Peanut butter inception right here. If you thought peanut butter chocolate chip cookies couldn’t get any better, stuff them with a buckeye!
This week somehow both crawled and flew by at the same time. I feel like Monday was weeks ago and yet can’t believe it’s the weekend already. Not that I’m complaining, but if you noticed I haven’t posted any recipes since last Saturday. Oops! Hope you guys are okay with more peanut butter and chocolate because if I keep this trend going, more than 50% of the recipes you’ll be getting from now until the new year will be peanut butter and chocolate. Doesn’t sound like a bad existence if you ask me! But I swear I am dreaming up yummy football-watching appetizers, Halloween treats, Thanksgiving menu items, and beyond. I just need to find the time to make them.
But guys, I did something. Remember the buckeyes I made with bacon grease in place of half the butter? Well I may have made them even more sinful by stuffing them inside of these peanut butter chocolate chip cookies. And by maybe I mean that’s exactly what happened. I almost experimented with substituting half the butter in the cookie dough with bacon grease but decided I would do without for now because you can make these with any kind of buckeye: store bought, homemade, or baconified. Fair warning though, bacon cookies will happen at some point. But I digress.
These cookies did not spread very much, likely due to the fact that there is a glob of peanut butter and sugar covered in chocolate in the middle. Minor details. But you know what? These were the best round cookies ever! I mean come on, did you really expect any less? These bad boys are the perfect treat for #PBChocSat not just because it’s yet another Buckeye home game but we had to sell our tickets due to participating in the 65 mile bike ride benefiting Cystic Fibrosis again today! Granted, we might opt for the 40 mile route due to a complete lack of training this year – 65 miles took 5.5 hours last year WITH training. But whether we do those extra 25 miles or not, these are going to be much deserved at the finish line!
For those of you chomping at the bit for wedding progress updates, not much progress has been made since last Saturday. My ring will probably be done just shortly after we go home to Rochester, NY for our engagements photos. I was tempted to postpone the photos for it but the wood ring Bob made as a placeholder will work just fine. As for venues, we have a couple more to visit this upcoming week and afterwards we hope to narrow down our venue and pick a date based on availability – exciting! And then since I’ve been told shopping for a dress 12 months before the wedding is “not early, it’s on time” I am embarked on my first round of wedding dress shopping this weekend, because we likely will be picking a date less than 12 months from now which according to the experts means I’m already late. Wedding stuff is crazy isn’t it?? Anywho, follow my stories on Instagram for footage along with other food shenanigans.
Two years ago: Apple Pecan Praline Bread
Three years ago: White Chocolate Apple Blondies
Four years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches
Six years ago: Healthier Oatmeal Raisin Cookies
BUCKEYE STUFFED PEANUT BUTTER CHOCOLATE CHIP COOKIES
Makes approximately 3 dozen
2-1/4 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup creamy peanut butter
1 cup packed dark brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg + 1 yolk, room temperature
2 cups mini or regular semisweet chocolate chips
Approximately 3 dozen buckeye candies (homemade)
- Sift together the flour, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, peanut butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
- Roll 1.5 tablespoons of dough around a buckeye candy, sealing the cookie dough around it so it’s completely enclosed. Repeat with all of the dough and buckeyes and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 10 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
Source: Adapted from my Salted Caramel Peanut Butter Chocolate Chip Cookies.