Buckeye No Bake Cookies



For The Buckeye:

  • 1 cup creamy peanut butter 240 grams
  • 1 cup powdered sugar 120 grams

For The No Bake Cookies:

  • ½ cup salted butter 4 ounces
  • ½ cup whole milk
  • 1 cup light brown sugar 200 grams
  • 1 cup granulated sugar 201 grams
  • ¼ cup cocoa powder 20 grams
  • ¾ cup creamy peanut butter 180 grams
  • 2 teaspoons vanilla extract
  • 3 cups instant oats 290 grams
  • 3 1/2 ounces high quality dark chocolate cut into chunks

For The Chocolate Topping:

  • 10 ounces Ghirardelli Dark or milk chocolate melting wafers


Make The Buckeye Filling:

  • In a medium bowl, use a hand mixer to mix together the peanut butter and powdered sugar, scraping the bowl as needed. Mix until well combined.
  • Roll the peanut butter filling into 24 equal sized balls. Set aside.

Make The Cookies:

  • Combine butter, milk, sugars, and cocoa powder. Cook over low heat until butter melts, stirring occasionally. Do not turn up heat to make the process go by faster.
  • Once boiling, turn heat up to medium, stirring constantly.
  • Continue boiling for 1 minute and then take off heat. (Set a timer to prevent overcooking.)
  • Add in peanut butter and vanilla extract and stir.
  • Add in oats and stir again.
  • Add in chopped dark chocolate and give a quick stir (Don’t mix it in completely. You want a little bit of a chocolate swirl.)
  • Drop onto parchment lined sheet pan. I get 24 cookies.
  • Place a peanut butter ball in the center and press down slightly.

Melt The Chocolate:

  • In a small microwave-safe bowl, melt the chocolate wafers in 20-30 second increments, stirring between each interval. This should take less than 2 minutes total to melt, but melt it slowly.
  • Spoon melted chocolate overtop each cookie.
  • Allow the cookies to rest until the chocolate is set.
  • Store in an airtight container at room temperature.


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