It wasn’t until a few years ago when I was blogging a lot that I discovered what Buckeyes are. I figured that they were from Ohio, since that is the mascot of Ohio State. Over time I learned that they are peanut butter covered with chocolate. They are supposed to look like the Buckeye tree, but I have no idea if that is accurate or not! The candies are very popular, and honestly, any time that you combine chocolate and peanut butter, it’s a good thing.
Growing up I disliked thumbprint cookies, but I have discovered that there are so many variations that are more unusual than the traditional ones. This thumbprint cookies takes the flavors of Buckeye candy and turns it into a cookie. I thought that sounded great, so I put these on the list to make. The original recipe noted that it would make 28 cookies, which didn’t seem to bad.
You start these cookies by making the peanut butter filling. I note that you should use creamy peanut butter, but I suppose crunchy would work, it’s just very difficult to mix all of the ingredients together, so why make it harder? The cookies don’t pose any problems, and they aren’t too sticky to shape, which is nice. This recipe makes about double the amount of filling that I needed, but that will vary depending on the size of your cookies and thumbprints. I really like these cookies; the chocolate part isn’t super sweet, as you can taste the bitterness of the cocoa powder. The peanut butter filling is very sweet, and the combination of the two is just right.
Buckeye Thumbprint Cookies
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup butter, room temperature
1 cup sugar
1 large egg yolk
1 teaspoon vanilla
4 ounces chocolate, chopped
1 teaspoon shortening
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
Make the filling: in a small bowl, beat together the peanut butter, powdered sugar, and vanilla until smooth. Set aside.
In a medium bowl, whisk together the flour, cocoa, and salt. In a large mixer bowl, beat the butter and sugar on medium until smooth. Add the egg yolk and vanilla and mix again on medium to incorporate. With the mixer running on low, gradually add the flour mixture until the dough comes together.
Shape the dough into 1-1/2tablespoon balls and place on the prepared baking sheets. Flatten each cookie with the palm of your hand and then make an indentation in each cookie with the end of a wooden spoon or similar item.
Shape the peanut butter filling into ½” balls and place one in each cookie. Again, flatten the cookies slightly.
Bake for about 14 minutes, until the cookies are set along the edges. Cool on the baking sheet for 5 minutes before removing to a wire rack.
Once the cookies are cool, melt the chocolate and shortening in the microwave, stirring every 30 seconds, until the mixture is smooth. Drizzle the chocolate over the cooled cookies. Allow the chocolate to set before serving.
Recipe from Snappy Gourmet