Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter (softened)
  • 2 tablespoons white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon vanilla
  • 2 tablespoons milk
  • 3/4 cup all-purpose flour**
  • 1/4 cup mini chocolate chips
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup salted butter (softened)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups powdered sugar
  • 16 ounces Ghirardelli Chocolate Melting Wafers

Instruction

  • **Before you start, you should bake the flour for five minutes at 350º Fahrenheit to kill any bacteria. Line a baking sheet with parchment paper and spread out the flour. Bake, making sure the flour doesn't brown.
  • In a small bowl, mix the ingredients for the cookie dough together until well combined. Roll into 20-25 balls about 1/2 inch in diameter. Place them on a pan covered with parchment paper and place them in the freezer.
  • In a stand mixer bowl, combine the peanut butter, butter, vanilla and salt. Mix until well combined. Add in 2 1/2 to 3 cups of powdered sugar and beat well.
  • Take about 2 tablespoons of peanut butter filling in your hand and flatten it in your palms.
  • Place one of the frozen cookie dough balls in the center of the peanut butter and then cover the cookie dough with peanut butter, shaping it into a ball. Do this for the rest of the cookie dough balls.
  • Place the peanut butter covered balls (buckeyes) on a cookie sheet covered in parchment paper and freeze them for 30 minutes.
  • Place the melting wafers in a glass bowl and microwave for one minute. Stir, then microwave again in 20 second intervals, stirring between each interval until the chocolate is smooth.
  • Stick a fork, toothpick or dipping tool into the top of the frozen buckeye. Dip it into the chocolate, covering about 2/3 of the buckeye. Let the excess chocolate drip off and then place the ball back on the parchment paper to allow the chocolate to set.
  • Repeat with the remaining buckeyes.
  • Once the chocolate on the buckeyes is set, use your finger to smooth the peanut butter on the top of the buckeye to "erase" the fork holes.
  • Store at room temperature or in the refrigerator in an airtight container.