Every year for my family’s Annual Bake Day we like to try out new recipes. Sometimes they’re keepers and sometimes they’re not. We first tried Buckeye Delights two years ago and think it’s one we’ll add to our annual “must make” list.
The recipe is from Betty Crocker and they are delicious! A little on the time consuming side, but delicious.
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
Directions [my notes in brackets]
1. 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. [watch your portion sizes as you'll be tempted to make these big--recipe barely yeilds 36, so keep those balls small! We also pressed the cookie a little bit in the cup to help the top flatten more, though this could be done after it comes out of the oven?]
2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie. [same advice--barely yields enough for all 36 cups; you can always add more to each cup if you have extra!]
3. 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.
4. [We're lazy and skip this step, but it does make them pretty!] 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.
Makes 36 cups.
Love Peanut Butter? You’ve HAVE to try these!! ZOMG is it Christmas time yet?
Every weekend, Beth Fish Reads hosts Weekend Cooking. “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.” Hope you’ll join the fun!