"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BROWNIE BUCKEYE COOKIES Recipe

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This recipe for BROWNIE BUCKEYE COOKIES, by , is from The MYERS Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CARISSA A

Category:
Category:

Ingredients:  
Ingredients:  
1 box fudge brownie mix (19.5 ounce or family size)
1/4 cup butter melted
4 oz cream cheese softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
4 ounces semi-sweet chocolate chips

Directions:
Directions:
1.) Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies.
Smooth the edges of each to form a round cookie.

2.) In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

3.) Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.

4.) 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 is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

5.) Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

Number Of Servings:
Number Of Servings:
24 COOKIES
Preparation Time:
Preparation Time:
42 MINS

 

 

 

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