For this month’s creative cookie exchange I’ve whipped up a buckeye cookie recipe. The theme for this month is make ahead holiday cookies and I hit the nail on the head. These are easy to make and freeze wonderfully. These puppies are fresh baked and I’m almost surprised I didn’t end up capturing the steam rolling off these. Yes, that’s how fresh they are. I had made an original recipe last week, but after I had baked them off I found that they were so bland and floury. My husband said they were okay, but not my best work. Being that I’m remaking this recipe so it’s freaking awesome the day before the reveal date, I’m running short on time and daylight.
Is it just me or is it hard for everyone to adjust to it getting dark at 4:30ish? I feel like I can’t get the perfect light for my pictures as the seasons are changing.
Back to these cookies. The outer cookie is a crunchy shortbread kind of cookie made up of milk chocolate. It can easily be replaced with semi-sweet or dark chocolate. I just find that I’m a bit more fond of milk chocolate. To me, sometimes the semi-sweet chocolate is too bitter for the taste buds. The inner cookie is packed full of peanut butter. It’s so soft and moist and compliments the crunchy outer shell perfectly. I honestly think this is the perfect cookie and sooooo addicting.
As you can see, you will get the perfect combination of chocolate and peanut butter in every bite and probably a whole bite of just peanut butter. Yummo! Yep, I’m a fan of Rachel Ray. Thanks for the cheese ball word, Rachel!
Let’s get to the buckeye cookies recipe, shall we?
Peanut butter dough
- 1/2 cup (1 stick) salted butter, room temperature
- 3/4 cup (heaping) milk chocolate chips, melted
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp . vanilla
- 1 T . Hershey's special dark cocoa powder
- 1 + 3/4 cup all-purpose flour
Peanut Butter Dough
- In a medium mixing bowl, add butter and peanut butter. Mix on medium until fully combined. Scrap down the sides and mix again.
- Add vanilla and both sugars so the wet ingredients. Mix on medium just until the sugar is incorporated.
- Add in all the flour and mix on low until the flour is incorporated into the dough. You don't want to over mix the dough. The dough should almost completely pull away from the sides of the bowl. It will still be a little sticky, but workable.
- In a separate bowl, add in butter and the melted. Mix on medium until combined. Scrap down the sides and give it another mix.
- Add in the sugar and mix until incorporated.
- Add in the egg and vanilla and mix on medium until just incorporated.
- Add in the cocoa powder and flour and mix until the flour is incorporated into the dough. The dough will be somewhat dryer than the peanut butter dough.
- Place a piece of parchment paper on your counter or work surface. Scoop the dough out onto the parchment paper. Roll into a rectangle using a rolling pin, first placing another piece of parchment paper on top of the dough.
- Once the dough is rolled out into the rectangle, with the parchment paper still down, scoop the peanut butter dough out. Using light pressure, start rolling dough into a log.
- Remove parchment paper from the top of the chocolate dough and center the peanut butter log in the middle of the chocolate dough. Using the bottom piece of parchment paper, roll the chocolate dough around the peanut butter log.
- Once a log has formed, give it a few more rolls to smooth out the chocolate dough. Place plastic wrap on the dough and place the the freezer for at least 2 and half hours.
- Preheat oven to 350 degrees.
- Remove dough from freezer. Slice in one-quarter inch slices.
- Place on a parchment lined baking sheet. Bake for 15 minutes or until done. It will depend on how thick you cut your cookies.