Ingredients:

  • 1 stick (1/2 cup) Unsalted Butter, Cubed
  • 4 ounces High-Quality Dark Chocolate (60-70%), Chopped
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 3/4 cup All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder (Dutch Process)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt (for dough)
  • 1 cup Smooth Peanut Butter
  • 1/4 cup Unsalted Butter, softened (for filling)
  • 2 cups Icing (Powdered) Sugar, Sifted
  • 1/4 teaspoon Fine Sea Salt (for filling)
  • 6 ounces Semi-Sweet Chocolate Chips or Wafers (for coating)
  • 1 teaspoon Coconut Oil (optional, for coating)

Instructions:

  1. Prepare the Buckeye Filling: Combine the peanut butter, softened butter, salt, and sifted icing sugar in a large bowl or stand mixer until smooth and thick.
  2. Roll and Chill: Scoop or roll the filling into 1-inch (2.5 cm) balls. Place them on a parchment-lined plate or tray. Chill the peanut butter balls in the freezer for at least 30 minutes to firm up completely.
  3. Prepare the Cookie Dough Base: Melt the 4 ounces of chopped dark chocolate and 1/2 cup of butter together gently until perfectly smooth. Set aside to cool slightly.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the melted chocolate mixture, both sugars, vanilla extract, and salt.
  5. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until the batter is thick and glossy.
  6. Mix Dry Ingredients: Whisk together the flour, cocoa powder, and baking soda. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. Chill the Dough: Cover the bowl and chill the brownie dough in the refrigerator for at least 30–60 minutes until firm enough to scoop.
  8. Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop to portion the chilled dough.
  9. Bake for 10–12 minutes. The edges should look set, but the centres should still look soft. Let the cookies cool completely on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Assemble: Once cookies are entirely cool, retrieve the chilled peanut butter balls. Gently press one ball into the centre of each cooled cookie.
  11. Finish and Set: Melt the chocolate chips and coconut oil until smooth. Dip the top half of the peanut butter ball into the melted chocolate, leaving a small exposed circle (the signature Buckeye look). Allow the chocolate coating to set fully.