Classic Buckeyes Recipe
This iconic treat hails from the heart of Ohio, inspired by the nut of the state tree—the buckeye. These chocolate-dipped peanut butter balls are beloved during the holidays, football season, and any time a little indulgence is in order. Their rich, creamy center contrasts beautifully with the smooth, bittersweet chocolate shell, making them a nostalgic yet irresistible dessert.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Toothpick
- Microwave-safe Bowl
Ingredients
For the Peanut Butter Filling
- 1 ½ cups creamy peanut butter Choose a no-stir, commercial variety for better consistency
- ½ cup unsalted butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 ½ cups powdered sugar sifted for smooth texture
For the Chocolate Coating
- 2 cups semi-sweet chocolate chips you may substitute with dark chocolate if preferred
- 2 tablespoons coconut oil or vegetable shortening, for smoother coating
Instructions
- In a large mixing bowl, beat the peanut butter, unsalted butter, and vanilla extract until fully combined and creamy.
- Gradually add the sifted powdered sugar, 1 cup at a time, mixing at low speed until a thick, pliable dough forms. Use a spatula to scrape down the sides as needed.
- Scoop and roll the dough into 1-inch balls using a small cookie scoop or your hands. Place them onto a parchment-lined baking sheet.
- Chill the peanut butter balls in the refrigerator for at least 20 minutes, or until firm.
- Meanwhile, in a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second bursts, stirring between each until fully smooth. This should take around 1-1.5 minutes total.
- Using a toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving the top center exposed to resemble a real buckeye. Let excess chocolate drip off before returning to the baking sheet.
- Refrigerate the coated buckeyes for 10 minutes, or until the chocolate sets completely before serving or storing.
Notes
- Use parchment paper to prevent sticking and simplify cleanup.
- For a nut-free version, substitute sunflower seed butter.
- Dark chocolate adds an elegant bitterness if desired.
- Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
Calories: 295kcalCarbohydrates: 29gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 11mgSodium: 72mgPotassium: 178mgFiber: 2gSugar: 24gVitamin A: 126IUCalcium: 19mgIron: 1mg
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