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Cookie Butter Buckeye Candies

Ingredients

For the cookie butter balls

  • 1/2 cup Creamy cookie butter I used the Trader Joe's brand
  • 3 tablespoons Unsalted butter room temperature
  • 1 cup Confectioners' sugar sifted
  • 1 teaspoon Vanilla extract

For the chocolate coating

  • 1/2 cup Semi-sweet chocolate chips
  • 1/4 teaspoon Coconut oil or Crisco vegetable shorterning

Instructions

  • In a stand mixer fitted with a paddle attachment (hand mixer works here too), add cookie butter, unsalted butter, confectioners' sugar, and vanilla extract. Mix on medium/high speed until the mixture comes together. It will look a bit crumbly and that is OK.
  • Line a cookie sheet with parchment paper.
  • Remove bowl from the mixer and with a tiny cookie scoop, scoop balls of the mixture and place in the palm of your hand. Pinch it lightly in the center and then roll into balls. Place cookie butter balls on the lined cookie sheet. Place cookie sheet in the freezer and allow the cookie butter balls to firm for at least 30 minutes.
  • While the balls firm up, melt the chocolate and coconut oil (or vegetable oil) until melted over a double broiler, or a bowl set over a pan of simmering water. Pour the melted chocolate mixture into a small bowl or glass.
  • Remove the cookie butter balls from the freezer. Working quickly, pierce the cookie butter balls with a toothpick and dip into and set the chocolate, leaving a circle free of chocolate on top. Allow the excess chocolate to drip back into that set the chocolate dipped buckeye candy on the parchment lined cookie sheet.
  • You can place in the refrigerator to allow the chocolate to harden, or you can leave at room temperature. Note, it will take much longer for the chocolate to harden at room temperature.
  • Store in a covered container in the refrigerator until ready to serve.
  • Makes about 40 mini Buckeyes, depending on the size of your mini cookie scoop.
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  • Adapted from: FoodTasia