Soft, chocolatey cookies with a creamy peanut butter center, these Buckeye Cookies are a holiday must-bake! Inspired by the classic buckeye candy (a peanut butter fudge ball dipped in chocolate), these cookies combine a fudgy chocolate base with a sweet, buttery peanut butter filling and my chocolate ganache.They’re perfect for cookie exchanges, a Christmas dessert charcuterie board, or just a cozy treat at home.If you love the peanut butter-chocolate combo, check out my Biscoff Buckeye Cake or explore even more festive options in my list of Christmas Cookies! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter (for the cookies): You’ll need 2 sticks of unsalted butter, softened.

Butter gives the cookies their soft, tender texture.Using salted butter? Reduce the added kosher salt slightly.Sugar: This recipe uses 1 cup granulated sugar and 1 cup packed light brown sugar.

The brown sugar adds moisture and chewiness, while granulated sugar balances sweetness and helps the cookies spread just right.Eggs: 2 large eggs at room temperature are needed to bind the dough.Room-temperature eggs mix better, giving a uniform, tender texture.

Flour: All-purpose flour provides structure.Spoon and level for best results; packing can make cookies dense.Cocoa Powder: 1 cup (85 g) unsweetened cocoa adds rich chocolate flavor.

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