Buckeye Thumbprint Cookies are a deep, rich chocolate cookie with a thumbprint center that is then filled with a peanut butter filling and topped with a drizzle of melted chocolate. Crunchy, smooth and creamy is a few words I would use to describe these!
Today’s recipe comes from the Easy Homemade Cookie Cookbook by Miranda Couse. Miranda is behind the blog Cookie Dough and Oven Mitt so a cookbook is the next step! The cookbook has 150 (yes 150!) different cookies and bars for any occasion. Drop cookies, shortbread, whoopie pies, brownies and bars… The list is endless! Some recipes I’ve marked to make are Chocolate-Peanut Butter Brownies (of course), Brown Sugar-Rolo Cookies, Chocolate-Walnut Oatmeal Cookies and Christmas Tree Cookies for the holidays!
(You can pre-order the cookbook on Amazon by clicking through here.)
Like a lot of people, – and I’m sure a lot of you – I absolutely adore the flavour combination of chocolate and peanut butter so making these buckeye thumbprint cookies seemed like a no brainer to me!
Buckeyes are a new concept to me, living in New Zealand. I had to do a bit of research to find out what they were. Turns out, buckeyes are found in Ohio mostly and are a small nut with a dark brown outside and light brown inside. This has lead to people creating peanut butter sweet treats and dipping them in chocolate to recreate the look of a buckeye.
Anything with peanut butter and chocolate is something I can get behind so buckeyes may have just become my new favourite thing. The cookie base for these buckeye thumbprint cookies are a rich chocolate cookie. The texture is similar to a shortbread with a crisp outside but a melt-in-the-mouth middle. I love the flavour of these cookies as they are deep and rich and not too sweet. This perfectly balances with the sweet peanut butter filling.
Once baked, drizzle some chocolate over the top and devour warm (like I did) or cold. I drizzled milk or semi-sweet chocolate as I liked the flavour but you could use a dark chocolate if that’s more your thing or go completely different and try white chocolate!
Would you like to win a copy of the Easy Homemade Cookie Cookbook?
Simply leave a comment on this blog post telling me your favorite cookie recipe or flavor. This giveaway is open to the world and the giveaway ends Friday, October 27th at 111:59PM GMT+12:00 (Auckland). (Open to US Residents ONLY!). A winner will be selected at random and notified via email.
- 1/2 Cup Peanut Butter
- 1/2 Cup Icing Sugar
- 1 tsp Vanilla Extract
- 2 Cups All-Purpose Flour
- 1/2 Cup Cocoa
- 1 Cup Butter, Softened (220g)
- 1 Cup Sugar
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 4 oz Semisweet Chocolate, Chopped (125g)
First make the peanut butter filling.
In a small bowl, mix the peanut butter, icing sugar and vanilla extract until smooth and set aside.
Preheat the oven to 350°F (180°C). Line a baking tray with baking paper.
In a medium mixing bowl, sift together the flour and cocoa powder.
Using an electric mixer, butter together the butter and sugar in a large mixing bowl until light and creamy. This will take around about 3 minutes.
Add in the egg yolk and vanilla extarct, and beat to combine.
Add the dry ingredients and beat on low speed or by hand until the dough comes together.
Using either a medium (1 and 1/2 tablespoon) cookie scoop or your hands, scoop the dough into balls and drop them 2 inches apart on the prepared cookie sheet.
Flatten the top of the dough balls with your thumb to create a thumbprint.
Scoop out 1 teaspoon of the peanut butter mixture and roll it into a ball.
Press this into the indentation in the center of a cookie. Repeat with the remaining cookies.
Bake for 15 to 16 minutes, until the edges are firm to the touch.
Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
Melt the chocolate and transfer to a resealable plastic bag and snip off one corner out of the bag. Once the cookies have cooled completely, drizzle them with the melted chocolate.
Adapted from Easy Homemade Cookie Cookbook