I bake to sweeten life

Buckeye Delights



Cookies Base:

  • 1 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/3 cup unsweetened baking cocoa
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1 table spoon dark chocolate syrup


  • 1/2 cup powdered sugar
  • 1/2 cup peanut butter
  • 2 tablespoons  unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 1/2 cup whipping cream
  • 1 cup dark chocolate chips
  • chopped peanuts


  1. Preheat oven to 375°F. Line 36 mini muffin cups with cupcake liners. Spray with a little bit of nonstick spray.
  2. For cookie base: In a small bowl, stir together dry ingredients. Set aside.
  3. Cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Press about 1 tablespoon dough into each cup. Bake 7 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. (I used a small shot glass to press indent into each cup to make room for filling.)
  4. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
  5. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Sprinkle with chopped peanuts.
  6. Store covered in refrigerator.



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