Cookie Dough Buckeyes

Cookie dough buckeyes bring me SO much joy, it’s practically unexplainable. But I’m going to try to explain it.

When I was a kid, I certainly had my fair share of favorite treats. Puppy chow, Little Debbie snacks, cookie dough, you name it. But of course, the ones I loved the most deeply were the ones I “shouldn’t have”, aka the salmonella-risky ones. Obviously, though, I threw caution to the wind and ate the cookie dough anyways. I mean, the risk was worth the reward every single time, clearly. Tollhouse cookie dough? Oh yeah, I’d risk being sick a day or two for a few big bites of the heavenly snack.

On another note… buckeyes were also top tier (and still are!). They were just unmatchable! I like to think that buckeyes are the reason my love for the peanut butter chocolate combo runs so deep, but who knows… maybe it’s genetic, ha! Anyways, being fromOhio it was almost a sin not to like buckeyes. And although I did not go to Ohio State for college, the love for buckeyes… in food form…. runs DEEP.

The message here? I have some deep rooted love for snacks and treats from my childhood, so I packaged that love into one super “childhood reminiscent” treat – cookie dough buckeyes! They are buckeye filling, covered in edible homemade chocolate chip cookie dough, all costed in a chocolate shell. Heavenly, might I say?! Catch some recipe tips below, followed by the full recipe!

How do I heat treat my flour so that it’s safe to eat?

Spread your flour onto a baking sheet and bake it at 350 degrees Fahrenheit for 7 minutes. This will make it safe to eat! Please note, you cannot eat raw flour, so pre-baking, or heat-treating your flour is essential!

Do I need to use mini chocolate chips?

Nope! You can use regular chocolate chips if that’s what you have on hand. I recommend mini since buckeyes are mini, but whatever floats your boat!

How long are these good for?

These are good for about 5 days, stored in the refrigerator.

How should I store these?

Store your cookie dough buckeyes in the fridge!

Cookie Dough Buckeye Balls

4 from 18 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

9

servings

Prep time

30

minutes

Ingredients

• Cookie Dough

• 6 Tbsp Unsalted Butter

• 1/4 Cup Brown Sugar

• 2 Tbsp + 2 tsp Cane Sugar

• 2 Tbsp Milk of Choice

• 1/2 Tbsp Vanilla Extract

• 3/4 Cup All Purpose Flour – heat treated

• 1/2 Cup Mini Chocolate Chips

• Buckeye Filling

• 1/4 Cup Natural Peanut Butter

• 1/2 Cup Powdered Sugar

• 1 Tbsp Unsalted Butter, softened

• Chocolate Coating

• 1 Cup Chocolate Chunks or Chips, for melting

Directions

• Buckeye Filling
• Add Peanut Butter & Unsalted Butter to a bowl and beat with a hand mixer or stand mixer until combined.
• Add powdered sugar and gradually mix in with hand mixer or stand mixer until the filling thickens up.
• Place peanut butter mixture into the refrigerator while you prepare the cookie dough.
• Edible Cookie Dough
• Begin by creaming the butter with either a hand mixer or stand mixer. Gradually add in both cane sugar and brown sugar and continue mixing until well incorporated. This should be about 2 – 3 minutes of mixing. Once done, the combined butter and sugar should be a thick, light brown mixture.
• Next, mix in vanilla extract and the milk of your choice.
• Then, add the all purpose flour (please do not eat raw flour! see note above on how to heat-treat) and mix with wet ingredients until your dough comes together.
• Finally, add the chocolate chips to the cookie dough and fold them in.
• Cover and refrigerate the cookie dough for at least 1 hour, preferably 2.
• Putting it all together
• Once the cookie dough has chilled, remove it from the fridge and with a cookie scoop, scoop all of the dough into dough balls and set aside.
• Then, remove the peanut butter buckeye filling from the fridge and scoop into balls that are about 1 teaspoon in size. These will go inside the cookie dough so they need to be small.
• Then, flatten each cookie dough ball between your palms and place one scoop of buckeye filling inside. Then, wrap the cookie dough around the peanut butter filling so that it fully covers the filling.
• Roll each stuffed dough ball in between your hands to smooth them out. Then, place each one onto a plate or pan and refrigerate once more – for about an hour.
• While the cookie dough is chilling, melt your chocolate over either a double boiler or in the microwave in 30 second increments.
• Once the chocolate has cooled slightly, remove the cookie dough from the fridge and dunk each one in chocolate