BUCKEYE DELIGHTS

BUCKEYE DELIGHTS

From Lucy Reid

Preheat oven to 350.

Cookie Base 
1 pouch (1 lb 1.5 oz) Betty Crocker 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 T. butter, softened
1 t. vanilla
1/4 t. salt

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

Cookie Base:

Line 36 mini muffin cups with mini foil candy cups (about 1 1/4").

In large bowl, stir cookie base ingredients until dough forms.

Press about 1 tablespoon dough into each foil cup.

Bake 8-9 minutes, or until puffy and set.

Cool completely, about 30 minutes.

Remove from pan.

Filling:

In small bowl, mix filling ingredients until well blended.

Press about 1 teaspoon mixture on top of each cooled cookie.

Topping:

In 1 qt. 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.

Drizzle:

Place remaining 2 T. chocolate chips and 1 T. peanut butter in resealable food-storage bag; seal bag.

Microwave on high 30-60 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 in covered container in refrigerator.