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Buckeye Bites

Deliciously small, peanut-buttery treats dressed up with cookie cups and glossy ganache, perfect for parties or late-night snacking.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie cups
  • 1.5 cups all purpose flour For the cookie base
  • 0.5 cups unsweetened baking cocoa For chocolate flavor
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cups light brown sugar Adds sweetness and moisture
  • 0.5 cups granulated sugar
  • 0.25 cups unsalted butter, melted
  • 0.25 cups creamy peanut butter For flavor
  • 1 teaspoon vanilla extract
  • 1 each egg, room temperature For binding
  • 2 tablespoons water OR coffee Coffee enhances chocolate flavor
For the peanut butter filling
  • 0.5 cups powdered sugar To sweeten the filling
  • 0.5 cups creamy peanut butter
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
For the ganache topping
  • 1 cups semi sweet chocolate chips
  • 0.5 cups heavy whipping cream To make the ganache
  • 0.25 cups semi sweet chocolate chips Optional, for drizzle
  • 2 tablespoons creamy peanut butter Optional, for drizzle

Method
 

Cookie Cups
  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with liners and set aside.
  2. Whisk together flour, cocoa, baking soda and salt. Set aside.
  3. Cream sugars, melted butter and 1/4 cup peanut butter together until light and fluffy.
  4. Add the egg, vanilla and water (or coffee) and beat until well blended.
  5. Gradually stir in the dry ingredients until a soft dough forms.
  6. Use a tablespoon measuring spoon to scoop cookie dough into the mini muffin liners.
  7. Use a small measuring spoon to create an indention in the center of each dough ball.
  8. Bake 7–8 minutes or until set — do not overbake. Remove and cool on a rack.
  9. When cool, press again with the measuring spoon to deepen the indention.
Peanut Butter Filling
  1. In a small bowl, combine powdered sugar, 1/2 cup peanut butter, 2 tablespoons softened butter and 1 teaspoon vanilla. Mix until smooth.
  2. Scoop about 1 teaspoon of this mixture onto the center of each cooled cookie cup.
Ganache Topping
  1. Place 1 cup semi-sweet chocolate chips in a heat-proof bowl.
  2. Heat 1/2 cup heavy whipping cream just to a boil and pour over the chocolate chips.
  3. Let sit 5 minutes, then stir until smooth.
  4. Let rest another 5 minutes or until thickened but pourable.
  5. Spoon ganache over each peanut-butter-topped cookie cup.
  6. Refrigerate 30 minutes to set.
Peanut Butter Chocolate Drizzle (optional)
  1. Combine 1/4 cup semi-sweet chocolate chips and 2 tablespoons peanut butter in a microwave-safe bowl.
  2. Heat in 30-second intervals, stirring between, until melted and smooth.
  3. Transfer to a zipper bag, snip a small corner, and drizzle over the cooled cookie cups.
  4. Refrigerate another 30 minutes or until set.

Notes

Store in an airtight container in the refrigerator for 7–10 days. For longer storage, freeze for up to 2 months.