Egg-free peanut butter chocolate chip cookie dough dipped in more chocolate? Heck yes! Not that eggs have ever stopped me from eating raw cookie dough…
Normally I only post one creative version of buckeyes a year but I have so many piling up I just couldn’t wait until next year! And today is a special occasion because Ohio State is at home against Penn State! Aka a family feud between Bob the PSU alum and me the OSU alum. Last year’s loss was brutal, especially because we lost a close game on an error of our own doing, so I’m hoping for better this year. But I gotta be honest, I’m a bit nervous.
While we lamented selling our tickets for the game, we are actually in PA this weekend for a friend’s wedding. Rest assured I will still be wearing some resemblance of scarlet and gray and nothing even close to blue. Fun fact, Bob is in the wedding and the color is maroon – sucker! He’s probably gonna wear blue underneath haha. Guess that photo of us kissing while wearing our respective jerseys in our engagement photos was short lived!
As for these buckeyes, instead of the traditional center I made an egg-free peanut butter cookie dough with mini chocolate chips mixed in and then dipped them in chocolate just like buckeyes, leaving a little “eye” uncovered. Granted in this case it looks like these eyes may need to be examined with the appearance of black specks but rest assured, I examined them with my taste buds and they approved.
Two years ago: Harvest Cobb Salad
Three years ago: Pumpkin Spice Greek Yogurt Mousse
Four years ago: Chocolate Pumpkin Pancakes
Five years ago: Halloween Brownie Roll Out Cookie Sandwiches
PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BUCKEYES
Makes 3 dozen
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup creamy peanut butter
1/4 cup sugar
1/2 cup packed brown sugar
2 Tbsp milk
1/2 tsp vanilla extract
1-1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup mini semisweet chocolate chips
6 oz. chocolate candy bark or semi-sweet chocolate chips
1 Tbsp shortening
- Line a baking sheet with waxed paper; set aside.
- Using a hand mixer, in a medium bowl cream together the butter, peanut butter, and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour and salt on low speed until fully incorporated. Stir in chocolate chips with a spatula or wooden spoon.
- Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
- Refrigerate for 30 minutes to set. Remove toothpicks and carefully smudge the holes left behind with fingertip.