Buckeye Delights Recipes

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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

BUCKEYES



Buckeyes image

Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield about 2 1/2 dozen

Number Of Ingredients 7

2 1/2 cups sifted confectioners' sugar
1 cup smooth peanut butter
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening

Steps:

  • Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
  • Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
  • Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
  • Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYE DELIGHTS



Buckeye Delights image

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

Categories     Dessert

Time 2h40m

Yield 36

Number Of Ingredients 12

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg
1/2 cup icing 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, Fiber 0 g, Protein 2 g, SaturatedFat 4.5 g, ServingSize 36, Sodium 100 mg, Sugar 11 g, TransFat 0.5 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 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.

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

BUCKEYES



Buckeyes image

These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes-hence the name. -Merry Kay Opitz, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 5

5-1/2 cups confectioners' sugar
1-2/3 cups peanut butter
1 cup butter, melted
4 cups semisweet chocolate chips
1 teaspoon shortening

Steps:

  • In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.

Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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