Dessert: United States – Classic Buckeye Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (225 g) unsalted butter, softened
1 cup (250 ml) creamy peanut butter
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs
2 tsp (10 ml) vanilla extract
2 1 / 2 cups (300 g) all-purpose flour
1 1 / 2 tsp (7 g) baking soda
1 / 2 tsp (3 g) salt
12 oz (340 g) semisweet chocolate chips
1 tbsp (15 ml) vegetable shortening (optional, for smoother dipping)

Show original ingredient measurements

1 cup (225 g) unsalted butter, softened
1 cup (250 ml) creamy peanut butter
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs
2 tsp (10 ml) vanilla extract
2 1 / 2 cups (300 g) all-purpose flour
1 1 / 2 tsp (7 g) baking soda
1 / 2 tsp (3 g) salt
12 oz / 340 g semisweet chocolate chips
1 tbsp (15 ml) vegetable shortening (optional, for smoother dipping)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.  
2. Cream butter, peanut butter, granulated sugar and brown sugar until light. Beat in eggs one at a time, then vanilla.  
3. Whisk flour, baking soda and salt; gradually mix into wet ingredients until combined.  
4. Drop rounded tablespoons of dough 2 inches (5.08 cm) apart onto prepared sheets; flatten lightly with a fork in a crisscross pattern.  
5. Bake 9–11 minutes until edges set but centers still soft. Cool on sheet 2 minutes, then transfer to wire rack.  
6. Melt chocolate chips with shortening (if using) in a heatproof bowl over simmering water or in short bursts in microwave, stirring until smooth.  
7. While cookies are warm but cooled enough to handle, spoon about 1 tsp (5 ml) melted chocolate onto the center of each cookie, leaving a ring of cookie visible around the edge. Let chocolate set at room temperature or refrigerate briefly.

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.  
2. Cream butter, peanut butter, granulated sugar and brown sugar until light. Beat in eggs one at a time, then vanilla.  
3. Whisk flour, baking soda and salt; gradually mix into wet ingredients until combined.  
4. Drop rounded tablespoons of dough 2 inches apart onto prepared sheets; flatten lightly with a fork in a crisscross pattern.  
5. Bake 9–11 minutes until edges set but centers still soft. Cool on sheet 2 minutes, then transfer to wire rack.  
6. Melt chocolate chips with shortening (if using) in a heatproof bowl over simmering water or in short bursts in microwave, stirring until smooth.  
7. While cookies are warm but cooled enough to handle, spoon about 1 tsp melted chocolate onto the center of each cookie, leaving a ring of cookie visible around the edge. Let chocolate set at room temperature or refrigerate briefly.