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one buckeye bite cut in half sitting on polka dot blue and white mini muffin liner.
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5 from 12 votes

Buckeye Bites

These Buckeye Bites are perfect for a crowd! Sweet chocolate cookie cups filled with a creamy peanut butter mixture and topped with decadent chocolate ganache - so good you guys! Wonderfully easy to make and and even better to eat. Serve with milk!
Course Dessert
Cuisine American
Keyword buckeye, buckeye bites
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 30 cookie cups
Calories 192kcal
Author Trish - Mom On Timeout

Ingredients

Cookie Cups

  • cups all purpose flour
  • ½ cup unsweetened baking cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ cup unsalted butter melted
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg room temperature
  • 2 tablespoons water OR coffee

Peanut Butter Filling

  • ½ cup powdered sugar
  • ½ cup creamy peanut butter
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract

Ganache Topping

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy whipping cream

Peanut Butter - Chocolate Drizzle (optional)

  • ¼ cup semi sweet chocolate chips
  • 2 tablespoons creamy peanut butter

Instructions

Cookie Cups

  • Preheat oven to 350°F. Line a mini muffin tin with liners and set aside.
  • Whisk together flour, cocoa, baking soda and salt. Set aside.
    1½ cups all purpose flour, ½ cup unsweetened baking cocoa, ½ teaspoon baking soda, ½ teaspoon salt
  • Cream sugars, butter and peanut butter together until light and fluffy.
    ¾ cup light brown sugar, ½ cup granulated sugar, ¼ cup unsalted butter, ¼ cup creamy peanut butter
  • Add in egg, vanilla and water and beat until well blended.
    1 teaspoon vanilla extract, 1 egg, 2 tablespoons water OR coffee
  • 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 to 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.
    ½ cup powdered sugar, ½ cup creamy peanut butter, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
  • 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.
    1 cup semi sweet chocolate chips
  • 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.
    ½ cup heavy whipping cream
  • Spoon over the top of each cookie cup over the peanut butter filling. 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.
    ¼ cup semi sweet chocolate chips, 2 tablespoons creamy peanut butter
  • 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.

Video

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 132mg | Fiber: 1g | Sugar: 14g | Vitamin A: 140IU | Calcium: 19mg | Iron: 1.2mg