Buckeye Delights



Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 c. unsweetned baking cocoa
1/2 c. butter or margarine, softened
1 egg

Filling

1/2 c. powdered sugar
1/2 c. peanut butter
2 Tbsp. butter or margarine, softened
1 tsp. vanilla
1/4 tsp. salt

Topping

1/2 c. whipping cream
1 cup plus 2 Tbsp. semisweet chocolate chips
1 Tbsp. peanut butter

Heat oven to 350*. Line 36 mini muffin cups with mini foil candy cups. Mix cookie base ingredients. Press 1 Tbsp. into each cup. Bake 8-10 minutes or until puffy and set. Cool completely. Remove from pan. Mix filling ingredients. Press 1 tsp. on each cookie. Heat cream just to boiling over low heat; remove from heat. Stir in 1 cup chocolate chips. Refrigerate 30 minutes until cooled. Spread 2 tsp. over each cookie. Place 2 Tbsp. chocolate chips and 1 Tbsp. peanut butter in a plastic bag; seal. Microwave on HIGH 30-60 seconds until softened; knead to mix. Cut off one corner of bag. Squeeze over each cookie. Refrigerate until set. Store in refrigerator.