Buckeye Cookie Bites – a delicious recipe with Sugar, Cocoa, Butter, Water, Egg, FILLING. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 F. Grease two mini muffin tins with cooking spray.
2
In a medium sized bowl, combine sugar cookie mix, cocoa, butter, water and egg and mix until a dough forms.
3
Shape dough into 48 small balls. Spread dough up the sides of each muffin tin to form a cup. Bake in the oven for 8 minutes. Remove the pans from the oven. Using a small teaspoon, reinforce the cup shape for each cookie. Return pans to the oven and bake another 3 minutes. Remove them from the oven. Cool on wire racks for 30 minutes. Fill them with peanut butter filling
4
For the filling:
5
In a large bowl, mix butter and peanut butter until creamy. Add pinch of salt and vanilla. Slowly mix in powdered sugar. Stir in milk until filling is smooth and creamy. Using a pastry bag, pipe filling into the center of each cookie cup. Serve!
6
Cookie recipe adapted from Betty Crocker.
1272
kcal
Calories
80
g
Fat
133
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: FOR THE COOKIES:, 1 box Sugar Cookie Mix (1 Lb, 1.5 Oz Size), 1/3 cups Cocoa Powder, 1/2 cups Butter, Softened, and more.
Yes, Buckeye Cookie Bites falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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