Get ready for the most decadent cookies you’ve ever come across. These No-Bake Chocolate Peanut Butter Buckeye Cookies are incredible (and easy)!
It’s time for the humble no-bake cookie to level up to new heights of glory.
This buckeye version (basically just add two layers of peanut butter and chocolate) is super rich and super delicious!
Classic no-bake cookies are a staple of my childhood.And they make up the base of these layered Buckeye cookies.
To make my version of no-bake cookies, bring the following ingredients to a boil.
- granulated sugar + brown sugar
- cocoa powder
After the mixture has boiled for 1-2 minutes, stir:
- peanut butter
- quick oats (do not use old-fashioned or steel-cut oats)
I’m guessing this delicious no-bake cookie batter will give some of you great nostalgia.
Scoop about 3 tablespoons of no-bake cookie batter for each cookie and press the cookies onto a parchment-lined baking sheet to give them a rounded shape.
Next, use the back of a spoon or whatever tool you prefer to make a small indentation in the center of each mound so that the cookies look like cute little chocolate nests.
peanut butter frost
While the cookies are set and cooling, make the peanut butter frosting/filling.
It’s super easy. butter, peanut butter, powdered sugar, salt, vanilla.
And it’s creamy and fluffy like air. If you were me, I would give you the following advice. Try not to steal even the slightest taste. Otherwise, you may become addicted and your overall volume may suffer.
Pour the boiled heavy cream over the chocolate chips and let it melt, then whip the ganache by stirring until shiny and smooth. Allow the mixture to cool to room temperature.
Place a spoonful of peanut butter frosting in the center of each cookie.
Topped with ganache.
Roll it out neatly in a swirl or leave it rustic and hands free. your choice. 🙂
Chill the cookies until the ganache sets. That is, if you dig right away, you won’t be able to judge from this corner, but it should be noted that they are very tasty even when chilled.
These no-bake chocolate peanut butter buckeye cookie culminations are not for the faint of heart.
They are rugged and decadent. But the rich chocolate peanut butter flavor is surprisingly delicious.
My kids love these cookies.😂
A fun new take on no-bake cookies, these cookies are a chocolate + peanut butter lover’s dream!
1 year ago: Overnight Cheese Bacon Croissant Breakfast Casserole
Two years ago: cranberry coffee cake warm vanilla sauce
3 years ago: Make-Ahead Overnight Tater Tot Breakfast Casserole
four years ago: Easy Peanut Butter Chocolate Graham Cracker Toffee
5 years ago: Chocolate Peppermint Crinkle Blossom Cookie
6 years ago: Overnight Creme Brulee French Toast Bake
7 years ago: Soft Eggnog Sugar Cookies and Whipped Eggnog Frosting
8 years ago: Fantastic Scottish Shortbread
9 years ago: Orange Zest Cranberry White Chocolate Bliss Bar
10 years ago: Chocolate Shortbread Fingers
no bake chocolate peanut butter buckeye cookies
- ½ cup (113 g) (8 tbsp) Butter (use salted)
- 1 ½ cup (318 g) Granulated sugar
- ½ cup milk
- ⅓ cup (28 g) natural unsweetened cocoa powder
- ¼ cup (53 g) stuffed with cane sugar
- ¼ tea spoon salt
- 1 tea spoon vanilla extract
- ¾ cup (191 g) creamy peanut butter
- 3 cup (300 g) oats (see note)
Peanut Butter Frost:
- ¼ cup (57 g) (4 tablespoons) softened butter
- ½ cup (128 g) creamy peanut butter
- ½ tea spoon vanilla extract
- 1¼ cup (143 g) icing sugar
- a pinch of salt
- ¾ cup (128 g) chocolate chip, semisweet or bittersweet
- ⅓ cup heavy cream
Line two baking sheets with parchment paper. set aside.
About cookies Place butter, granulated sugar, milk, cocoa powder, brown sugar, and salt in a medium saucepan.
Place the pan over medium-low heat and bring the mixture to a boil, stirring slowly (not vigorously) to prevent sticking. When it boils, stop stirring and heat for 60-90 seconds.
Remove from heat, add vanilla and peanut butter, and stir gently until smooth. Add oatmeal and mix.
Scoop about 3 tablespoons of batter onto a baking sheet and serve. Let cool for a few minutes and putt into round balls/circles. Tuck an indentation into the center of each mound to make it look like a cute little chocolate nest.
For peanut butter frosting, In a medium bowl using a handheld electric mixer (or a stand mixer with a whisk attached), cream the butter, peanut butter, and vanilla together until creamy and smooth.
Add powdered sugar and salt, and beat until creamy, 1-2 minutes, scraping down sides of bowl as needed. Add milk, 1 tablespoon at a time, and keep stirring if the frosting is too thick.
For chocolate ganache Place chocolate chips in a small bowl. Heat the cream and pour it over the chocolate chips. Let it sit for 2-3 minutes. Mix with a rubber spatula until smooth. Cool to room temperature.
Spread peanut butter frosting (about 1 tablespoon) in the center of each no-bake cookie. (Frosting can be smoothed out with slightly damp fingertips.)
Spread a spoonful of chilled chocolate ganache over the peanut butter frosting.
Refrigerate cookies until ready to serve (up to 24 hours in advance). Serve cookies chilled or at room temperature.
Cookie dough: No-bake cookies can be rough or gritty. To prevent this, do not stir the mixture once it boils. Also, when adding the peanut butter and oats, stir gently (not vigorously) and do not scrape the sides of the pan.
Serving: 1 cookie, calorie: 196kcal, carbohydrate: twenty fourg, protein: 3g, thick: 11g, saturated fat: Fiveg, cholesterol: 13mg, sodium: 88mg, fiber: 1g, sugar: 17g
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