The Buckeye Cookies flavour combination happens to be my favourite of all time. They start with a fudgy chocolate biscuits and are topped with a soft peanut butter truffle and a touch of chocolate. Our whānau (family) absolutely love them and our 15 year old often makes these for school lunches.
Confession time, I have never tasted anyone else's version of Buckeye cookies. I saw them one day when I was researching recipes and just had to give them a whirl. Described as fudgy pihikete (cookie) with pata pīnati (peanut butter) and tiakarete (chocolate), I knew I was on to a winner and I was right. These are simply irresistible!
If you want to ditch the cookie and just eat the pb truffle, I have created a seperate recipe just for you. These Buckeye Truffles (peanut butter truffles) have slightly different ratios to the ones I use in the pihikete (biscuit) but the same ingredients.
More Peanut Butter recipes:
You have to try these Ultimate Peanut Butter Cookies. Or do you need a slice that is reduced in huka (sugar)? Then this gluten and dairy free No-bake Peanut Butter Slice is absolutely what you need to try.
Videography and photography by Sarah Henderson.
Ingredient tips for the Buckeye Cookies:
- Peanut butter: Use favourite pata pīnati (peanut butter) in this recipe.
- Date syrup: Date or maple syrup both works to sweeten the peanut butter truffles. If you don't have either of those, golden syrup would also work well.
- Butter: I prefer salted pata (butter) but unsalted works so just use what you have.
- Brown sugar: Adds a delicious caramel flavour and softness to the cookies but huka one (caster sugar) also works.
- Flour: Plain flour or high grade flour both work in these cookies.
- Cocoa: I prefer Dutch cocoa in my baking but use what you have.
- Dark Chocolate: I love dark chocolate for its deep flavour but use your favourite.
Expert Tips:
Don't refrigerate the pōro pata pīnati (peanut butter truffles) as you make the chocolate cookies because it makes them too hard to press in to the warm cookies.
Take the time to whip the pata (butter) and huka (sugar) for the specified time. This will ensure a nice rise to the cookies and give the sugar time to dissolve into the butter.
Work very gently when you are indenting the cookies so they don't split. They will be warm when you do this so if they do split a little, just mould them back together with your hands.
STEP BY STEP INSTRUCTIONS FOR THE BUCKEYE COOKIES:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Peanut Butter Balls:
Add the pata pīnati (peanut butter), mīere teiti (date syrup) and wanira (vanilla) in to a bowl.
Sift in the puehu huka (icing sugar) and peru oneone (ground almonds).
Whakaranuhia (mix to combine).
Roll the mixture into 20 equal balls.
Leave the truffles on the bench as you make the pihikete tiakarete (chocolate biscuits).
Don't refrigerate them as it makes them too hard to press in to the warm cookies.
2. Preheat the Oven:
Pre-heat your oven to 170 °C.
3. Make the Chocolate Cookie Dough:
In to a large bowl, add the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla).
Whip it on high for 5 minutes until light and fluffy in colour and texture.
4. Roll the Cookies:
Roll the mixture in to 20 equal balls.
Place them on to a baking tray and press them down until they are 2 cm high (these biscuits melt down when they bake so don't squash them down too far).
5. Bake the Buckeye Cookies:
Bake in the preheated oven for 9 minutes.
Remove from the oven.
They will look soft when they come out, this creates a fudgy texture. They will harden a little as they cool.
6. Indent the Cookies:
While they are still warm, use a rounded teaspoon (measuring spoon) to press hollows in to the pihikete (biscuits).
These will have the pōro pata pīnati (peanut butter truffles) added in to them, so press down deeply so they sit in nicely.
7. Press on the Peanut Butter Truffles:
Place a peanut butter truffle in to the groves of each warm cookie.
Work gently as you pat them down until the truffle is flattened slightly.
8. Add the Chocolate:
Melt 70g of tiakarete parauri (dark chocolate) in the microwave in 20 second bursts, stirring after each time until melted and smooth.
Spread it evenly on top of the truffles with a teaspoon.
Sprinkle with flaky salt if you want to.
9. Chill:
Refrigerate for 15 minutes or until the tiakarete (chocolate) has set.
They are now ready to eat and share.
10. Add the Chocolate Decoration (Optional):
If you want to add the decoration on top, simply melt the extra 40g of tiakarete (chocolate), add to a piping bag with a small nozzle and create some shapes.
Refrigerate for around 15 minutes until the decorations are set.
Once they are set, add a small dot of melted chocolate on to the set biscuits and place the decoration on top.
Now they are ready to wow your guests.
Storing the Cookies:
Store them in a container with a lid in your pantry or in the fridge.
They will last up to 7 days.
There are so many more
Pihikete (Cookies) Recipes
These hand-held morsels of goodness always hit the spot.
DID YOU ENJOY THIS RECIPE?
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Buckeye Cookies - Pihikete Tiakarete me te Pata Pīnati
Ingredients
Peanut Butter Balls (Truffles) - Pōro Pata Pīnati
- ¾ C (195) pata pīnati māeneene (smooth peanut butter, room temperature)
- 2 tablespoon mīere teiti (date syrup or maple syrup)
- 1 teaspoon wanira (vanilla)
- 3 tablespoon puehu huka (icing sugar)
- 3 tablespoon peru oneone (almond meal)
Chocolate Biscuits - Pihikete Tiakerete
- 200 g pata kūteretere (softened butter)
- ¾ C (135 g) huka hāura (brown sugar, caster sugar also works)
- 1 tsp wanira (vanilla)
- 1 ¾ C (255 g) puehu parāoa noa (plain flour)
- ½ C (60 g) kōkō (cocoa, dutch is best)
The Chocolate - Te Tiakarete
- 70 g tiakarete parauri (dark chocolate, 50%)
- 1 teaspoon flaky salt (optional)
Chocolate decoration - Te Whakarākei Tiakarete (optional)
- 40 g tiakarete parauri (dark chocolate, 50%)
Instructions
Make the Peanut Butter Balls:
- Add pata pīnati (peanut butter), mīere teiti (date syrup) and wanira (vanilla) in to a bowl. Sift in the puehu huka (icing sugar) and peru oneone (ground almonds). Mix to combine.
- Roll the mixture into 20 equal balls.
- Leave the truffles on the bench as you make the pihikete tiakarete (chocolate biscuits). Don't refrigerate them as it makes them too hard to press in to the warm cookies.
Preheat the Oven:
- Pre-heat your oven to 170 °C.
Make the Chocolate Cookie Dough:
- In to a large bowl, add the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla).
- Whip it on high for 5 minutes until light and fluffy.
- Add the puehu parāoa (flour) and kōkō (cocoa). Gently stir until a dough forms.
Roll the Cookies:
- Roll the mixture in to 20 equal balls.
- Place them on to a baking tray and press them down until they are 2 cm high (these biscuits melt down when they bake so don't squash them down too far).
Bake the Cookies:
- Bake in the preheated oven for 9 minutes.
- Remove from the oven. They will look soft when they come out, this creates a fudgy texture. They will harden a little as they cool.
Indent the Cookies:
- While they are still warm, use a rounded teaspoon (measuring spoon) to press hollows in to the pihikete (biscuits).
- These will have the pōro pata pīnati (peanut butter truffles) added in to them, so press down deeply so they sit in nicely.
Press on the Peanut Butter Truffles:
- Place a peanut butter truffle in to the groves of each warm cookie.Work gently as you pat them down until the truffle is flattened slightly.
Add the Chocolate:
- Melt 70 g of tiakarete parauri (dark chocolate) in the microwave in 20 second bursts, stirring after each time until melted and smooth.
- Spread it evenly on top of the truffles with a teaspoon. Sprinkle with flaky salt if you want to.
Chill:
- Refrigerate for 15 minutes or until the tiakarete (chocolate) has set. They are ready to eat and share.
Add the Chocolate Decoration (Optional):
- If you want to add the decoration on top, simply melt the extra 40g of tiakarete (chocolate), add to a piping bag with a small nozzle and create some shapes. Set them in the fridge for around 15 minutes.
- Once they are set, add a small dot of melted chocolate on to the set biscuits and place the decoration on top. Now they are ready to wow your guests.
Storing the Cookies:
- Store them in a container with a lid in your pantry or in the fridge.They will last up to 7 days.
Roxane
Lovely and rich and moorish. Easy to make.
Naomi Toilalo WhānauKai
Love this and so happy to hear it!
Chelsea
I baked these last night and my husband said they might be the best biscuits I’ve ever made. I didn’t have enough peanut butter for the full mix so ended up making 2/3 of the biscuits with the peanut butter truffles and 1/3 with a dollop of raspberry jam (and melted chocolate) instead, which were also to die for.
Don’t be put off by the 3 components of truffles, cookie, and melted chocolate - they’re actually very straightforward and quick, and seriously delicious!
Naomi Toilalo WhānauKai
Chelsea - thank you so much for this wonderful review! I love that you improvised and made a raspberry version for some of them too. That is such a cool idea - you sound like an awesome baker! And, that is so cool cool that your hubby loved them too - they are always the best with feedback aye! So good. Ngā mihi nui!