My last post for #Choctoberfest had to be another cookie. And since I am from Ohio, had to go with a cross between a Buckeye and a cookie.
What is an Ohio Buckeye? In 1953, the Ohio legislature designated the Ohio Buckeye, as Ohio’s official state tree. The tree is called the buckeye because its nuts resemble the shape and color of a deer’s eye. The buckeye is relatively common in Ohio, growing especially well along rivers and streams and in floodplains.
After that, “buckeye” was a nickname used for the people of the state of Ohio. The Ohio State University began using it as it’s nickname officially in 1950. They adopted Brutus Buckeye as its mascot. From there, the “Buckeye candy” came to life! Buckeye candy is made to look like the tree’s nut. First, it is a ball of peanut butter fudge dipped in milk chocolate. There is a small circle of the peanut butter left visible.
Food Network
This week is #Choctoberfest.
#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more.
I was sponsored by Divine Chocolate. Divine Chocolates sent me some amazing products, like baking bars and cocoa to help create some chocolate goodies for all of you. Even though it is sponsored, all opinions are my own.
Monday’s Post – Welcome to #Choctoberfest & Giveaway Details
Tuesday’s Post – Best Ever Chocolate Cake w/ Whipped Chocolate Frosting
Wednesday’s Post – Chocolate Blossom Cookies
If you haven’t heard of Divine Chocolate, they are the ONLY Fairtrade chocolate company in the world that is co-owned by cocoa farmers. Kuapa Kokoo Farmers’ Co-operative in Ghana co-owns Divine Chocolate and receives the largest share of business, which is 44%. Kuapa members receive a fair price for the sale of their cocoa beans and are able to sustain their livelihoods both socially and economically.
Divine Chocolate and Kuapa Kokoo, both led by women, are pioneering progress toward Sustainable Development Goal 5 — this goal aims to achieve gender equality and women’s empowerment. And, of the 100,000 Kuapa Kokoo farmers who co-own the company, more than a third are women.
Aside from an amazing story and mission, their products are amazing. Their entire line of baking products are Vegan Society Certified and made with the highest quality cocoa for an exquisite melting point, rich consistency, and delicious taste.
In this cookie recipe, I used Divine Cocoa Powder in the cookie base and the Divine Chocolates Baking Bar for the chocolate topping.
I am a huge fan of how well these baking bars melt in the microwave. I usually have the worst luck when it comes to melting chocolate. I have to admit, I usually skip over recipes that involve melting or dipping chocolate. This is a game changer for me.
Can’t wait to hear what you guys think of this cookie.
- 1¾ cup all-purpose flour
- ¼ cup + 1 TBSP unsweetened cocoa powder (I used Divine Chocolate brand)
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 8 TBSP butter, room temp
- 1 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- Peanut Butter Topping:
- ¾ cup creamy peanut butter
- 4 TBSP butter, room temp
- ¾ cup powdered sugar
- ½ tsp vanilla
- Chocolate Topping:
- 1 (4-5 oz) baking bar - semi sweet
- -or- 1¼ cup milk chocolate chips & 3-4 TBSP heavy cream
- Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper.
- In a large bowl, beat butter and brown sugar together on medium speed for 2-3 minutes.
- Beat in egg and vanilla until combined.
- Add cocoa, baking soda, salt, and flour just until combined.
- Dough will be thick. Using cookie scoop or scoop by TBSPfuls - roll into a ball and place an inch apart on cookie sheet. Repeat.
- Using the bottom of a glass, slightly press down on each cookie to flatten the tops slightly.
- Bake 11-13 minutes.
- Cool on baking sheet for 5 minutes, then remove to wire rack to cool completely.
- Make the Peanut Butter Topping:
- Add all the ingredients in a bowl and beat on medium speed for 3-4 minutes.
- Scoop up the peanut butter by rounded teaspoons and frost each cookie leaving the edges showing.
- Make the chocolate topping:
- If using Baking Bar chocolate, melt in microwave for a minute on 50% power. Stir and heat in 30 second increments on 50% power until fully melted.
- If using chips/heavy cream, combine together and put in microwave and heat for 30 seconds and then 10 second increments until fully melted. If too thick, add another TBSP heavy cream.
- Let chocolate cool slightly, then dip the tops slightly into the chocolate. Let chocolate set for at least an hour, then store covered in a cool place for up to 10 days.
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Perfect cookies, the right balance of chocolate and peanut butter! I’m keeping the peanut butter frosting recipe handy, because it’s not too peanut buttery, not too thick, but still light and I bet it goes great on brownies and cupcakes! The cookies are nice and chocolatey; I may have munched on a couple while I was waiting for them to cool, haha :D They taste very nice in their own, but the added layers of peanut butter and chocolate make them amazing. I know these are going to be a hit with my coworkers!
Thanks for sharing!! So glad you enjoyed as much too! Good idea on using the peanut butter frosting on other things. It definitely would be good on brownies etc. I’ll have to keep that in mind next time!! 😃