Shelly's Recipe

Buckeye Chocolate Peanut Butter Cookies

Category: Cookies

For Cookie Dough
1 cup peanut butter
1 cup butter (softened, but not melted)
1 pound confectioners sugar
2-3 cups rice cereal, crushed to a powder
(measure after crushing)
1 cup finely chopped peanuts, unsalted dry roasted.

For Chocolate Dip
1 (12 oz) bag chocolate chips
1 tsp butter

Cookies: Mix peanut butter, butter and sugar first, to a manageable paste, then add the crushed rice cereal powder and the chopped peanuts. Mixture should stick together, but should not be too sticky.

Roll into 1-inch to 1 1/2-inch balls, much like making a batch of Swedish meatballs. Set aside on waxed paper.

Dipping: Add just a touch butter but no more than a teaspoon. In a double boiler, melt the chocolate, stirring slowly and evenly until very smooth.

Using toothpicks, dip the peanut butter cookies into the chocolate mixture to about a depth of 3/4, leaving a circle of the peanut butter mixture uncovered. This will make the buckeye look. Cool carefully on waxed paper. Store in the refrigerator if chocolate was not tempered, to keep fresh, or store in containers in a single layer.