These Peanut Butter Chocolate Chip Buckeye Cookies are loaded with peanut butter and chocolate chips and half-dipped in a chocolate ganache.
There’s really not much to say about these other than if you love peanut butter and chocolate, you need to make these! The recipe is inspired by good ol’ fashioned peanut butter cookies. I’ve added a mix of chocolate chips and peanut butter chips and dipped the bottom into a chocolate ganache to give it a Buckeye look and feel. I decided to top these cookies with Buckeyes that I found at a local farmer’s market. You can certainly make your own and I’ve included one of my favorite recipes below.
While I prefer a salt-free, natural peanut butter for cooking and snacking, a good, creamy peanut butter like Jif works best for these cookies and most peanut butter bakes (in my opinion). If using a salt-free peanut butter, try adding a pinch of salt to your dough.
I’ve rolled my cookies in a bit of sugar before baking, although it’s not necessary it does add a bit of extra sweetness and looks nice when done.
1 cup granulated sugar
1 stick unsalted butter, softened
1 large egg, room temperature
1 ¼ cups creamy peanut butter
2 teaspoons pure vanilla extract
½ teaspoon salt
½ teaspoon baking powder
1 ½ cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup peanut butter baking chips
⅓ cup demerara sugar, for rolling
For the ganache:
4 ounces semi-sweet chocolate, chopped
4 to 6 tablespoons sweetened condensed milk*
For the ganache:
Melt chocolate in a double boiler or in a heatproof bowl over a small pot of boiling water. When chocolate begins to melt, pour sweetened condensed milk in bowl, and whisk thoroughly until smooth. Remove from heat. Dip bottoms of each cookie into ganache and allow to dry on parchment paper. Allow cookies to set for up to one hour before serving. *Please note that milk or cream may be used in place of sweetened condensed milk. Since cookies store well on the counter in an airtight container, the sweetened condensed milk is more shelf stable.