Buckeye Cookies (Printable)

No-bake peanut butter balls dipped in rich chocolate, inspired by the classic Ohio buckeye confection.

# What You'll Need:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon salt
05 - 3 to 4 cups powdered sugar, adjusted for consistency

→ Chocolate Coating

06 - 2 cups (12 oz) semisweet chocolate chips
07 - 2 tablespoons shortening or coconut oil

# How-To Steps:

01 - In a large bowl, combine the creamy peanut butter, softened unsalted butter, vanilla extract, and salt. Beat with a hand mixer or stand mixer on medium speed until the mixture is completely smooth and creamy.
02 - Add the powdered sugar one cup at a time, mixing thoroughly after each addition. Continue until the dough becomes stiff enough to handle and no longer feels sticky to the touch. You may need between 3 and 4 cups depending on the peanut butter's moisture content.
03 - Scoop tablespoon-sized portions of the peanut butter dough and roll them between your palms to form smooth, uniform balls. Arrange them on a parchment-lined baking sheet, leaving a small gap between each one.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for 30 minutes until they are firm enough to hold their shape during dipping.
05 - In a microwave-safe bowl, combine the semisweet chocolate chips with the shortening or coconut oil. Microwave in 30-second bursts, stirring between each interval, until the chocolate is fully melted and silky smooth.
06 - Insert a toothpick into the top of each chilled peanut butter ball. Dip it into the melted chocolate, leaving the top third exposed so it resembles a buckeye nut. Gently shake off any excess chocolate before placing it back on the parchment.
07 - Return the dipped cookies to the baking sheet. Once all are dipped, refrigerate for 15 to 20 minutes until the chocolate coating is fully set. Remove the toothpicks and lightly smooth over any small holes with your finger if desired.

# Expert Advice:

01 -
  • No oven required, which means you can make these even when your kitchen is already packed with other holiday baking projects.
  • The peanut butter filling tastes exactly like the inside of a Reese cup, and nobody will believe how few ingredients go into it.
  • They freeze beautifully for months, so you can stock up and always have something sweet ready for unexpected guests.
02 -
  • If the dough feels too soft to hold its shape after rolling, it needs more chilling time or a bit more powdered sugar kneaded in.
  • Humidity is the enemy of melted chocolate, so avoid making these on a rainy day if you want that glossy, snappy coating.
  • Patience during the chilling step is the single biggest factor between buckeye cookies that look professional and ones that slide right off their chocolate shells.
03 -
  • Keep the peanut butter balls in the refrigerator and pull out only six to eight at a time for dipping so they stay cold and firm throughout the process.
  • Run your hands under cold water and dry them thoroughly before rolling if the dough starts sticking to your palms and making ragged looking balls.

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