I had to listen to requests for these cookies for, um, about three months before I finally made them.
Yes, it’s a tough life being Katy’s fiance. When you request a recipe that simple, easy, and (heaven forbid) no-bake, it is likely to take a while before your request becomes a Sugarlaws creation. If, on the other hand, your request involves Thomas Keller, I will probably get to it that very day.
But on my sixth or seventh Saturday afternoon, I listened to poor Chad ask plaintively, “when am I going to get my buckeye cookies?” And finally, I decided to make them. (What’s that you say? He could make them himself? Um, it’s a little late for April Fool’s Day, people).
And this is essentially a five minute recipe — very, very little work required for quite a nice final product. I don’t know if these cookies are a southern thing, because I had never heard of them before Chad started asking for them — but I will, most likely, be making them again (upon request, of course). And since these were both incredibly easy and drop-dead delicious, I think you’ll all like them as much as he does.
3/4 cups peanut butter
1 stick butter, softened
1/2 teaspoon vanilla extract
3 cups confectioners’ sugar
4 ounces good quality dark chocolate
1/3 cup white chocolate chips
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners sugar. Roll into tablespoon-sized balls and place on a waxed paper-lined cookie sheet. Chill in your freezer about 30 minutes, or until firm.
Microwave the chocolate chips for 30 seconds, and stir. If the chocolate isn’t fully melted, microwave for another 30 seconds, stirring again. Dip frozen peanut butter balls in chocolate, about halfway up the cookie. Melt the white chocolate the same way, and drizzle it over each of the cookies. Refrigerate until ready to serve.
Makes about 20 cookies.