Would you believe it if I told you I’ve never had a buckeye candy?? Honestly, I had never even heard of them until I started blogging. And maybe it’s because I grew up in New Mexico. Does anyone in New Mexico make buckeyes? Regardless, it’s something that I’ve wanted to make since I first saw them. Can you really go wrong with chocolate and peanut butter? But, like so many other items on my “to make” list, I haven’t got around to making them yet.
Although these aren’t buckeye candies, they are what I’d like to call buckeye candies in cookie form. I could be completely off since I’ve never had an actual buckeye before, but these are delicious anyway! And although the recipe looks a little bit involved, they actually come together pretty easily. Another delicious holiday treat!
from Betty Crocker Christmas Cookies Dec/Jan 2009
1 pouch (1 lb 1/5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter, 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.