It’s that time of year again. Who doesn’t love baking for the holidays?? You know what else I love? Getting home baked cookies in the mail from other bloggers. It’s such a tasty surprise! I was lucky enough to participate in the 2nd annual Great Food Blogger Cookie Swap. I partook last year as well and made these Red Velvet White Chocolate Chip Cookies and got some great ones in return.
You know what else is awesome about this cookie swap? It also helps donate to a great cause, Cookies for Kids’ Cancer. It is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
You can help out and donate directly as well DONATE TO COOKIES FOR KIDS CANCER.
This year I wanted to stick with finding a cookie that can stick with me for holidays to come. I can remember growing up loving buckeye balls. Chocolaty and Peanut Buttery goodness. Even one of the first recipes I posted on my blog were buckeyed related amazingness. Chocolate Peanut Butter Pretzel bites. Yum. (Excuse the lack of photography skills there).
These cookies are flipping delicious. I mean it. If you like chocolate and peanut butter, you have to make them. Or live close to me and I’ll make you some. Either way, they are going into my holiday (and them some) recipe box. They are a little time consuming, but pretty easy to make. They are chewy and CHOCOLATE AND PEANUT BUTTER. Do I really need to say more? I won’t.
Don’t worry though, I will do another post on the cookies I received. I want to make sure to link to the recipes on the other bloggers sites for you, so I have to wait a little bit.
Happy Holidays folks.
Buckeye Cookies Printable Recipe
Adapted from Brown Eyed Baker
Yields about 20 cookies
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder ½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened)
½ cup granulated sugar (plus about 1/3 cup extra)
½ cup light brown sugar
¼ cup smooth peanut butter
1 ½ teaspoon vanilla extract
¾ cup creamy peanut butter
¾ cup powdered sugar
Pinch of salt
Preheat your oven to 375 degrees 20 minutes before baking to allow it to reach proper internal temperature. Line 2 baking sheets with parchment paper and spray with cooking spray.
In a medium sized bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream the butter, the ½ cup granulated sugar, brown sugar and peanut butter on medium high speed until pale and fluffy. (3-5 minutes). Add in egg and vanilla and mix until just combined. On low speed, add in the remaining dry ingredients.
In a small separate bowl, mix the peanut butter, powdered sugar and salt with a fork until smooth. You can even get your hands a little dirty here.
Place the 1/3 cup of remaining granulated sugar in a small wide bowl to roll the cookies in.
Grab a heaping tablespoon of the cookie dough, roll it then flatten it well between your hands. Get about 1 teaspoon of the peanut butter mixture, roll it and place it in the middle of the flattened cookie dough. Wrap the dough tightly around the peanut butter and smooth out any cracks. Roll dough back into a nice ball and cover completely in sugar. Place on prepared cookie sheet and slightly flatten with the palm of your hand. Make sure cookies are 1-2 inches apart.
Bake for 9 minutes until, remove from oven and allow them to cool on cookie sheet for a couple minutes. Move to a wire cooling rack. Then ENJOY! (cookies should be stored in an airtight container to retain moisture.)