What are Buckeye cookies?
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. This flavour combination happens to be my favourite of all time, I have even created a Pata Pīnati – Peanut Butter category on my website. This recipe has a few steps but each one is simple. Our whānau (family) absolutely love them and our 15 year old often makes these for school lunches.
What is the process of making Buckeye Cookies?
First, make the pihikete tiakarete (chocolate biscuit) with pata (butter), huka hāura (brown sugar), wanira (vanilla), kōkō (cocoa) and puehu parāoa (flour). Press groves in to each baked pihikete (biscuit) so the pōro pata pīnati (peanut butter truffle) can sit in. Now make the not-too-sweet pōro pata pīnati (peanut butter and press them in to the fudgy cookies. Squash them down so the tops are flat and smear a touch of tiakarete (chocolate) on top. Complete them with a sprinkle a dash of flaky salt on top of each one or go a step further. If you are wanting to make them a little bit fancy, add a chocolate decoration as well. Now you have the most epic pihikete (cookie) of your life! Enjoy it with a nice cup of kawhe (coffee).
Can I make the peanut butter truffles without the biscuit?
Āe mārika – yes indeed. I have created a seperate recipe just for you, the purest at heart. Head to this recipe for the Buckeye Truffles (peanut butter truffles) as the ratios are slightly different to the ones I use in the pihikete (biscuit).
More Peanut Butter and Chocolate recipes to try:
Want a no-bake slice that is full of pata pīnati (peanut butter)? Try this No-bake Marshmallow Slice, it is a flavour sensation. Want to try a pihikete (biscuit) dedicated to pata pīnati (peanut butter)? You have to try these Ultimate Peanut Butter Cookies. Or do you need a slice that is reduced in huka (sugar)? This no gluten free and dairy free No-bake Peanut Butter Slice is absolutely what you need to try.
Videography and photography by Sarah Henderson.
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 tbsp mīere teiti (date syrup or maple syrup)
- 1 tsp wanira (vanilla)
- 3 tbsp puehu huka (icing sugar)
- 3 tbsp 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 tsp flaky salt (optional)
Chocolate decoration – Te Whakarākei Tiakarete (optional)
- 40 g tiakarete parauri (dark chocolate, 50%)
Instructions
Peanut Butter Balls – Pōro Pata Pīnati
- 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.
Chocolate Biscuits – Pihikete Tiakarete
- Pre-heat your oven to 170 °C on the bake setting.
- In to a large bowl, whip the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) for 4-5 minutes until light and fluffy. Add the puehu parāoa (flour) and kōkō (cocoa). Gently stir until a dough forms.
- Roll the mixture in to 20 equal balls. Place them on to a baking tray and press them down until they are 2cm high (these biscuits melt down when they bake so don't squash them down too far).
- Bake in the preheated oven for 9 minutes. They will look soft when they come out, this creates a fudgy texture. They will harden a little as they cool.
- Remove from the oven and use a rounded teaspoon (measuring spoon) to press hollows in to the pihikete (biscuits) while they are warm.
- Press each peanut butter truffle in to the groves of the warm biscuits, work gently. Prepare the tiakarete (chocolate).
The Chocolate – Te Tiakarete
- Melt 70g of tiakarete parauri (dark chocolate) over a double boiler or in the microwave in 20 second bursts. Spread it evenly over top of the truffles. Sprinkle with flaky salt.
- Refrigerate for 15 minutes until the tiakarete (chocolate) has set. They are ready to eat and share. Store them in a container with a lid in your pantry.
The Chocolate Decoration – Te Whakarākei Tiakarete (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.
- 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.
Lovely and rich and moorish. Easy to make.
Love this and so happy to hear it!
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!
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!