PEANUT BUTTER & CHOCOLATE (BUCKEYE) COOKIES

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It’s almost been six months since I moved to Ohio and I have been appropriately schooled in all things OSU. While I don’t care about the sports teams, I certainly paid attention when I started seeing buckeye desserts everywhere, including my local Whole Foods.

I’m still a beginner when it comes to baking, but I knew I had to try and recreate the Whole Food’s Buckeye cookies after buying their’s several weeks in a row.

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Cookie Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup natural, unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 Tbsp (1 stick) unsalted butter
  • 3/4 cup  sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon honey

Peanut butter Frosting Ingredients

  • 8 Tbsp (1 stick) unsalted butter
  • 1 cup of peanut butter (creamy)
  • 2 cups of powdered sugar
  • 2 Tbsp of milk

Directions

  1. In a bowl, mix the flour, cocoa, baking soda, and salt.
  2. In a large bowl with a hand mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed.  Add the egg, vanilla, and honey. (Start on low speed because things WILL fly out of the bowl.)
  3. Add the dry ingredients to the wet, a fourth at a time, mixing after each addition. When well mixed, remove the dough, and form it into a ball. Then wrap it in plastic wrap, and chill it in the refrigerator for 20-30minutes.

    While the dough is chilling in the refrigerator, make the peanut butter icing.

  4. Place the butter and peanut butter into a bowl, and beat with the electric mixer. Gradually add the sugar, and when it starts to get thick, add the milk until all of the sugar is mixed in and the frosting is thick. (If you have an apron wear it! Also, don’t wear black…I had powdered sugar all over myself). Mix until fluffy.
  5. Take the dough out of the refrigerator, preheat the oven to 350°F. Break off a chunk of dough from the ball of dough and place it between two pieces of parchment paper. Use a rolling pin to roll the dough out to an even thickness.
  6. Use the rim of a small glass (or an OSU cookie cutter, do those exist??) to cut out cookie shapes from the rolled out dough.
  7. Place on a greased baking sheet, allowing at least a half inch between cookies.
  8. Bake for 10 minutes.
  9. Remove from oven and let cool for five minutes before removing the cookies from the tray to cool completely on a rack.
  10. Spread the peanut butter icing on the bottom of one cookie and top with another cookie to make sandwich.

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Enjoy with a tall glass of milk. 😉

 

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