What’s not to like about buckeyes—those small peanut butter balls surrounded by creamy milk chocolate? I’ll tell you: They’re labor intensive! So, one holiday season, when my to-do list outdistanced my time, I decided to create something quick and easy with the same terrific taste. These cookies take half as long to make as buckeyes, are less messy to eat, and deliver the same peanut buttery chocolate taste we all know and love. That first Christmas, no one even missed the buckeyes, and I had a few precious moments to myself to relax. P.S. I haven’t made traditional buckeyes since.
Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie Brittle. Click here to purchase your own copy.
Preheat the oven to 350°F. Grease a sheet pan and set aside.
Microwave chocolate chips and butter in microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not thoroughly melted, and microwave in 15-second intervals until smooth and creamy.
Use an electric mixer set on the lowest speed or spatula to mix together the eggs, vanilla, and sugar in a separate bowl. Blend the egg mixture into the melted chocolate mixture. Add the flour, baking powder, salt, and cocoa, and mix thoroughly.
Use a large scoop to measure portions of the batter onto the prepared sheet pan. Bake for 11 minutes, or until center is set and edges begin to crisp. Allow to cool completely.
Mix together the peanut butter and confectioners’ sugar. Mix until blended.
Microwave the chocolate chips and shortening in microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not thoroughly melted, and microwave in 15-second intervals until smooth and creamy.
Use a small scoop to measure portions of the peanut butter filling and roll them into small balls by hand. Press a ball of the peanut butter filling into the center of each brownie cookie.
Scoop a tablespoon of the melted chocolate topping onto the center of the peanut butter mixture. Let cool for 15 minutes to allow the chocolate to set.