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

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

Categories     Chocolate

Time 1h15m

Number Of Ingredients 15

COOKIE BASE:
1 pkg sugar cookie mix
1/3 c unsweetened baking cocoa
1/2 c butter, softened
1 egg
FILLING:
1/2 c powdered sugar
1/2 c peanut butter
2 Tbsp butter, softened
1 tsp vanilla extract
1/4 tsp salt
TOPPING:
1/2 c heavy whipping cream
1/2 c plus 2 tbsp. semisweet chocolate chips
1 Tbsp peanut butter

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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



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

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