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Buckeye Cookies recipe
Soft, chewy chocolate cookies made from cake mix are filled with sweet peanut butter and topped with melted chocolate for a fun twist on the classic Buckeye treat. These cookies are simple to make, full of rich flavor, and guaranteed to be a hit at any gathering.
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 55 minutes
Servings 24
Ingredients
- 1 box chocolate fudge cake mix
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup flour
- ½ cup peanut butter
- ½ cup powdered sugar
- ½ cup semi-sweet chocolate chips
Instructions
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Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
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Add cake mix, oil, eggs, and flour to a large bowl, and stir with a wooden spoon until a soft dough forms.
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Use a cookie scoop to gather the cookie dough into 1-inch balls and place rounded scoops 2 inches apart on the cookie sheet.
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Use the back of a rounded measuring teaspoon to make a hollow well in the center of each scoop of dough.
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Transfer the pan to the oven and bake for 10 minutes.
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Combine peanut butter and powdered sugar together, and form the peanut butter mixture into 24 small balls, about 1 teaspoon each with a small cookie scoop.
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Once the cookies are done baking, remove from the oven, and pop a circle of peanut butter into the center well that you made. Gently push the ball down to flatten it.
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Add the chocolate chips to a small microwave-safe bowl and microwave on high heat in 30-second increments. Remove and stir well, then heat for an additional 15 seconds. Stir very well until all chocolate is melted.
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Use a small spoon to top each flattened peanut butter ball with chocolate.
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Refrigerate for 30 minutes to allow chocolate to set.
Recipe Notes
Keep the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.