These lil suckers are Buckeye Delights. And I mean they are D E L I G H T F U L !!!
Chocolate sugar cookie, peanut butter and chocolate frosting. What’s NOT to love?!?!
First I lined mini muffin tins with paper liners. I used two different designs of papers because I didn’t have enough of one kind in this size. And that hurt. I love to match everything and now the papers are mismatched like a bad pair of socks. I mixed up the cocoa-ified sugar cookie dough and pressed into the bottom of the paper liner and made a thumbprint in them.
Then came the best part: the peanut butter dough ball in the middle! I may have stuffed a few of these bad boys right in to my mouth as I was making them to go in the cooked cookie cups. But who’s counting?
These buckeyes are similar to the ones I featured here.
And then comes the chocolate frosting on top. Like a cherry on top, but even better! Sadly the frosting I was making never thickened enough to spread on top, but luckily I had premade whipped chocolate frosting in the fridge that I used instead. And the last step is mixing chocolate and peanut butter in a baggie and making cute swirly marks on top of the buckeye delight.
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter
- Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
- In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
- In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
- Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Thanks to Betty Crocker for the recipe 🙂 And thanks to my work friend Amy for introducing me to this magnificant treat!
Don’t pass by these treats after reading this post! They are screaming at you and they want in your belly!
You won’t be disappointed 🙂