Buckeye Bites

Buckeye Bites Cookie Cups 1½ cups all purpose flour ½ cup unsweetened baking cocoa ½ tsp baking soda ½ tsp salt ¾ cup light brown sugar ½ cup granulated sugar ¼ cup unsalted butter melted ¼ cup creamy peanut butter 1 tsp vanilla extract 1 egg room temperature 2 tbsp water OR coffee Peanut Butter Filling 1/2 cup powdered sugar 1/2 cup creamy peanut butter 2 tbsp butter softened 1 tsp vanilla extract Ganache Topping 1/2 cup heavy whipping cream 1 cup semi sweet chocolate chips Peanut Butter - Chocolate Drizzle (optional) 1/4 cup semi sweet chocolate chips 2 tbsp creamy peanut butter Cookie Cups Preheat oven to 350 degrees. Line a mini muffin tin with liners and set aside. Whisk together flour, cocoa, baking soda and salt. Set aside. Cream sugars, butter and peanut butter together until light and fluffy. Add in egg, vanilla and water and beat until well blended. Gradually stir in dry ingredients. Use a tablespoon measuring spoon to scoop cookie dough into muffin tin liners. Use a small measuring spoon (teaspoon or smaller) to create an indention in the center of each cookie dough ball. Bake for 7-8 minutes or until they are set. Do not over bake. Remove from oven and let cool on a rack. When cool, use the same measuring spoon to make an indention in the top of each cookie cup. Peanut Butter Filling Combine the filing ingredients in a small bowl and mix together until smooth. Scoop out one teaspoon of the mixture onto the top of each cooled cookie. Ganache Topping Place chocolate chips in a small, heat proof bowl. Heat heavy whipping cream just to a boil and pour over the chocolate chips. Let sit for 5 minutes. Stir until smooth. Let rest for another 5 minutes or until thickened. Spoon over the top of each cookie cup. Refrigerate for 30 minutes. Peanut Butter - Chocolate Drizzle (optional) Combine chocolate chips and peanut butter together in a small, microwave safe bowl. Heat in 30 second intervals on high heat, stirring in between, until melted and smooth. Transfer to a ziploc bag and cut a small tip from a corner. Drizzle over the top of the cooled cookie cups. Refrigerate for another 30 minutes or until set. Store in an airtight container in the refrigerator.