Buckeye Cookies

Preheat the oven to 375*F.

Line baking sheets with parchment paper or silicone mats.

In a large bowl or bowl of a stand mixer, beat butter until fluffy (about 30 seconds).

Add brown sugar and granulated sugar, baking soda, and salt. Continue to beat until combined.

Beat in the eggs and vanilla extract.

Add cocoa powder and beat until well combined.

Gradually add flour and mix well, scraping side of bowl.

Divide with cookie dough scoop or drop by tablespoon onto prepared baking sheets.

Bake 8-10 minutes or until the edges are firm and centers set.

Remove to a wire rack to cool completely.

In a small bowl, stir together the peanut butter and powdered sugar until smooth.

In a small heavy saucepan, add the chocolate chips and shortening. (See Notes)

Heat over low until chocolate is completely melted, stirring occasionally.

Frost tops of cookies with melted chocolate and place on the baking sheet.

Place in the fridge to chill for about 10 minutes.

Top each cookie with a teaspoon of peanut butter mixture. (See Notes)

Store in an airtight container in the fridge for up to 1 week.