Buckeye Cookies

Ingredients

1 cup creamy peanut butter

2 sticks butter, softened

1 tsp vanilla extract

1-12 oz bag of semi-sweet chocolate chips

1/2 powdered sugar (approximately)

1/2 block paraffin wax




Directions

In a large mixing bowl cream the butter and the peanut butter (I use a mixer). Add vanilla and mix until combined. This can be done in a mixer or by hand.

Sift the powdered sugar and add it to the peanut butter mixture 1/2 cup at a time, mixing well each time you add it. You will know you have added enough powdered sugar when you can pick up a clump of the mixture and it does not stick to your hand and it can be gently rolled into a ball. Roll the mixture into 1″ balls.

Place the balls onto a waxed paper covered baking sheet making sure they do not touch. Cover the cookies with plastic wrap and place the tray in a cold location like the refrigerator for an hour or two.

In a double boiler over medium low heat, melt the paraffin wax. Add the chocolate chips, stir until melted and the chocolate is creamy smooth.

Put about 10 cookies on a plate for each cycle of dipping. The rest of the cookies need to be kept cold and firm in order to dip into the chocolate. If the toothpick doesn’t stay in the cookie to dip they aren’t cold enough.

Lay a long sheet of waxed paper on the counter.

Using a toothpick, stab the cookie and hold the toothpick to dip the ball into the chocolate, leaving a round circle uncoated at the top of the cookie to look like a buckeye. Place the chocolate dipped Buckeye onto the waxed paper on the counter. Repeat with the rest of the cookies. Let the cookies sit for 1/2 hour to set up.

Place the chocolate coated cookie onto a clean waxed paper covered baking sheet. Place the tray back into the cold area to set up for about 1 hour.

Store the cookies in an airtight container (with waxed paper between the layers) in the refrigerator until ready to serve.