Chocolate Peanut Butter Buckeye Cookies take everything you love about a peanut butter ball (a "Buckeye") and combine it with a soft and chewy chocolate cookie.
In a small bowl, add the peanut butter, powdered sugar, and vanilla and whisk until smooth. Set aside.
To Make the Chocolate Cookies:
Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, add the flour, cocoa powder, and salt and whisk together. Set aside.
In a large bowl, add the butter and sugar and cream together with a hand mixer until creamy.
Add the egg yolk and vanilla and beat to combine.
Add in the dry ingredients, in two parts, and mix on low until the dough comes together.
Use a medium cookie scoop to scoop out the dough into balls then slightly flatten them in the palms of your hands, then place them on the prepared cookie sheets, about 2" apart.
Use the back of a teaspoon to press a well into each cookie.
Scoop out approximately 1 teaspoon of peanut butter mixture, roll it into a ball and place it into the indentation you created in the dough. Repeat until complete.
Bake for approximately 15 minutes or until the edges are just firm to the touch.
Remove from the oven, let cool on the cookie sheets for 5 minutes, before removing to cool completely.
Once cool, melt your chocolate in a microwave safe bowl then pour it into a plastic baggie. Snip the very tip of the baggie and drizzle the melted chocolate over the cooled cookies.
Enjoy!
Notes
I thinned my chocolate with a very small amount (probably 1/4 teaspoon) of coconut oil to make it smooth.Recipe from The Easy Homemade Cookie Cookbook