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Two of your favorite desserts in one! Buckeye No Bake Cookies are the ultimate sweet treat for chocolate and peanut butter lovers.

We’ve had a secret for the past 4 years. It’s a recipe Maddie created that we’ve kept hidden, not because we wanted to keep it from you, but because time slips away quickly.

You remember our buckeye brownie cookies? Friends and family ask us to make these often. Today though, we introduce to you Buckeye No Bake Cookies. Our family loves no bake cookies and peanut butter buckeyes, so it was only natural we put the two together into one dreamy cookie. Just take a look at it:

no bake buckeye cookies with one cut in half

Why you’ll love this recipe:

Two classic recipes in one: no bake cookies and buckeye candies.
Only takes about 5 minutes of stove top cooking. No oven needed!
Loaded with chocolate, peanut butter & oats.
The cookie base has dark chocolate melted in, plus more chocolate on top.

There are three parts to this chocolate peanut butter cookie:

No Bake Cookie. I have the BEST no bake cookie recipe because it is fudgy and tender. Not dry at all. I used that same recipe for this, but I did add a few more instant oats so that it could hold up to the weight of the peanut butter ball on top. You can use 2 ½ cups of oats if you’d like the cookie base softer.
Peanut Butter Ball: Our buckeye recipe calls for a few additional ingredients, but we kept this peanut butter ball simple: powdered sugar and creamy peanut butter.
Chocolate Topping: Although you can use chocolate bars or chocolate chips, Ghirardelli has melting wafers that melt easily and are ideal for dolloping on top of this cookie. Use milk chocolate or dark chocolate, whichever you prefer.

How to Make Buckeye No Bake Cookies

Make the peanut butter balls:

In a medium bowl, use a hand mixer to mix together the peanut butter and powdered sugar, scraping the bowl as needed. Mix until well combined. Roll the peanut butter filling into 24 equal sized balls. Set aside.

peanut butter and powdered sugar in a bowl

Make the no bake cookies:

Combine butter, milk, sugars, and cocoa powder. Cook over low heat until butter melts, stirring occasionally. Do not turn up heat to make the process go by faster.
Once boiling, turn heat up to medium, stirring constantly.
Continue boiling for 1 minute and then take off heat. (Set a timer to prevent overcooking.)

Add in peanut butter and vanilla extract and stir.
Add in oats and stir again.
Add in chopped dark chocolate and give a quick stir (Don’t mix it in completely. You want a little bit of a chocolate swirl.)
Drop onto parchment lined sheet pan. I get 24 cookies.

chocolate sauce with peanut butter in a pan

oatmeal in chocolate sauce in a saucepan

Assemble the cookies:

Place a peanut butter ball in the center and press down slightly, then melt the chocolate and spoon over top to cover the peanut butter ball.

no bake cookies with a peanut butter ball on top

Let the cookies sit out until the chocolate sets, then you can store them in an airtight container.

For a variation, try Nutella instead of peanut butter in the cookies and in the middle.

Buckeye No Bake Cookies

4.67 from 3 votes

Two of your favorite desserts in one! Buckeye No Bake Cookies are the ultimate sweet treat for chocolate and peanut butter lovers.

Servings 24

Prep Time 25

Cook Time 5

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Ingredients

For the buckeye:

1 cup creamy peanut butter 240 grams
1 cup powdered sugar 120 grams

For the no bake cookies:

½ cup salted butter 4 ounces
½ cup whole milk
1 cup light brown sugar 200 grams
1 cup granulated sugar 201 grams
¼ cup cocoa powder 20 grams
¾ cup creamy peanut butter 180 grams
2 teaspoons vanilla extract
3 cups instant oats 290 grams
3 1/2 ounces high quality dark chocolate cut into chunks

For the chocolate topping:

10 ounces Ghirardelli Dark or milk chocolate melting wafers

Instructions

Make the buckeye filling:

In a medium bowl, use a hand mixer to mix together the peanut butter and powdered sugar, scraping the bowl as needed. Mix until well combined.
Roll the peanut butter filling into 24 equal sized balls. Set aside.

Make the cookies:

Combine butter, milk, sugars, and cocoa powder. Cook over low heat until butter melts, stirring occasionally. Do not turn up heat to make the process go by faster.
Once boiling, turn heat up to medium, stirring constantly.
Continue boiling for 1 minute and then take off heat. (Set a timer to prevent overcooking.)
Add in peanut butter and vanilla extract and stir.
Add in oats and stir again.
Add in chopped dark chocolate and give a quick stir (Don’t mix it in completely. You want a little bit of a chocolate swirl.)
Drop onto parchment lined sheet pan. I get 24 cookies.
Place a peanut butter ball in the center and press down slightly.

Melt the chocolate:

In a small microwave-safe bowl, melt the chocolate wafers in 20-30 second increments, stirring between each interval. This should take less than 2 minutes total to melt, but melt it slowly.
Spoon melted chocolate overtop each cookie.
Allow the cookies to rest until the chocolate is set.
Store in an airtight container at room temperature.

Notes

The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**