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· 28 ·
FOR THE FILLING
1¼ cups creamy peanut
butter
¹
3
/
cup powdered sugar
FOR THE COOKIES
¾ cup (1½ sticks) butter,
softened
¾ cup packed brown sugar
½ cup granulated sugar,
plus more for rolling
1 large egg
1 teaspoon pure vanilla
extract
1¼ cups all-purpose our
¾ cup unsweetened cocoa
powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
Ingredients:
1
Preheat oven to 350°F and line two large baking sheets with parchment paper. Make
lling: In a medium bowl, stir together peanut butter and powdered sugar until smooth.
Using a small cookie scoop, scoop mixture into 22 balls onto prepared baking sheet and
freeze until rm, 30 minutes.
2
In the Delish Stand Mixer, beat butter and sugars until light and uffy, then add egg and
vanilla and beat until combined. Add our, cocoa powder, baking soda, and salt and beat
until combined.
3
Scoop a heaping tablespoon of dough and atten into a pancake-like circle. Top with a
frozen peanut butter ball, then wrap edges of dough around peanut butter ball and pinch
to seal, adding more dough if necessary to completely cover peanut butter. Roll stuffed
cookie dough ball in sugar and transfer to prepared baking sheets, spacing cookies 2
inches apart. Repeat with remaining dough.
4
Bake until cookies are set, about 12 minutes. Serve warm or at room temperature.
Directions
Buckeye Cookies
Makes 22 cookies | Total time: 1 hour 20 minutes
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