Shelly's Recipe

BUCKEYE DELIGHTS - Easy

Category: Cookies

Cookie Base
1 pouch (1 lb 1/5 oz) sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 tbsp butter, softened
1 tsp vanilla
1/4 tsp salt

Topping
1/2 cup whipping cream
1 cup plus 2 tbsp semisweet chocolate chips
1 tbsp peanut butter

Heat oven to 350. 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 tbsp dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.

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

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 tsp chocolate mixture over each cookie cup.

Place remaining 2 tbsp chocolate chips and 1 tbsp 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.