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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! MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

Water, vegetable oil 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

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1

Heat oven to 375°F.
2

In large bowl, stir cookie mix, water, oil 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.
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 cooled 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.

Expert Tips

Buckeye candies are peanut butter balls dipped in chocolate. The name comes from their resemblance to the nut of the buckeye tree.
A trick for making drop cookies all the same size: Use a spring-handled cookie or ice cream scoop.
These cookies freeze well -- store baked cookies in airtight containers with waxed paper in between layers. Bring to room temperature before eating.