Go Back
Buckeye Cookies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Buckeye Cookies and More Pressure Cooker Treats That You'll Love

These rich Buckeye Cookies are a pressure-cooker twist on the classic treat. Chewy chocolate cookies are topped with a creamy peanut butter layer and rich chocolate ganache — all with the convenience of your favorite kitchen appliance.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 11 minutes
Total Time 46 minutes
Course Soup
Cuisine Mexican
Servings 12 cookies
Calories 920 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Baking sheet lined with parchment

Ingredients
  

Cookie Dough

  • 1 cup unsalted butter melted
  • 0.5 cup natural cocoa powder
  • 1 cup granulated sugar
  • 0.75 cup light brown sugar firmly packed
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.75 teaspoon salt

Peanut Butter Filling

  • 2 cups creamy peanut butter
  • 0.5 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 2.25 cups powdered sugar

Chocolate Topping

  • 1.5 cups semisweet chocolate chips or couverture chocolate
  • 6 tablespoons heavy cream

Instructions
 

Instructions

  • Stir together melted butter and cocoa powder until combined in a large bowl.
  • Add granulated sugar, brown sugar, egg, egg yolk, and vanilla. Stir well.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually stir dry ingredients into wet mixture until completely combined.
  • Cover dough and chill in refrigerator for 30 minutes. Preheat oven to 350°F.
  • Scoop dough into balls, roll smooth, and place 2" apart on parchment-lined baking sheets.
  • Bake for 9–11 minutes. Flatten tops gently right out of the oven with a flat-bottomed glass. Cool cookies for 5 minutes before transferring to racks.
  • Make the peanut butter layer: beat together peanut butter and butter until smooth, then mix in vanilla and salt. Add powdered sugar until stiff and smooth.
  • Portion peanut butter mix, roll into balls, flatten into discs and press gently onto cooled cookies.
  • Make chocolate topping: warm cream until steaming, pour over chocolate chips, cover and let stand 5 minutes. Stir until smooth.
  • Drizzle chocolate over cookie tops and let firm up before serving. Chill briefly to speed setting if needed.

Notes

Cookies will stay fresh for up to 5 days at room temp in an airtight container. Freeze for longer storage, or freeze unbaked dough balls for baking on demand.