Buckeye Cookies with Peanut Butter Filling for 24 Servings

Instructions:

1. Prepare the Buckeye Filling. In a medium bowl, beat the 1 cup creamy peanut butter, 2 oz softened cream cheese, 1 cup sifted powdered sugar, and 1/2 tsp salt until smooth and combined. Note: The cream cheese helps this mixture hold its shape when rolled.
2. Portion the Filling. Using a small scoop, portion out 24 level teaspoons of the mixture. Roll them into smooth balls with your palms and place them on a tray in the freezer for 30 minutes to stabilize.
3. Cream Butter and Sugars. In a stand mixer, cream the 1 cup softened butter with 3/4 cup granulated and 3/4 cup dark brown sugars until light, fluffy, and aerated.
4. Add Wet Ingredients. Beat in the 1 large egg, the extra egg yolk, and 2 tsp vanilla extract until fully incorporated.
5. Incorporate Dry Ingredients. Whisk the 2 cups flour, 2/3 cup cocoa, 1 tsp baking soda, and 1/2 tsp sea salt. Gradually add to the wet ingredients on low speed until just combined. Note: Don't overmix here or the cookies will become tough.
6. Assemble the Cookies. Scoop 1.5 tablespoons of chocolate dough. Flatten it in your palm, place a frozen peanut butter ball in the center, and seal the dough completely around it.
7. Bake. Place cookies on parchment lined sheets and bake at 350°F (180°C) for 10 minutes. The edges should be set but the centers remain soft and slightly puffed.
8. Cooling. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. They are very fragile when they first come out of the oven!
9. Prepare the Glaze. Melt the 1 cup chocolate chips with 1 tbsp coconut oil until glossy and smooth.
10. Finish. Dip the top of each cooled cookie into the chocolate or drizzle it over the top. Let it set until firm to the touch.