Those familiar with easygayoven lore will know that I spent the first 18 years of my life in Ohio, the “Buckeye State.” You probably know the word Buckeye as it relates to the mascot of The Ohio State University (I could lose my high school diploma if I don’t write it like that) — paying homage to Ohio’s native buckeye tree, which became the official state tree in 1953.

But the OSU mascot everyone knows, Brutus Buckeye, is actually modeled after the nut of the tree: dark brown on the outside with a revealed circle of tan. And if you’ve ever lived in Ohio, you’ve probably had the eponymous confection inspired by the nut: a fudge-like peanut butter center (almost completely) covered in chocolate. I actually made some with the leftover filling from testing. Don’t look too close.

Similar to their namesake, these cookies will have centers of peanut butter filling encased in a rich, chewy chocolate cookie. I’ve actually decided to give you two different ways to make the filling: traditional and alternative. The traditional version resembles the way home cooks make normal buckeye filling: peanut butter, powdered sugar and butter, just in a slightly different ratio so they spread better in the oven. This filling has a fudgier, sweeter, dense texture that holds its shape. The alternative uses peanut butter, butter and white chocolate to create a filling that is creamier, has more peanut flavor and is less sweet. I liked both for different reasons, but if you want the more nostalgic version, definitely go with the traditional. (See visual comparison above.)

Buckeye Cookies

Print Recipe

Course Dessert

Cuisine American

Keyword cookies, PEANUT BUTTER, peanut butter cookies

Servings 16 cookies

Ingredients

Cookie dough

• 12 tablespoons salted butter melted (170 grams)
• 1 cup dark brown sugar 210 grams
• 1/4 cup granulated sugar 55 grams
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup Dutch-process cocoa powder 50 grams
• 1 3/4 cups all-purpose flour 227 grams

Peanut butter filling (traditional)

• 1 cup smooth peanut butter 270 grams
• 8 tablespoons salted butter at room temperature (113 grams)
• 1 cup powdered sugar 113 grams
• 3/4 teaspoon Diamond Crystal kosher salt

Peanut butter filling (alternative)

• 1 cup smooth peanut butter 270 grams
• 4 ounces white chocolate chopped
• 4 tablespoons salted butter 56 grams

Instructions

• Make the peanut butter filling. For the traditional filling: In a medium mixing bowl with a hand mixer, or in the bowl of a stand mixer, beat the peanut butter, butter, powdered sugar and salt until they form a very thick paste.
• For the alternative filling: Heat the peanut butter, white chocolate, butter and a pinch of salt in the microwave for about 30 to 45 seconds, or until the butter is liquid and the chocolate is starting to melt. Stir until smooth, cover and refrigerate until firm.
• Dole out as many 1-tablespoon portions of filling as you can, placing them on a parchment lined plate, trying your best to make them round. Freeze until firm.
• Make the cookies. In a large mixing bowl, whisk together the melted warm butter, sugars, baking soda, baking powder and salt. Whisk in the vanilla, egg and cocoa powder until smooth.
• Dump in the flour and fold together with the wet ingredients using a rubber spatula, stopping just when the last streaks of white disappear.
• Dole out around 16 to 18 balls of dough, about 2 scant tablespoons each (I used my 1.5 ounce scoop but under-filled it.) If the dough is too slack, chill the dough, covered, for 15 minutes in the refrigerator.
• Wrap a portion of peanut butter filling in each dough ball, forming the dough around the filling but leaving a half-inch or so of filling visible. Chill the dough balls, covered, for at least an hour.
• Preheat oven to 350°F. Line two half-sheet trays with parchment paper. Chill the dough balls again, covered, for 15 minutes in the freezer or 30 minutes in the refrigerator.
• Place 6 cookies on a tray and bake on the middle rack for 7 minutes, then rotate the tray and bake for 7 more minutes. Allow to cool on the sheet for 4 or 5 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough balls.