Double Chocolate Buckeye Cookies for the Food Blogger Love Cookie Exchange

Growing up one of my favorite treats were Buckeye candies- decadent chocolate balls with a creamy peanut butter center. These delicious cookies are inspired by the Buckeyes I know and love. They have a brownie like texture and if you love peanut butter and chocolate as much as I do, I bet you can’t eat just one!

I joined the Food Blogger Love Cookie Exchange this year to spread a little love this holiday season by exchanging cookies with fellow food bloggers! You are secretly matched with 3 bloggers and you send each a dozen cookies. Then you receive a dozen cookies from 3 different bloggers too. I received Cherry Nut Nuggets from That Recipe, Gingerbread Biscotti from Turnips to Tangerines, and Chocolate Malted Whopper Drops from Sarah Cooks the Books. They were all delicious and perfect for holiday snacking! Ashton even took a plate full to work and they were gone in minutes!

Scroll down to see my recipe then visit the link up here: http://thepintertestkitchen.com/2016-fblcookieexchange-holiday-cookie-roundup to see all the other delicious cookie recipes in the Cookie Exchange!

Ingredients:

Makes 3 dozen cookies

1 stick {1/2 cups} butter, softened
3 eggs
1 cup brown sugar
1/2 sugar
2 cups semi sweet chocolate chips
1/2 cup unsweetened cocoa powder
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3/4 cup creamy peanut butter
3/4 cup powdered sugar

Directions:

Preheat oven to 350 degrees.
Line 2 baking sheets and set aside.
In a large bowl add flour, cocoa powder, salt, and baking powder. Mix to combine and set aside.
In a large mixing bowl add softened butter and brown and white sugar.
Mix on medium speed until smooth then mix in eggs and vanilla.
With the mixer on low slowly add the flour mixture until combined.
Turn the mixer off and pour in chocolate chips and gently stir.
Using a small scoop, scoop out dough and place in rows on baking sheets {I baked in batches and filled 3 baking sheets}.
In a separate bowl add powdered sugar and peanut butter.
Mix well {I like to use a hand mixer} until combined.
Using a small spoon or a melon baller scoop out balls of peanut butter and roll into balls in your hand.
Press each ball into the center of each chocolate cookie flattening slightly.
Bake for 10 minutes and let cool slightly before removing to a cooling rack.

In a large bowl add flour, cocoa powder, salt, and baking powder. Mix to combine and set aside.

In a large mixing bowl add softened butter and brown and white sugar.

Mix on medium speed until smooth.

Mix in eggs and vanilla.

With the mixer on low slowly add the flour mixture until combined.

Turn the mixer off and pour in chocolate chips.

Gently stir.

Using a small scoop, scoop out dough and place in rows on baking sheets

{I baked in batches and filled 3 baking sheets}.

In a separate bowl add powdered sugar and peanut butter.

Mix well {I like to use a hand mixer} until combined.

Using a small spoon or a melon baller scoop out balls of peanut butter.

Roll into small balls in your hand.

Press each ball into the center of each chocolate cookie flattening slightly.

Bake for 10 minutes at 350 degrees.

Let cool slightly before removing to a cooling rack.

These delicious treats are perfect for shipping to friends and family for the holidays!

Find my other favorite holiday cookies here.

Cookies for #breakfast is acceptable during the #holidays , right ? Thanks for the sweet treats @thatrecipe and @sarahcooksthebooks ! #FBLCookieExchange #FoodBloggerLove #cookies #coffeebreak

A photo posted by Nicole (@flchefnicole) on Nov 22, 2016 at 11:07am PST