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2 cups (12 ounces) semisweet

chocolate chips

6 tablespoons salted butter

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup sugar

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon 100% baking cocoa



1 cup creamy peanut butter

(all-natural recommended)

1 cup confectioners’ sugar



1/2 cup (3 ounces) semisweet

chocolate chips

1/4 teaspoon vegetable shortening

or coconut oil

YIELD 15 cookies

PREP 25 minutes

BAKE 11 minutes


Large and small scoops


What’s not to like about buckeyes—those small peanut butter balls surrounded

by creamy milk chocolate? I’ll tell you: They’re labor intensive! So, one

holiday season, when my to-do list outdistanced my time, I decided to create something

quick and easy with the same terrific taste. These cookies take half as long to make as

buckeyes, are less messy to eat, and deliver the same peanut buttery chocolate taste we

all know and love. That first Christmas, no one even missed the buckeyes, and I had a

few precious moments to myself to relax. P.S. I haven’t made traditional buckeyes since.


  1. Preheat the oven to 350°F. Grease a sheet pan and set aside.
  2. PREPARE THE BROWNIE COOKIES: Microwave chocolate chips and butter

In microwave-safe bowl on high for 30 seconds; remove and stir. Return

to the microwave if not thoroughly melted, and microwave in 15-second

intervals until smooth and creamy.

  1. Use an electric mixer set on the lowest speed or spatula to mix together the

eggs, vanilla, and sugar in a separate bowl. Blend the egg mixture into the

melted chocolate mixture. Add the flour, baking powder, salt, and cocoa,

and mix thoroughly.

  1. Use a large scoop to measure portions of the batter onto the prepared sheet

pan. Bake for 11 minutes, or until center is set and edges begin to crisp.

Allow to cool completely.

  1. PREPARE THE PEANUT BUTTER FILLING: Mix together the peanut butter and

confectioners’ sugar. Mix until blended.

  1. Use a small scoop to measure portions of the peanut butter filling and roll

them into small balls by hand. Press a ball of the peanut butter filling into

the center of each brownie cookie.


chips and shortening as per step 2.

  1. Scoop a tablespoon of the melted chocolate topping onto the center of the

peanut butter mixture. Let cool for 15 minutes to allow the chocolate to set.


Recipe from Sheila G’s Butter and Chocolate by Sheila G. Mains. Published by Kyle Books.