Buckeye Chocolate Chip Cookies Recipes

EASY BUCKEYE RECIPE

Steps:

• Combine peanut butter, butter and vanilla with a mixer on medium until fluffy.
• Mix in powdered sugar a little bit at a time until incorporated. Chill mixture 30 minutes.
• Roll into balls and place on a parchment lined pan. Chill mixture 30 minutes.
• Combine chocolate chips and shortening in a small bowl. Microwave at 50% power for 1 minute. Stir and continue microwaving in 30 second increments just until melted.
• Place a toothpick into each peanut butter ball and dip in chocolate leaving a little bit of the peanut butter peeking out the top.
• Place on a parchment lined pan and chill.

GIANT BUCKEYE COOKIE

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.

BUCKEYE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°. Parchment line sheet pans. Heat oven to 375 degree's.
• In a bowl. Beat sugars with softened utter until smooth. About 2-3 minutes. Set aside.
• Add the eggs and vanilla to the sugar mixture. Beat together well.
• In another bowl. Mix flour and baking soda together. Mix really well to incorporate together.
• Add flour mixture to butter/ sugar mixture in 3rd's. Mix in between each addition. Mix well on medium speed until dough forms.
• On low speed Beat in chocolate chips and nuts. Mix well to blend. Refrigerate dough until cold and firm enough to make into balls.
• Meanwhile, Melt peanut butter and butter in microwave together for about 1 minute. Stop and stir. Place back in microwave and heat just until melted together. Stir well to blend.
• Remove from microwave. Mix in the powdered sugar. Mix well until sugar is mixed in well. Knead the dough, and mix with hands. Cover and set aside.
• Remove cookie dough from refrigerator. Make 1 inch balls from dough. You should be able to fit about 20 balls on each sheet pan. The balls should be about 1 inch wide and placed about 1-2 inches apart.
• Bake at 375 degree's ut 10-12 minutes, or until tops are just getting ltlybrowned. Remove from oven. Move cookies to rack to cool. Repeat process. You should fill four sheet pans.80 cookies total.
• Place about 1 teaspoon filling back sides of cookies. Press another cokie on top a san. Place filled cookies on platter and set aside.
• In a microwave safe bowl. Place chips with the chopped up wax. Heat for about one minute. Stop microwave in intervals. Continue heating for 40 seconds to one minute, and stopping and mixing in between. You'll do this until everything is melted iand mixed together. It should take about 4 minutes. Should be anice liquid melted chocolate. The bowl will be very hot. Remove from microwave with oven mitts.
• Place wax paper on a sheet pan. Dip the tops of each cookie into chocolate. Place cookies chocolate side up on wax paper. Remove from wax paper when chocolate sets and is dry to the touch. Store in a container. You may also freeze these cookies. Place wax paper in between each row of cookies. Enjoy!

BUCKEYE COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.