I love making a batch of buckeye cookies over the holidays because they remind me of reindeer footprints. The Midwesterner in me can’t resist a subtle “Buckeye” reference. The creamy peanut butter center never fails to get everyone talking because it’s such a welcome surprise!
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter, softened
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup plus 2 tablespoons granulated sugar
- ½ cup flour
- ¼ teaspoon baking powder
- ¼ teaspoon espresso powder
- 1 cup semisweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup confectioners’ sugar
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- In a small microwaveable bowl, carefully melt the bittersweet chocolate and unsalted butter together in the microwave.
- In a large mixing bowl, stir together the eggs, vanilla extract, and ½ cup granulated sugar.
- In another large mixing bowl, whisk together the flour, baking powder, and espresso powder.
- Add the melted chocolate to the egg mixture. Slowly add the flour mixture.
- Add the semisweet chocolate chips to the batter. Chill the dough for 20–30 minutes.
- In a medium mixing bowl, combine the peanut butter and confectioners’ sugar. Using your hands, shape into 1-inch balls and set aside.
- Using a cookie scoop, shape the dough into 2-inch balls and place on the baking sheets about 2 inches apart.
- Bake for 10 minutes until they start to set up. Do not overbake.
- Remove the cookies from the oven. While the cookies are still warm, press the peanut butter balls into the center of each cookie, allowing them to flatten and spread without hitting the edges.
- Cool for 5 minutes, then transfer to a wire rack.