Buckeye Buttons Photo
Buckeye Buttons

YIELD Makes about 3 dozen cookies

INGREDIENTS

2 packages (18 ounces each) refrigerated triple chocolate cookie dough
1/2 (18-ounce) package refrigerated peanut butter cookie dough*
1 cup chopped peanuts
1/2 cup chocolate chips
36 peanut halves (optional)
*Save remaining 1/2 package of dough for another use.

PREPARATION:

  1. Preheat oven to 350°F. Lightly grease 13X9-inch baking pan. Let both packages of chocolate dough stand at room temperature about 15 minutes.
  2. Press both packages of chocolate dough evenly onto bottom of prepared pan. Cut half package of peanut butter dough into 1/4-inch slices. Place slices on top of chocolate dough in pan, spacing evenly. Sprinkle with chopped peanuts; press down lightly.
  3. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
  4. Cut bars into "buttons" using 1-1/2-inch round cookie cutter. Place buttons on wire rack set over waxed paper.
  5. Place chocolate chips in small microwavable bowl. Microwave on HIGH 30 seconds; stir. Repeat as necessary until chips are melted. Drizzle melted chocolate over rounds; top each round with peanut half, if desired. Let stand until set.
This recipe appears in: Chocolate
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