BUCKEYE BITES, IF YOU LIKED IT SAY HELLO

Cookie Cups

• Preheat oven to 350 degrees.
• Line a mini muffin tin with liners and set aside.
• Whisk together flour, cocoa, baking soda and salt. Set aside.
• Cream sugars, butter and peanut butter together until light and fluffy.
• Add in egg, vanilla and water and beat until well blended.
• Gradually stir in dry ingredients.
• Use a tablespoon measuring spoon to scoop cookie dough into muffin tin liners. Use a small measuring spoon (teaspoon or smaller) to create an indention in the center of each cookie dough ball.
• Bake for 7-8 minutes or until they are set. Do not over bake.
• Remove from oven and let cool on a rack.
• When cool, use the same measuring spoon to make an indention in the top of each cookie cup.

Peanut Butter Filling

• Combine the filing ingredients in a small bowl and mix together until smooth.
• Scoop out one teaspoon of the mixture onto the top of each cooled cookie.

Ganache Topping

• Place chocolate chips in a small, heat proof bowl.
• Heat heavy whipping cream just to a boil and pour over the chocolate chips.
• Let sit for 5 minutes.
• Stir until smooth.
• Let rest for another 5 minutes or until thickened.
• Spoon over the top of each cookie cup. Refrigerate for 30 minutes.

Peanut Butter – Chocolate Drizzle (optional)

• Combine chocolate chips and peanut butter together in a small, microwave safe bowl. Heat in 30 second intervals on high heat, stirring in between, until melted and smooth.
• Transfer to a ziploc bag and cut a small tip from a corner.
• Drizzle over the top of the cooled cookie cups.
• Refrigerate for another 30 minutes or until set.
• Store in an airtight container in the refrigerator.

Nutrition