BUCKEYE DELIGHTS

Buckeye Delights image

Provided by Vanessa "Nikita" Milare

Time 1h15m

Number Of Ingredients 15

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COOKIE BASE:
1 pkg sugar cookie mix
1/3 c unsweetened baking cocoa
1/2 c butter, softened
1 egg
FILLING:
1/2 c powdered sugar
1/2 c peanut butter
2 Tbsp butter, softened
1 tsp vanilla extract
1/4 tsp salt
TOPPING:
1/2 c heavy whipping cream
1/2 c plus 2 tbsp. semisweet chocolate chips
1 Tbsp peanut butter

Steps:

1. First heat the oven to 350F. Then line a 36 mini muffin cups with mini foil candy cups about 1 1/4 inch. Then in large bowl stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Then bake 8 to 9 minutes or until puffy and set. Then cool completely for about 30 minutes. Remove from pan.
2. Next in a small bowl mix filling ingredients until well blended. Then press about 1 teaspoon mixture on top of each cooled cookie. Then in a 1 quart saucepan heat whipping cream just to boiling over low heat & stir occasionally. Then remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate for about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
3. Then place the 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.