If you feel like someone is watching you don’t worry, it’s just these monster cookie buckeyes. With monster cookie dough filling dipped to look like the eye slits of a monster hiding under your bed.
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Usually I limit myself to one new buckeye variation a season, but with #HalloweenTreatsWeek ending today I just couldn’t resist combining it with my personal weekly celebration of #PBchocSat, but who can complain about more buckeye candies?
My husband being a Penn State alum usually insists that they are called peanut butter balls, not buckeyes, and he would be right if they were fully coated in chocolate. But clearly these are buckeyes, monster eye buckeyes in fact.
I combined the deliciously packed monster cookie dough with the classic buckeye candy into one. So not only is the center peanut butter, but also oats, chocolate chips, and M&Ms. I have made a peanut butter chocolate chip cookie buckeye before, but these are even more special.
To give them that slit monster eye look for Halloween, you dip just one side then the other instead of swirling to get a more round opening. Once hardened, take out the toothpick and cover the hole with another M&M. Just make sure you devour them first before they get to you ;-).
Welcome to 2022’s #HalloweenTreatsWeek event!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!
Check out all of these great #HalloweenTreatsWeek recipes for today
- Jack Skellington Biscuit Donuts from Big Bear’s Wife
- Mushroom Skull Spaghetti from Semihomemade Recipes
- Candy Corn Caramel Tart from Sweet ReciPEAs
- Halloween M&M Cookies from Best Cookie Recipes
- Halloween Sable Cookies from Pastry Chef Online
Two years ago: Moldy Bits of Glass Muffins (Matcha Zucchini)
Four years ago: Snickerdoodle Pumpkin Butter Thumbprints
Six years ago: Peanut Butter Ricotta Pierogi with Chocolate Dipping Sauce
Eight years ago: No-Churn Pumpkin Cannoli Ice Cream
Nine years ago: Ghost Chili with Cornbread Topping and Chipotle Creama
- 1 cup unsalted butter, room temperature
- 1 cup loosely packed brown sugar
- 1-1/2 cups creamy peanut butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups quick-cooking oats (heat treated*)
- 2 cups sifted powdered sugar
- 1 cup mini semisweet chocolate chips
- 1 cup mini candy-coated chocolate pieces
- 12 oz. semi-sweet chocolate, for coating
- Wooden toothpicks, preferably round
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in the peanut butter, vanilla, and salt, Add the oats and mix until combined. Next add the powdered sugar one half cup at a time to reach desired consistency. Fold in the mini chocolate chips and candy-coated chocolate pieces.
- Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
- Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
- Remove balls from freezer. Dip into melted chocolate leaving a eye-shaped slit uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
- Refrigerate for 30 minutes or until set. Remove toothpicks and cover the holes left behind with a candy-coated chocolate.
Source: Adapted from my Monster Cookie Dough Cheesecake and Buckeye Candies.