American · Dessert · Easy
Buckeyes
Smooth peanut butter centers dipped in rich chocolate, left with a little swirl of tan showing on top like the namesake Ohio tree nut. No baking required, just mixing, rolling, and dipping.
The whole recipe in 60 seconds
Buckeyes, in 5 ideas
- Freezing the peanut butter balls is non-negotiable; soft balls melt and fall off the toothpick in the warm chocolate.
- Coconut oil thins the chocolate to the perfect dipping consistency and gives a nice snap when set.
- Leave the signature bare spot on top: that is what makes them buckeyes and not just peanut butter balls.
- Store in the refrigerator in an airtight container for up to 2 weeks; they also freeze beautifully.
- Swap in crunchy peanut butter for extra texture, or add a pinch of cinnamon to the dough.
What you need
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups powdered sugar
- 12 ounces semisweet chocolate chips
- 2 tablespoons coconut oil or shortening
- Toothpicks, for dipping
How to make it
Directions
- Beat the peanut butter, butter, vanilla, and salt until smooth. Gradually beat in the powdered sugar until a firm dough forms.
- Roll into 1-inch balls and place on a parchment-lined baking sheet. Freeze 30 minutes until firm.
- Melt the chocolate chips with the coconut oil in the microwave in 30-second bursts, stirring until smooth.
- Stick a toothpick in each peanut butter ball and dip it into the chocolate, leaving a small circle of peanut butter exposed on top. Let the excess drip off.
- Return each dipped ball to the baking sheet, smooth over the toothpick hole with your fingertip, and refrigerate 30 minutes until set.
Store-brand peanut butter costs half of the big names and actually works better here, since it is firmer and makes a dough that holds its shape.