking sheet.
- Bake and Shape: Bake for about 6 minutes, then remove the pan from the oven. Firmly bang the baking sheet on the counter a few times to slightly flatten the cookies. Quickly use a biscuit cutter or similar round tool to reshape the cookies into neat rounds. Return to the oven to bake another 6 minutes. Repeat the banging and scooting method once again after baking, then allow the cookies to cool completely at room temperature.
- Prepare Chocolate Ganache: Place dark chocolate chips in a small bowl and set aside. Warm heavy whipping cream in a small pot over medium-low heat until it just begins to simmer. Pour the hot cream over the chocolate chips, cover with a lid or towel, and let rest for a few minutes. Stir gently until smooth and glossy. Let the ganache cool for 10-20 minutes while you prepare the frosting.
- Make Peanut Butter Frosting: In a small or medium pot over medium-low heat, melt together the creamy peanut butter and softened salted butter, whisking constantly until fully combined and smooth.
- Finish Frosting: Remove from heat and whisk in vanilla extract and powdered sugar until the mixture is completely smooth and spreadable.
- Assemble Cookies: Spread the peanut butter frosting evenly on top of each cooled cookie.
- Chill Before Topping: Optionally, freeze the frosted cookies for a few minutes to help the frosting set. This step helps the ganache set quickly without running off.
- Add Chocolate Ganache and Garnish: Spoon the cooled but still pourable chocolate ganache over the peanut butter frosting. Garnish with sea salt flakes and additional peanut butter cup chunks.
Notes
- Chilling the frosted cookies before applying the ganache prevents the chocolate from running off the edges and helps it set nicely.
- Using a biscuit cutter to reshape the cookies after initial baking ensures they maintain a perfect round shape.
- Room temperature eggs help achieve a lighter and fluffier cookie dough.
- Lightly packing the brown sugar and spooning the flour and cocoa powder ensures precise measuring for optimal texture.
- Sea salt flakes enhance the sweet and salty contrast characteristic of Buckeye treats.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
