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Brenda Thompson

Buckeye Cookies

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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 138
Ingredients Method

Ingredients
  

Chocolate Cookie Base
  • ¾ cup butter softened
  • 1 ¼ cups white sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ¼ teaspoons baking powder
  • ⅛ teaspoon salt
Peanut Butter Filling
  • ½ cup powdered sugar
  • ½ cup peanut butter
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
Topping
  • ½ cup low-fat milk
  • ½ cup semi-sweet chocolate chips
  • 1 tablespoons creamy peanut butter

Method
 

To Make Cookie Base
  1. Heat oven to 350°F.
  2. Spray 36 mini muffin cups with non-stick cooking spray; set aside.
  3. In large bowl, cream butter and sugar together. Add egg and mix until blended. Add dry ingredients, flour through salt and stir just until dough forms. Press about 1 tablespoon dough into each muffin cup.
  4. Bake 8 to 10 minutes or until puffy and set. When warm, push down dough if necessary to form a cup. Cool for 5 minutes in pan then remove to wire rack to cool completely.
To Make Peanut Butter Filling
  1. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
To Make Chocolate Topping
  1. 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.
  2. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
  3. 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.
  4. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.
  5. Refrigerate about 30 minutes or until set.
  6. Store covered in refrigerator.