Chocolate Peanut Butter Buckeye Cookies

For 36 Cookies, Chocolate Peanut Butter Buckeye Cookies keeps the list centered on baking soda, salt and eggs. Set aside about 130 minutes.

• Yield 36 Cookies
• Ready in 130 minutes
• Prep 120 minutes
• Cook 10 minutes

Ingredients

Cookies

• 1 cup ( 212 g ) granulated sugar
• 1 cup ( 212 g ) lightly packed light brown sugar
• 1 cup ( 227 g ) salted butter , softened to room temperature
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups ( 355 g ) all-purpose flour
• ¾ cup ( 64 g ) natural, unsweetened or Dutch-process cocoa powder

Peanut Butter Frosting

• 6 tablespoons ( 85 g ) salted butter , softened to room temperature
• ¾ cup ( 191 g ) creamy peanut butter
• 2 cups ( 228 g ) powdered sugar
• Pinch table salt
• ½ teaspoon vanilla extract
• ¼ cup heavy cream

Ganache

• 1 cup ( 170 g ) chocolate chips (I use semisweet or bittersweet)
• ½ cup heavy cream

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar, brown sugar, butter, baking soda and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed. Add the flour and cocoa and mix until combined.
3. Scoop the soft dough into about 2 tablespoon-sized mounds onto a parchment-lined baking sheet (I use a #40 cookie scoop). Roll into balls (the dough will be soft but should still easily roll into a cookie dough ball).
4. Bake for 9-10 minutes (9 minutes is perfect in my oven) until the cookie is set around the edges and has a few crackles on the edges and top. Don't overbake; the cookies should be soft.
5. Let the cookies cool completely.
6. For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
7. For the chocolate ganache, place the chocolate chips in a medium bowl. Heat the cream until just below a simmer. Pour over the chocolate chips and let sit for 4-5 minutes. Stir until the mixture is smooth and glossy (it will start out looking grainy, but it will come together as you stir). It will thicken as it cools (and harden in the refrigerator). Let cool until room temperature before using.
8. Frost each cooled cookie with peanut butter frosting followed by a dollop of chocolate ganache (spread across the frosting). Refrigerate the cookies or serve at room temperature.

Let the center settle before you cut it, or the slices will slump.