Food recipes
Decadent Double Chocolate Buckeye Cookies
Decadent Double Chocolate Buckeye Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table butter, without salt cocoa, dry powder, unsweetened sugars, granulated vanil...
Decadent Double Chocolate Buckeye Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine flour, baking soda, and salt.
In a large mixing bowl, combine melted butter with cocoa powder and whisk until smooth.
Add sugar, vanilla, and buttermilk.
Gradually mix in flour mixture until combined.
Stir in the chocolate chips.
Drop dough in 1 1/2-inch (about 2 tablespoons) balls onto the prepared baking sheet, leaving at least 2 inches between each.
Bake for 1012 minutes, until set around the edges.
Meanwhile, prepare the peanut butter balls.
Mix powdered sugar and peanut butter until completely combined.
Form into 1-inch balls, making one for each cookie.
As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each.
Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
Melt chocolate in a microwavable bowl for 45 seconds.
Stir well, then microwave for an additional 15 seconds at a time, stirring between each increment, until completely melted.
Spoon melted chocolate over the top of each cookie and gently spread to cover the peanut butter ball.
Allow the chocolate to set, then store in an airtight container.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine flour, baking soda, and salt.
In a large mixing bowl, combine melted butter with cocoa powder and whisk until smooth.
Add sugar, vanilla, and buttermilk.
Gradually mix in flour mixture until combined.
Stir in the chocolate chips.
Drop dough in 1 1/2-inch (about 2 tablespoons) balls onto the prepared baking sheet, leaving at least 2 inches between each.
Bake for 1012 minutes, until set around the edges.
Meanwhile, prepare the peanut butter balls.
Mix powdered sugar and peanut butter until completely combined.
Form into 1-inch balls, making one for each cookie.
As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each.
Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
Melt chocolate in a microwavable bowl for 45 seconds.
Stir well, then microwave for an additional 15 seconds at a time, stirring between each increment, until completely melted.
Spoon melted chocolate over the top of each cookie and gently spread to cover the peanut butter ball.
Allow the chocolate to set, then store in an airtight container.