Chocolate Peanut Butter Buckeye Cookies Recipes

CHOCOLATE PEANUT BUTTER BUCKEYE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar, brown sugar, butter, baking soda and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed. Add the flour and cocoa and mix until combined.
• Scoop the soft dough into about 2 tablespoon-sized mounds onto a parchment-lined baking sheet (I use a #40 cookie scoop). Roll into balls (the dough will be soft but should still easily roll into a cookie dough ball).
• Bake for 9-10 minutes (9 minutes is perfect in my oven) until the cookie is set around the edges and has a few crackles on the edges and top. Don't overbake; the cookies should be soft.
• Let the cookies cool completely.
• For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
• For the chocolate ganache, place the chocolate chips in a medium bowl. Heat the cream until just below a simmer. Pour over the chocolate chips and let sit for 4-5 minutes. Stir until the mixture is smooth and glossy (it will start out looking grainy, but it will come together as you stir). It will thicken as it cools (and harden in the refrigerator). Let cool until room temperature before using.
• Frost each cooled cookie with peanut butter frosting followed by a dollop of chocolate ganache (spread across the frosting). Refrigerate the cookies or serve at room temperature. The frosting and ganache will harden in the refrigerator; I like to take them out a few minutes before serving so they are chilled but have softened a bit.

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

BUCKEYE BALLS II

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY

Steps:

• Prepare brownie mix according to box instructions.
• In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
• Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
• In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
• Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
• Chill in the refrigerator for 30 minutes.
• Slice and serve.
• Enjoy!

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)

Steps:

• Cream peanut butter and butter.
• Add sugar and vanilla and mix well.
• Form into 1 inch balls and refrigerate.
• Melt chocolate chips with parafin wax in a double boiler.
• Dip balls into chocolate with a toothpick about 3/4 of the way covered.
• Place chocolate side down on waxed paper.
• Let set at room temperature or refrigerate.

BUCKEYE COOKIES III

Steps:

• You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
• Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
• In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.