Peanut butter and chocolate is a pretty unbeatable combination. Reese’s have long been one of my favorite candies and I love making buckeyes around the holidays. These cookies are basically the cookie version of a buckeye. There is a thick chocolate cookie on the outside wrapped around a creamy peanut butter center. Once the whole thing is rolled in sugar and lightly sprinkled with a little coarse salt it turns into a pretty awesome cookie. A glass of milk is definitely required!
- 3/4 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup creamy peanut butter
- 1 egg + 1 egg yolk
- 1 tsp. vanilla extract
- coarse sea salt
- Preheat the oven to 375 degrees.
- Cream the powdered sugar and peanut butter together. Use a small (1 tsp. size) cookie scoop to measure out the mixture. Place the peanut butter balls on a parchment or foil lined cookie sheet. Put the peanut butter balls in the freezer while you prepare the cookie dough.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt then set aside.
- Cream the sugars, butter and peanut butter with a mixer for about 3 minutes until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat to combine. Slowly add the flour mixture and stir until combined.
- Measure out approximately 1 tablespoon of the cookie dough and flatten into a disk. Place one of the peanut butter balls in the center of the disk and fold the dough around the peanut butter. Roll the dough in your hands to smooth it out, then slightly press to flatten it. Roll the ball in sugar and lightly sprinkle with coarse salt. Repeat the process for the remaining cookies.
- Bake for 8-10 minutes. Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!