Every month I choose a cookbook of the month and post one recipe every Monday for that month from the chosen cookbook. Usually there are about 4 Mondays a month but some months there are 5. So when I started this cookbook of the month thing I decided to make and feature 5 recipes a month no matter how many Mondays there were that month.
Any who the reason I am telling you all this is because I almost didn’t post a 5th bonus recipe this month. You see with all the cookies and brownies and bars I have made this month from the Betty Croker cookie magazine and all of the other treats and goodies that have surrounded me this month I could not bring myself to eat one more sweet. In fact I had a stomach ache for days after the Christmas festivities. I can’t even look at sugar or chocolate right now without getting a upset stomach. I mean my mom always said that if you eat too much junk you will make yourself sick. Well much to my disappointment that’s what I did.
Well for the sake of this blog I sucked it up and made one more sweet for 2009 from this month’s “sweet” cookbook!
These buckeye bites were too cute and sounded to yummy to pass up. And they ended up being just that cute and yummy. Little bites of sweet goodness. These would be perfect for your New Years Eve party just like my All Mixed Up Stuffed Jalapeño Poppers from yesterday! Hope you all have a safe and happy New Year celebrations!
***I did have one fowl up with this recipe. I did not care for the chocolate/cream topping mixture. It was a mess (I don’t know if I did something wrong) and it wasn’t that tasty. I this mixture over half of my little cookies before I stopped and made the chocolate/peanut butter topping. I liked this topping way better. When I make these again that is the only topping I will use.
adapted from Betty Crocker: Christmas Cookie Magazine/Book
Makes: 36 cookie cups
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
1/2 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
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. (next time I won’t do this step)
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.
High Altitude (3500-6500 ft): Bake 9 to 10 minutes.
Here are the ones with the ‘gloop’ all over: