Get ready for the most decadent cookie you’ll ever meet. These no-bake chocolate peanut butter buckeye cookies are incredible (and easy)!
It was about time the humble no-bake cookie leveled up to new heights of gloriousness.
This buckeye version (basically meaning just two additional layers of peanut butter and chocolate) is so rich and so 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 simmers for a minute or two, stir in:
- peanut butter
- quick oats (don’t use old-fashioned or steel cut oats)
I’m guessing this delectable no-bake cookie batter is going to give some of you major nostalgia.
Shaping the Cookies
Scoop about three tablespoons of no-bake cookie batter for each cookie out onto parchment lined baking sheets and press the cookies into a round-ish shape.
Then using the back of a spoon or other device of your choice, make a little divot in the center of each mound so the cookies resemble cute little chocolate nests.
Peanut Butter Frosting
While the cookies set up and cool, make the peanut butter frosting/filling.
It’s ULTRA simple. Butter, peanut butter, powdered sugar, salt and vanilla.
And it’s ethereally creamy and fluffy. If you’re me, channel this advice: try not to snitch even the smallest of tastes or else you won’t be able to stop and the overall quantity might be compromised.
Whip up the ganache by pouring simmered cream over chocolate chips, letting them sit until melted and then stirring until glossy and smooth. Let this mixture cool until room temperature.
Dollop a spoonful of peanut butter frosting into the center of each cookie.
Top with a dollop of ganache.
Spread it nice and swirly or leave it rustic and dabbled. Your choice. 🙂
Chill the cookies until the ganache is set. I mean, no judging from this corner if you dig into one right away, but just be aware, they are also very delicious chilled.
A Hefty Cookie
The culmination of these no-bake chocolate peanut butter buckeye cookies is not for the faint of heart.
They are sturdy and decadent. But the intense chocolate peanut butter flavors are amazingly delicious.
My kids LOVE these cookies, and with all that peanut butter, we’re basically at the point of justifying them as a protein shake and moving on with our lives. 😂
A fun new take on no-bake cookies, these cookies are a chocolate + peanut butter lover’s dream!
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No-Bake Chocolate Peanut Butter Buckeye Cookies
- ½ cup (113 g) (8 tablespoons) butter (I use salted)
- 1 ½ cup (318 g) granulated sugar
- ½ cup milk
- ⅓ cup (28 g) natural, unsweetened cocoa powder
- ¼ cup (53 g) packed light brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup (191 g) creamy peanut butter
- 3 cups (300 g) quick oats (see note)
Peanut Butter Frosting:
- ¼ cup (57 g) (4 tablespoons) butter, softened
- ½ cup (128 g) creamy peanut butter
- ½ teaspoon vanilla extract
- 1 ¼ cups (143 g) powdered sugar
- Pinch salt
- ¾ cups (128 g) chocolate chips, semisweet or bittersweet
- ⅓ cup heavy cream
Line two baking sheets with parchment paper. Set aside.
For the cookies, in a medium saucepan, add the butter, granulated sugar, milk, cocoa powder, brown sugar, and salt.
Set the pan over medium-low heat and bring the mixture to a boil, stirring gently (not vigorously) to make sure it doesn’t stick. Once boiling, stop stirring, and cook for 60-90 seconds.
Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined.
Scoop about 3 tablespoons of dough into mounds on the baking sheets. Let cool for a few minutes and pat into round balls/circles. Press a divot into the center of each mound so it looks like a cute little chocolate nest.
For the peanut butter frosting, in a medium bowl using a handheld electric mixer (or in a stand mixer fitted with the whisk attachment), cream together the butter, peanut butter, and vanilla until creamy and smooth.
Add the powdered sugar and salt and mix until well-combined and creamy, 1-2 minutes, scraping down the sides of the bowl as necessary. Add a tablespoon of milk at a time and continue mixing if the frosting is too thick.
For the chocolate ganache, place the chocolate chips in a small bowl. Heat the cream to a simmer and pour over the chocolate chips. Let sit for 2-3 minutes. Stir with a rubber spatula until glossy and smooth. Let cool until room temperature.
Dollop peanut butter frosting (about a tablespoon) into the center of each no-bake cookie. (The frosting can be smoothed out with lightly wet fingertips.)
Spread a spoonful of the cooled chocolate ganache on top of the peanut butter frosting.
Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature.
No-Bake Cookies: sometimes no-bake cookies can turn out grainy and/or gritty. To help prevent this, don’t stir once the mixture comes to a boil. Also, when adding the peanut butter and oats, stir gently (not vigorously) and don’t scrape the sides of the pan.
Serving: 1 cookie, Calories: 196kcal, Carbohydrates: 24g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 88mg, Fiber: 1g, Sugar: 17g
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