Buckeye Cookie Bites

Ingredients

• FOR THE COOKIES:
• 1 box Sugar Cookie Mix (1 Lb, 1.5 Oz Size)
• ⅓ cups Cocoa Powder
• ½ cups Butter, Softened
• 2 Tablespoons Water
• 1 whole Egg
• FOR THE FILLING:
• ½ cups Butter, Softened
• 1 cup Creamy Peanut Butter
• 1 pinch Salt
• 1 teaspoon Vanilla
• 3 cups Powdered Sugar
• 5 Tablespoons Milk

Preparation Instructions

Heat oven to 350 F. Grease two mini muffin tins with cooking spray.

In a medium sized bowl, combine sugar cookie mix, cocoa, butter, water and egg and mix until a dough forms.

Shape dough into 48 small balls. Spread dough up the sides of each muffin tin to form a cup. Bake in the oven for 8 minutes. Remove the pans from the oven. Using a small teaspoon, reinforce the cup shape for each cookie. Return pans to the oven and bake another 3 minutes. Remove them from the oven. Cool on wire racks for 30 minutes. Fill them with peanut butter filling

For the filling:

In a large bowl, mix butter and peanut butter until creamy. Add pinch of salt and vanilla. Slowly mix in powdered sugar. Stir in milk until filling is smooth and creamy. Using a pastry bag, pipe filling into the center of each cookie cup. Serve!

Cookie recipe adapted from Betty Crocker.