Make the buckeye filling:

Cup of Yum
1. In a medium bowl, use a hand mixer to mix together the peanut butter and powdered sugar, scraping the bowl as needed. Mix until well combined.
2. Roll the peanut butter filling into 24 equal sized balls. Set aside.

Make the cookies:

1. Combine butter, milk, sugars, and cocoa powder. Cook over low heat until butter melts, stirring occasionally. Do not turn up heat to make the process go by faster.
2. Once boiling, turn heat up to medium, stirring constantly.
3. Continue boiling for 1 minute and then take off heat. (Set a timer to prevent overcooking.)
4. Add in peanut butter and vanilla extract and stir.
5. Add in oats and stir again.
6. Add in chopped dark chocolate and give a quick stir (Don’t mix it in completely. You want a little bit of a chocolate swirl.)
7. Drop onto parchment lined sheet pan. I get 24 cookies.
8. Place a peanut butter ball in the center and press down slightly.

Melt the chocolate:

1. In a small microwave-safe bowl, melt the chocolate wafers in 20-30 second increments, stirring between each interval. This should take less than 2 minutes total to melt, but melt it slowly.
2. Spoon melted chocolate overtop each cookie.
3. Allow the cookies to rest until the chocolate is set.
4. Store in an airtight container at room temperature.