BUCKEYE COOKIES RECIPES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

Steps:

• Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high seconds. Add both sugars, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
• Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes until edges are firm and centers appear set. Remove; cool on a wire rack.
• In a small bowl stir together peanut butter and powdered sugar until smooth.
• In a medium heavy saucepan, heat chocolate chips and shortening over low until melted and smooth, stirring occasionally.
• Dip tops of cooled cookies in melted chocolate mixture. Chill 10 minutes or until chocolate is set. Top each cookie with about 1 tsp. peanut butter mixture.