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Buckeye Delights

Prize-Winning Recipe 2008! Try an easy-mix cousin to the classic Buckeye candy, a delightfully rich chocolate and peanut butter cookie.

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( 161 Ratings)

161 Ratings

5 Stars 44%

4 Stars 23%

3 Stars 17%

2 Stars 12%

1 Stars

Member Reviews ( 62 )

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Prep Time 1 hr 5 min
Total Time 2 hr 40 min
Servings 36

Ingredients

Cookie Base

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: egg

Filling

1/2: cup powdered sugar

1/2: cup peanut butter

2: tablespoons butter or margarine, softened

1: teaspoon vanilla

1/4: teaspoon salt

Topping

1/2: cup whipping cream

1: cup plus 2 tablespoons semisweet chocolate chips

1: tablespoon peanut butter

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Directions

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.
2 In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
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 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.

EXPERT TIPS

Expert Tips

Buckeye candies are peanut butter balls dipped in chocolate. The name comes from their resemblance to the nut of the buckeye tree.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Cup

Calories: 160
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 100mg; 100%;
Total Carbohydrate: 17g; 17%
(Dietary Fiber 0g 0% Sugars 11g 11% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 62 Reviews View All

Posted 1/31/2013 12:22:39 PM REPORT ABUSE glamgreek said:

Rating:

I made these to bring on a roadtrip and brought the extra into work and shared some with my family. Everyone loved them! You should definitely make an indentation in the "cookies" when you take them out of the oven. I used the back of a steak knife and gently pushed in the tops. I would also recommend making them the day before you need them so that you have some time to let them cool in between steps. I didn't add the drizzle at the end and they were still delicious.

This reply was: Helpful Inspiring

Posted 12/17/2012 10:57:34 AM REPORT ABUSE toastmaster said:

Rating:

As far as taste goes, these were amazing! I was worried the cookie part would be too crunchy for my taste, but it ended up being soft and chewy. They do take a while to make since you have to spread the filling and topping on each individual cookie and wait for things to cool/set, so make sure you have plenty of time set aside for these. Also, I used a bottle cap (a metal one from a liquor bottle) to make the indent in the cookies when they were still hot from the oven. I will definitely be making these again!

This reply was: Helpful Inspiring

Posted 12/17/2012 10:49:18 AM REPORT ABUSE crayolabob said:

Rating:

These cookies (not really cookies - they are actually mini muffins) were just okay. I usually hit a home run with these recipes but not this one. Maybe I baked the cookie dough too long (they seemed mushy in the oven) because they hardened up and then it was awkward getting the peanut butter to stay on top. The picture makes it look like the peanut butter is somehow incorporated into the cookie but that didn't happen for me. Then my frosting never hardened (even after i put it into the freezer). So they were very drippy and messy. Not a big hit at my tree trimming party.

This reply was: Helpful Inspiring