Biscoff Buckeyes

Instructions

1. Beat 4 Tbsp butter and Biscoff in the bowl of a stand mixer until light and fluffy.
2. Add the vanilla and continue beating until well combined.
3. Add the powdered sugar, a 1/2 cup at a time, mixing until fully incorporated and scraping down the sides of the bowl after each addition. The dough will be dry and crumbly when all of the powdered sugar has been added.
4. Scoop heaping tablespoons of the dough into your hand and squeeze tightly to pack it together. Once a solid ball is formed, roll the dough in your hands to round it out.
5. Continue making 1-inch balls, and when complete, refrigerate for at least 2 hours or overnight.
6. When ready to dip the buckeyes, melt the chocolate and remaining 1 Tbsp in a double boiler over low heat.
7. When melted, use a toothpick to dip each of the Biscoff balls into the chocolate, leaving a small "eye" of dough to peak through at the top. Place the Buckeyes on a parchment paper covered cookie sheet and refrigerate until the chocolate has hardened.