Buckeye Delights Cookie Mix Recipes

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GIANT BUCKEYE COOKIE



Giant Buckeye Cookie image

I'm from Ohio, and we love our buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila-you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. We serve it warm with ice cream or whipped cream. -Arianna Harding, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
2 large eggs, room temperature
1/2 cup canola oil
1 cup semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup confectioners' sugar
Optional: Hot fudge ice cream topping, vanilla ice cream, whipped cream and melted creamy peanut butter

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place over filling., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.

Nutrition Facts : Calories 443 calories, Fat 27g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 372mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 3g fiber), Protein 8g protein.

BUCKEYE DELIGHTS



Buckeye Delights image

Try an easy twist on classic Buckeye candy with this delightfully rich chocolate and peanut butter cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 36

Number Of Ingredients 12

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
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter

Steps:

  • 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.
  • In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon 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 teaspoons chocolate mixture over each cookie cup.
  • 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.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie Cup, Sodium 100 mg, Sugar 11 g, TransFat 1/2 g

BUCKEYE DELIGHTS (COOKIE MIX)



Buckeye Delights (Cookie Mix) image

Source: Betty Crocker "Try an easy-mix cousin to the classic Buckeye candy, a delightfully rich chocolate and peanut butter cookie." Cooking time doesn't include refrigeration time.

Provided by Mom2Rose

Categories     Candy

Time 20m

Yield 36 cookie cups, 36 serving(s)

Number Of Ingredients 13

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or 1/2 cup margarine, melted
1 egg
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or 2 tablespoons margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
2 tablespoons semi-sweet chocolate chips
1 tablespoon peanut butter

Steps:

  • 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 soft 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.
  • In small bowl, mix filling ingredients until well blended.
  • Press about 1 teaspoon 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 teaspoons chocolate mixture over each cookie cup.
  • 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.

Nutrition Facts : Calories 99.2, Fat 8.3, SaturatedFat 4.2, Cholesterol 18.9, Sodium 61.3, Carbohydrate 6.3, Fiber 0.8, Sugar 4.9, Protein 1.7

BUCKEYE DELIGHTS (COOKIE MIX)



Buckeye Delights (Cookie Mix) image

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

Provided by Allrecipes

Time 2h40m

Yield 36

Number Of Ingredients 13

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
⅓ cup unsweetened cocoa powder
½ cup butter or margarine, softened
1 egg
½ cup powdered sugar
½ cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
¼ teaspoon salt
½ cup whipping cream
1 cup semisweet chocolate chips
2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter

Steps:

  • Heat oven to 350 degrees 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.
  • In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon 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 teaspoons chocolate mixture over each cookie cup.
  • 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.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.2 g, Cholesterol 18.2 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 93.3 mg, Sugar 11.4 g

BUCKEYE DELIGHTS (COOKIE MIX)



Buckeye Delights (Cookie Mix) image

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

Provided by Allrecipes Member

Time 2h40m

Yield 36

Number Of Ingredients 13

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
⅓ cup unsweetened cocoa powder
½ cup butter or margarine, softened
1 egg
½ cup powdered sugar
½ cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
¼ teaspoon salt
½ cup whipping cream
1 cup semisweet chocolate chips
2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter

Steps:

  • Heat oven to 350 degrees 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.
  • In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon 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 teaspoons chocolate mixture over each cookie cup.
  • 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.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.2 g, Cholesterol 18.2 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 93.3 mg, Sugar 11.4 g

BUCKEYE DELIGHTS



Buckeye Delights image

Everybody should try & make Santa a good cookie for Christmas. Here th cookie for the 8th day of Christmas. Santa will love it.

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories     Cookies

Number Of Ingredients 15

COOKIE BASE:
1 package(s) sugar cookie mix
1/3 cup(s) unsweetened baking cocoa
1/2 cup(s) butter, softened
1 - egg
FILLING:
1/2 cup(s) powdered sugar
1/2 cup(s) peanut butter
2 tablespoon(s) butter, softened
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
TOPPING:
1/2 cup(s) heavy whipping cream
1/2 cup(s) plus 2 tbsp. semisweet chocolate chips
1 tablespoon(s) peanut butter

Steps:

  • First heat the oven to 350F. Then line a 36 mini muffin cups with mini foil candy cups about 1 1/4 inch. Then in large bowl stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Then bake 8 to 9 minutes or until puffy and set. Then cool completely for about 30 minutes. Remove from pan.
  • Next in a small bowl mix filling ingredients until well blended. Then press about 1 teaspoon mixture on top of each cooled cookie. Then in a 1 quart saucepan heat whipping cream just to boiling over low heat & stir occasionally. Then remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate for about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
  • Then place the 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.

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