Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ▢2 cups (475 g) creamy peanut butter (not “natural” peanut butter)
▢½ cup (113 g) unsalted butter softened
▢2 Tablespoons light brown sugar firmly packed (see note)
▢¼ teaspoon salt
▢1 ¼ teaspoon vanilla extract
▢3 ¼ cups (405 g) powdered sugar
▢2 cups (340 g) semisweet chocolate chips
▢1 teaspoon coconut oil or vegetable shortening
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Directions: |
Directions:Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
2 cups (475 g) creamy peanut butter (not “natural” peanut butter),½ cup (113 g) unsalted butter
Add brown sugar, vanilla extract, and salt. Stir well.
2 Tablespoons light brown sugar,¼ teaspoon salt,1 ¼ teaspoon vanilla extract
Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**
3 ¼ cups (405 g) powdered sugar
Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
While peanut butter balls are chilling, combine chocolate chips and coconut oil (or vegetable shortening) and heat in the microwave in 25-second intervals (stirring well in between) until chocolate is smooth and completely melted. Pour into a deep dish (I use a wide cup).
2 cups (340 g) semisweet chocolate chips,1 teaspoon coconut oil or vegetable shortening
Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.
Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
Allow chocolate to harden before eating and enjoying (placing them in the refrigerator will speed up the process of the chocolate hardening!) |
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Personal
Notes: |
Personal
Notes: Brown Sugar
Some people have commented that the addition of brown sugar makes the cookies taste a bit gritty, I have not personally found this to be the case but if you are worried about this you can leave the brown sugar out without adjusting any of the other ingredients
Butter
If using salted butter, omit the salt in the recipe.
Sticky Dough
If dough is too sticky to roll, add more powdered sugar, a Tablespoon at a time
Chocolate
Instead of the chocolate chips and coconut oil or shortening, you can use 12 oz of chocolate melting wafers instead. Note that you can also omit the coconut oil or shortening but the chocolate may be thick and difficult to neatly dip the buckeyes into this way.
Storing
Buckeyes should be stored in an airtight container. They will keep at room temperature for up to 2 days, in the refrigerator for 2-3 weeks, or in the freezer for several months.
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