Buckeye Cookie Cups

Buckeye cookie cups are chewy chocolate sugar cookies baked in a mini muffin pan, topped with peanut butter frosting!

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Not to be confused with my peanut butter mousse cookie cups or brownie peanut butter cups, while these buckeye cookie cups are baked in a mini muffin pan, they are made with chocolate sugar cookie dough instead of chocolate chip cookie dough or brownies, respectively, and topped with peanut butter frosting.

Originally I had wanted to fill them with peanut butter mousse but unfortunately lacked one of the ingredients and didn’t feel like dashing to the store. Thankfully I pretty much always have the ingredients to make peanut butter frosting and was able to improvise.

The end goal was to create something that resembles a buckeye candy – chocolate on the outside and peanut butter on the inside/ It may not be mousse but these buckeye cookie cups still earn their name in appearance. For extra spirit I added some scarlet and gray sprinkles on top.

Why the worry about resembling a buckeye? Because today is THE GAME against that team up north! It may not be as even of a match up as in recent years but a big game like this is hard to predict sometimes. So I’ll be stuffing my face with these before heading to the shoe!

BUCKEYE COOKIE CUPS

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIE CUPS

• 1 batch chocolate sugar cookie dough

FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup creamy peanut butter
• Pinch salt
• 3/4 tsp vanilla extract
• 2 cups powdered sugar
• 2 Tbsp heavy cream or milk

Directions

1. Preheat oven to 375 degrees. Lightly grease two mini muffin pans.
2. Please a tablespoon of prepared cookie dough in each cup. Bake for 8 minutes. Place on a wire rack to cool for 5 minutes (middles will sink slightly) before removing from pan to cool completely on rack. Repeat with remaining dough.
3. While the cookie cups cool, prepare the frosting. In a medium bowl, beat the butter, peanut butter, and salt together until smooth. On low speed, mix in the powdered sugar until just incorporated, followed by the vanilla and cream. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. Add more powdered sugar or heavy cream if necessary to reach desired consistency.
4. When the cookie cups have cooled, pipe frosting on top of each cookie cup and top with sprinkles if desired. Serve immediately, or refrigerate and remove 5-10 minutes before ready to serve.

Source: Inspired by my Peanut Butter Mousse Cookie Cups, adapted from my Chocolate Sugar Cookies and Dark Chocolate Peanut Butter Cup Cake.