No-Bake Chocolate Peanut Butter Buckeye Cookies

Amanda M. Rye

Get ready for the most decadent cookie you’ll ever meet. These no-bake chocolate peanut butter buckeye cookies are incredible (and easy)!

It was about time the humble no-bake cookie leveled up to new heights of gloriousness.

This buckeye version (basically meaning just two additional layers of peanut butter and chocolate) is so rich and so delicious!

No bake cookie with peanut butter frosting and chocolate ganache on square of parchment paper.

No-Bake Cookies

Classic no-bake cookies are a staple of my childhood. And they make up the base of these layered buckeye cookies.

To make my version of no-bake cookies, bring the following ingredients to a boil:

  • butter
  • granulated sugar + brown sugar
  • milk
  • cocoa powder
  • salt

After the mixture simmers for a minute or two, stir in:

  • peanut butter
  • vanilla
  • quick oats (don’t use old-fashioned or steel cut oats)
Making no bake cookies in saucepan.

I’m guessing this delectable no-bake cookie batter is going to give some of you major nostalgia.

No bake cookie batter in saucepan.

Shaping the Cookies

Scoop about three tablespoons of no-bake cookie batter for each cookie out onto parchment lined baking sheets and press the cookies into a round-ish shape.

Then using the back of a spoon or other device of your choice, make a little divot in the center of each mound so the cookies resemble cute little chocolate nests.

No bake cookie on parchment paper; no bake cookie with divet in center.

Peanut Butter Frosting

While the cookies set up and cool, make the peanut butter frosting/filling.

It’s ULTRA simple. Butter, peanut butter, powdered sugar, salt and vanilla.

And it’s ethereally creamy and fluffy. If you’re me, channel this advice: try not to snitch even the smallest of tastes or else you won’t be able to stop and the overall quantity might be compromised.

Glass bowl with creamy peanut butter frosting.

Whip up the ganache by pouring simmered cream over chocolate chips, letting them sit until melted and then stirring until glossy and smooth. Let this mixture cool until room temperature.

Dollop a spoonful of peanut butter frosting into the center of each cookie.

No bake cookie with peanut butter frosting.

Top with a dollop of ganache.

Spread it nice and swirly or leave it rustic and dabbled. Your choice. 🙂

Chill the cookies until the ganache is set. I mean, no judging from this corner if you dig into one right away, but just be aware, they are also very delicious chilled.

Lots of no bake chocolate peanut butter buckeye cookies on white parchment paper.

The culmination of these no-bake chocolate peanut butter buckeye cookies is not for the faint of heart.

They are sturdy and decadent. But the intense chocolate peanut butter flavors are amazingly delicious.

My kids LOVE these cookies, and with all that peanut butter, we’re basically at the point of justifying them as a protein shake and moving on with our lives. 😂

A fun new take on no-bake cookies, these cookies are a chocolate + peanut butter lover’s dream!

No bake cookie with peanut butter frosting and ganache with bite taken out.

One Year Ago: Overnight Cheesy Bacon Croissant Breakfast Casserole 
Two Years Ago: Cranberry Coffee Cake with Warm Vanilla Sauce
Three Years Ago: Make-Ahead Overnight Tater Tot Breakfast Casserole 
Four Years Ago: Easy Peanut Butter Chocolate Graham Cracker Toffee
Five Years Ago: Chocolate Peppermint Crinkle Blossom Cookies 
Six Years Ago: Overnight Creme Brûlée French Toast Bake 
Seven Years Ago: Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting
Eight Years Ago: Amazing Scottish Shortbread
Nine Years Ago: Orange Zested Cranberry White Chocolate Bliss Bars
Ten Years Ago: Chocolate Shortbread Fingers

No bake cookie with peanut butter frosting and ganache with bite taken out.

No-Bake Chocolate Peanut Butter Buckeye Cookies

No-Bake Cookies:

  • ½ cup (113 g) (8 tablespoons) butter (I use salted)
  • 1 ½ cup (318 g) granulated sugar
  • ½ cup milk
  • cup (28 g) natural, unsweetened cocoa powder
  • ¼ cup (53 g) packed light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup (191 g) creamy peanut butter
  • 3 cups (300 g) quick oats (see note)

Peanut Butter Frosting:

  • ¼ cup (57 g) (4 tablespoons) butter, softened
  • ½ cup (128 g) creamy peanut butter
  • ½ teaspoon vanilla extract
  • 1 ¼ cups (143 g) powdered sugar
  • Pinch salt

Chocolate Ganache:

  • ¾ cups (128 g) chocolate chips, semisweet or bittersweet
  • cup heavy cream
  • Line two baking sheets with parchment paper. Set aside.

  • For the cookies, in a medium saucepan, add the butter, granulated sugar, milk, cocoa powder, brown sugar, and salt.

  • Set the pan over medium-low heat and bring the mixture to a boil, stirring gently (not vigorously) to make sure it doesn’t stick. Once boiling, stop stirring, and cook for 60-90 seconds.

  • Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined.

  • Scoop about 3 tablespoons of dough into mounds on the baking sheets. Let cool for a few minutes and pat into round balls/circles. Press a divot into the center of each mound so it looks like a cute little chocolate nest.

  • For the peanut butter frosting, in a medium bowl using a handheld electric mixer (or in a stand mixer fitted with the whisk attachment), cream together the butter, peanut butter, and vanilla until creamy and smooth.

  • Add the powdered sugar and salt and mix until well-combined and creamy, 1-2 minutes, scraping down the sides of the bowl as necessary. Add a tablespoon of milk at a time and continue mixing if the frosting is too thick.

  • For the chocolate ganache, place the chocolate chips in a small bowl. Heat the cream to a simmer and pour over the chocolate chips. Let sit for 2-3 minutes. Stir with a rubber spatula until glossy and smooth. Let cool until room temperature.

  • Dollop peanut butter frosting (about a tablespoon) into the center of each no-bake cookie. (The frosting can be smoothed out with lightly wet fingertips.)

  • Spread a spoonful of the cooled chocolate ganache on top of the peanut butter frosting.

  • Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature.

Oats: quick oats work best in this recipe. Old-fashioned rolled oats or steel cut oats won’t work in this recipe (the texture will be too chunky and piece-y).
No-Bake Cookies: sometimes no-bake cookies can turn out grainy and/or gritty. To help prevent this, don’t stir once the mixture comes to a boil. Also, when adding the peanut butter and oats, stir gently (not vigorously) and don’t scrape the sides of the pan. 

Serving: 1 cookie, Calories: 196kcal, Carbohydrates: 24g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 88mg, Fiber: 1g, Sugar: 17g

Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Leave a Reply

Next Post

Week 28 ⋆ 100 Days of Real Food

Need some ideas for dinner this week? Take a peek at what I feed my family with this FREE Weekly Real Food Dinner Plan, complete with 5 dinners, side items, and a treat. Why Meal Plan? Not only does meal planning save you time and money, but I quickly learned […]
Week 28 ⋆ 100 Days of Real Food

You May Like