Real Recipes From Real Home Cooks ®

buckeye chocolate chip cookies

(1 rating)
Recipe by
Nor Mac
Northern, MA

My husband loves chocolate chip cookies and peanut butter cups. He had a cookie during his travels that he wanted me to try to make. How can you go wrong? Peanut butter filling sandwiched between two chocolate chip cookies. They are then dipped in chocolate. The Cookies are absolutely delicious! We are over the moon for these cookies. I am adding this to one of my list of favorites!

(1 rating)
yield 40 small cookies
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For buckeye chocolate chip cookies

  • 2 1/4 c
  • 1 tsp
    baking soda
  • 3/4 c
    butter plus 2 tb soft
  • 3/4 c
    granulated sugar
  • 3/4 c
    light brown sugar
  • 2
  • 1 1/2 tsp
    vanilla extract
  • 2 c
    chocolate chips
  • 1/2-3/4 c
    chopped walnuts optional
  • 1 c
    smooth peanut butter
  • 5 Tbsp
  • 2 c
    powdered sugar
  • 1 c
    chocolate chips
  • 1/3
    block gulf wax ( parafan wax)

How To Make buckeye chocolate chip cookies

  • 1
    Heat oven to 375°. Parchment line sheet pans. Heat oven to 375 degree's.
  • 2
    In a bowl. Beat sugars with softened utter until smooth. About 2-3 minutes. Set aside.
  • 3
    Add the eggs and vanilla to the sugar mixture. Beat together well.
  • 4
    In another bowl. Mix flour and baking soda together. Mix really well to incorporate together.
  • 5
    Add flour mixture to butter/ sugar mixture in 3rd’s. Mix in between each addition. Mix well on medium speed until dough forms.
  • 6
    On low speed Beat in chocolate chips and nuts. Mix well to blend. Refrigerate dough until cold and firm enough to make into balls.
  • 7
    Meanwhile, Melt peanut butter and butter in microwave together for about 1 minute. Stop and stir. Place back in microwave and heat just until melted together. Stir well to blend.
  • 8
    Remove from microwave. Mix in the powdered sugar. Mix well until sugar is mixed in well. Knead the dough, and mix with hands. Cover and set aside.
  • 9
    Remove cookie dough from refrigerator. Make 1 inch balls from dough. You should be able to fit about 20 balls on each sheet pan. The balls should be about 1 inch wide and placed about 1-2 inches apart.
  • 10
    Bake at 375 degree’s ut 10-12 minutes, or until tops are just getting ltlybrowned. Remove from oven. Move cookies to rack to cool. Repeat process. You should fill four sheet pans.80 cookies total.
  • 11
    Place about 1 teaspoon filling back sides of cookies. Press another cokie on top a san. Place filled cookies on platter and set aside.
  • 12
    In a microwave safe bowl. Place chips with the chopped up wax. Heat for about one minute. Stop microwave in intervals. Continue heating for 40 seconds to one minute, and stopping and mixing in between. You’ll do this until everything is melted iand mixed together. It should take about 4 minutes. Should be anice liquid melted chocolate. The bowl will be very hot. Remove from microwave with oven mitts.
  • 13
    Place wax paper on a sheet pan. Dip the tops of each cookie into chocolate. Place cookies chocolate side up on wax paper. Remove from wax paper when chocolate sets and is dry to the touch. Store in a container. You may also freeze these cookies. Place wax paper in between each row of cookies. Enjoy!