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Buckeye Cookies

Servings 24 cookies

Ingredients

  • 1 family size box Fudge or Dark Chocolate Brownie Mix
  • 1/4 cup butter, melted
  • 4 oz (1/2 pkg) cream cheese
  • 1 egg
  • 1 cup powder sugar (plus more for rolling the peanut butter balls)
  • 1 cup creamy peanut butter
  • 4 blocks (4oz) Chocolate Candiquik (Comes in a 16oz package with 16 rectangular blocks.)

Instructions

  • In a stand mixer using the paddle attachment, beat the brownie mix, butter, cream cheese, and egg. The dough will be thick, and slightly sticky.
  • Scoop the dough onto two silicone lined baking sheets, making 24 cookies. Smooth the edges of each dough ball to form a round cookie. A dab of water or cooking spray on your fingers helps!
  • In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into twenty four, 1-inch balls. You may need a little extra powdered sugar to roll the balls, but don't dry them out. Set aside.
  • Bake the cookie dough at 350 degrees Fahrenheit for 12 minutes, keeping an eye out to make sure the cookies don't over-bake or under-bake.
  • As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that's okay. Let the cookies cool for 5 minutes. You can transfer them to a wire rack to cool completely or keep them on the cookie sheet.
  • Melt the 4 blocks of chocolate Candiquik in a bowl in the microwave for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted.
  • Spoon about ½ Tbsp of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

Notes

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