BUCKEYE COOKIES

Ingredients

Directions
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • 4 cups confectioners' sugar
  1. You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
  2. Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
  3. In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

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