Buckeye Cookies

Prep 25 min
Total 2 hr 0 min
Servings 30

Try this delicious twist on the classic holiday candy -- a decadent chocolate chunk cookie topped with creamy peanut butter and smooth chocolate ganache. A definite WOW!

By Betty Crocker Kitchens

Updated October 16, 2020

Make with

Betty Crocker Cookie Mix

Ingredients

1

pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Butter, water and egg called for on cookie mix package
1/2

cup creamy peanut butter
1/4

cup powdered sugar
1/2

teaspoon vanilla
3/4

cup semisweet chocolate chips
1/4

cup heavy whipping cream

Steps

1

Heat oven to 375°F.
2

In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
3

Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
4

Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
5

In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

Native of Ohio, a buckeye is a large nut-like seed from a tree of the horse-chestnut family. Buckeye candies are peanut butter balls dipped in chocolate and are named for their resemblance to the nut of the buckeye tree.
These cookies freeze well -- store baked cookies in airtight containers with waxed paper in between layers. Bring to room temperature before eating.