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Buckeyes

Buckeyes #recipe by @browneyedbaker :: www.browneyedbaker.com

My history with peanut butter is a sad and tragic one. I grew up infatuated with peanut butter and would put it on everything and anything imaginable, no doubt eating it in some form everyday. I even had a peanut butter and jelly sleeping bag when I was little. Then about three years ago I started to develop asthma symptoms and when I saw an allergist and had tests done, it turns out I was allergic to peanuts (among a variety of other things). So I have not eaten peanut butter since June of 2004. I don’t have an allergy so severe that I cannot touch it or smell it, since of course I was eating it right up until the day I was tested and I never came close to death. So I live vicariously through others, taking in huge whiffs of peanut butter when I open the jar to make peanut butter treats for everyone else.

This weekend I got started on my holiday baking and goodies-making and kicked it off with my cousin’s buckeye recipe. These, along with peanut butter blossoms, are the most requested Christmas treats from my sister. Of course it’s pure torture for me to smell them and not be able to eat them!

Buckeyes #recipe by @browneyedbaker :: www.browneyedbaker.com

Buckeyes

Yield: 7 to 8 dozen buckeyes

Prep Time: 1 hour

Total Time: 1 hour

A recipe for the uber-popular Buckeye candies - balls of sweetened peanut butter dipped in chocolate.

Ingredients:

1½ cups peanut butter
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
Pinch of salt
4 cups powdered sugar
4 cups semisweet chocolate chips
¼ cup vegetable shortening

Directions:

1. Line cookie sheet with wax or parchment paper; set aside.

2. In a large bowl, stir together the peanut butter, softened butter, vanilla extract, and salt with a wooden spoon. Add the powdered sugar a little bit at a time, stirring it into the peanut butter mixture until it is completely incorporated.

3. Roll the peanut butter mixture into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into the top of each ball. Chill in freezer until hard, approximately 30 minutes.

4. In a heatproof medium bowl, combine the chocolate chips and shortening. Place the bowl over a small saucepan with 1 inch of water placed over low heat. Stir occasionally, until the chocolate is completely melted and smooth. Keep the bowl over the saucepan of barely simmering water. Using the toothpick as a "handle", dip the peanut butter balls into the chocolate, leaving a small circle exposed on the top of each ball. Place the balls back on the cookie sheet and refrigerate until the chocolate is set, approximately 2 hours.

5. Once the buckeyes are set, remove the toothpicks and if you'd like, you can use your finger to smudge the peanut butter dough together on the top of the buckeye to cover the hole where the toothpicks were. Store the buckeyes in an airtight container with wax paper between layers in the refrigerator for up to 1 month.

(Photos and recipe formatting updated December 2013)

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60 Responses to “Buckeyes”

  1. katie102006 on December 18, 2007 at 9:39 am

    Cute! I’ve never seen these treats before! They looks super yummy!

    Reply

  2. kayte on December 18, 2007 at 9:52 am

    these look incredible chelle! i have seen these in magazines before and yours look truly gourmet. how sad that you had to stop eating something that you enjoyed so much :-(

    Reply

  3. Jennifer on December 18, 2007 at 10:43 am

    One of my all-time favorites! My great aunt used to make a very complicated version of these. I did get her recipe, but I eventually found one similar to yours. Much easier and so, so good. Happy holidays!

    Reply

  4. Aud on December 18, 2007 at 5:11 pm

    These look so good! And being the good friend that I am, I will gladly eat any chocolate / PB combinations for you you. :)

    Reply

  5. Joanne on October 15, 2008 at 3:12 pm

    Ooh these look yummy. Could you eat cashew butter as a substitute? I think it’s similar to peanut butter…

    Reply

    • Bob on December 28th, 2012 at 10:36 pm

      I use soy butter because I’m allergic to nuts and it tastes great.

      Reply

  6. caseyew on December 3, 2009 at 6:57 pm

    I grew up making buckeyes with my mom at Christmas time. They tend to get very soft and hard to work with, since they’re so full fo fat! We always rolled the balls, stuck in toothpicks, then froze them so that the toothpicks stayed and the pb balls didn’t fall into the chocolate.

    Reply

  7. Penny Wolf on September 21, 2010 at 9:08 pm

    A dear friend CAN NOT have peanut butter. I found that Sunbutter comes very close in taste to peanut butter but behaves equally well for baking cookies.
    Giant Eagle does carry it.

    Reply

    • Michelle on September 22nd, 2010 at 7:33 pm

      Penny, thank you for the tip on Sunbutter!

      Reply

  8. Angie on September 25, 2010 at 10:24 pm

    Another way you can do the chocolate which my grandmother used to do when making hers was use a whole bag of semi-sweet chocolate morsels (Toll House) and then 3/4 bar of Parrafin of wax. The chocolate does not get too thick and it adds a nice bite to your chocolate. She also used to use 2 cups of JIF Peanut Butter. I think it makes a big difference. Even though these are time consuming to make they are DELICIOUS!

    Reply

    • Michelle on September 28th, 2010 at 7:02 pm

      Thank you for the additional tips Angie!

      Reply

  9. Joann on September 27, 2010 at 6:53 am

    Since you’re starting your holiday baking now does that mean you can freeze the buckeyes now and they’ll be good by December? I never seem to have enough time to make all the things I’d like to make during the holidays so I would Imagine this is the way to go – start early and freeze it. . . I may need to purchase a freezer!

    Thank you for any help on the freezing of all baked items plus the candies.

    Reply

    • Michelle on September 28th, 2010 at 7:04 pm

      Hi Joann, I’m not actually starting my holiday baking yet; I like to start early, but not this early! These do freeze well, but I would say for up to 1 month.

      Reply

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  12. Tania on December 10, 2010 at 9:56 am

    Hi again Michelle! Just a quick question: I’m going to be making these and happen to have some of the butter flavored Crisco shortening on hand (I think it’s the best for pie dough as opposed to butter). Do you think the flavor would be terrible if I used that instead of plain shortening?

    Reply

    • Michelle on December 10th, 2010 at 2:34 pm

      I think that would be okay to use. Enjoy these!

      Reply

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  14. debbie on December 21, 2010 at 9:35 am

    Made these this morning – if you add an extra 1/2 cup of peanut butter your mixture will not be crumbly. I mixed it up in my KitchenAid and it worked beautifully. Thank you for the recipe – I am going to have some very happy friends and neighbors this Christmas!

    Reply

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  18. Firstfall on August 31, 2011 at 5:14 pm

    Just use your finger to smooth over the toothpick hole. It’s a tip in a lot of Buckeye recipes I’ve seen. (So is the ‘freeze the balls with the toothpicks in them, then dip’ tip) From Ohio, & these are VERY popular there! :)

    Reply

  19. Marisha on September 22, 2011 at 11:43 pm

    I stumbled across your website today while looking for a decent sandwich bread and I haven’t been able to leave! So far I’ve added a bunch of things to my “To Bake” List :) I too had a love for peanut butter until a couple of years ago when I realized every time I ate anything with peanuts I had a difficult time breathing :( It made me so sad when I first found out and I’ll admit even now I still crave the occasional PB M&M. I haven’t really heard of many other people developing adult onset allergies like I did. Any who, the reason I’m sharing is that I found a decent PB replacement- SoyNut Butter (made in peanut free facilities). I know it doesn’t exactly sound tasty but it brings me right back. . . I also find that it reacts in baking etc the same as PB; I’ve been known to switch it for PB in many recipes and no one noticed!! Maybe I’ve just been PB deprived for too long but I really enjoy it and wanted to share in case you haven’t discovered it yet!

    Reply

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  21. Karen Motsinger on December 5, 2011 at 5:45 pm

    I’ve always added about a cup and a half of Rice Krispies to my Buckeye recipe – they have a little crunch in them and the RK’s don’t add weight to the mix. You might need to adjust (add) a little bit more peanut butter for the dry RK’s to keep your dough together. And yes, pat a finger dipped in a little powdered sugar over the toothpick hole, you’ll never know it was even there.

    Reply

  22. Andrea Parello on December 11, 2011 at 12:51 pm

    My daughter-in-law introduced me to your website. I absolutely love it!!

    I made your turkey, muchroom & wild rice soup with the left over turkey from Thanksgiving. It was delicious!!

    I would like to make nut rolls. apricot rolls for Christmas do you have a recipe for any of these? My mom always used to make them but her recipes are very hard to understand and since she’s no longer around, I can’t ask.

    Thanks – Andrea

    Reply

  23. Amy Bailey on December 14, 2011 at 3:53 pm

    Yum! I love these. I put crushed Rice Krispies in mine to give them a little bit of crunch.

    Reply

  24. Brianna on December 17, 2011 at 12:06 pm

    My best friend jokingly told me she wanted a whole batch of buckeyes for Christmas – they’re a candy from her childhood, but I’d never heard of them. I was so happy to find your beautiful website and I tried this recipe out this weekend. These are fabulous!! Everyone who has tried them loves them, and I’m sure she’ll be thrilled to get a box full of these!! Thank you for the recipe!

    Reply

  25. Sally on February 4, 2012 at 7:31 pm

    I am an alumni of Ohio State University-thus a true Buckeye. When visiting family in St.Paul at Thanksgiving, I know I can ‘t get off the plane without a container of candy Buckeyes! Yum!

    Reply

  26. Sue on February 19, 2012 at 4:58 pm

    Am I the only one that had to use shish kabob sticks to fish out my peanut butter balls from the chocolate?! lol. STILl- YUM YUM YUM!!!!

    Reply

  27. Marsha on February 24, 2012 at 4:42 pm

    Instead of making your own go to Marsha’s Buckeyes website and order them. We have been in business for 28 years. We don’t close the holes because it is our trademark.

    Reply

  28. Mary on June 7, 2012 at 4:40 pm

    My family makes these every year. I recommend using almond bark instead of having to mess with chocolate chips and shortening. Also to help the almond bark melt faster grate it or chop it up small.

    Reply

  29. Cheyenne on August 10, 2012 at 11:22 am

    How many dozen does this make? I’d love to use these at my wedding.

    Reply

    • Michelle on August 10th, 2012 at 11:38 pm

      Hi Cheyenne, This makes about 3 to 4 dozen (based on how large you make them).

      Reply

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  31. Julia on September 27, 2012 at 7:33 am

    I tried to make these this morning with my boyfriend, who’s living in Sweden. He wanted to make an American treat to bring to dinner at a friend’s. The peanut butter balls turned out just lovely, but the chocolate + butter situation was as thick as frosting, and entirely undippable. Next time I’ll definitely just be melting the chocolate alone or making more of a ganache.

    Reply

    • Michelle on September 27th, 2012 at 10:16 am

      Hi Julia, It sounds like you used butter in place of the shortening for dipping the buckeyes? This is likely the problem – vegetable shortening helps to thin the chocolate and make it suitable for dipping. Butter, on the other hand, will in fact thicken the chocolate and create more of a ganache. You want to use vegetable shortening here.

      Reply

  32. Karen on October 20, 2012 at 8:59 pm

    Ahh, where is the Rice Crispies? These are NOT PB balls without Rice Crispies!!

    Reply

    • NEOhioan on November 7th, 2012 at 1:19 pm

      That’s cuz these are BUCKEYES, not PB balls. Buckeyes NEVER have a crunch. You can put rice cereal in yours, just don’t call them Buckeyes! ;)

      Reply

  33. Selina on October 21, 2012 at 11:21 am

    I have not tried this recipe, yet, but I will say these things are so yummy and so addictive!!!!!!!!! That being said, my MIL makes the BEST buckeyes EVER!!!!!!!!! I think she uses parafin wax in hers. But they are melt in your mouth, so soft and fluffy!! You definitely cannot just eat one (unless of course it’s the last one)……………….Don’t tell anyone, but somehow a few always end up hidden in my nightstand so Ii can eat them later!

    Reply

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  36. ANGIE KELLEY on December 16, 2012 at 11:51 am

    This was a crumbly mess! I can’t roll the balls – can squeeze them into shape, but I think 6 cups might be too much. Trying to figure out how much more PB to add to the recipe to save it…

    Reply

  37. Jessica on December 18, 2012 at 9:39 pm

    Would it be ok to use margarine sticks or the stuff in the round container like country crock?

    Reply

    • Michelle on December 19th, 2012 at 10:29 am

      Hi Jessica, I would not recommend substituting the butter with margarine or a spread, it just won’t taste the same, especially since all of the ingredients remain “raw” and aren’t baked into anything.

      Reply

  38. Paula Brophy on July 25, 2013 at 6:54 pm

    My son ( a buckeye fan) want to provide these delicious buckeyes as wedding favors. We need 600. Tired already. My question is, can I freeze them after dipping? The wedding is one month away. I’m afraid they will sweat during defrosting. Wedding is Aug. 24. Help!

    Reply

    • Michelle on July 25th, 2013 at 11:13 pm

      Paula, What an awesome mom you are! I have frozen buckeyes, but I honestly can’t remember if they sweat or not when they were defrosted. If you do it a day or so in advance, I think you’ll be just fine.

      Reply

  39. NikiCholette on October 4, 2013 at 8:04 pm

    That is a lot of sugar, my husband would hate them if I made them like that. I use 2 cups peanut butter and 2 cups icing sugar. Was plenty sweet with that much sugar.

    Reply

  40. CarlyA on December 9, 2013 at 12:52 am

    I’ve been put in charge of making buckeyes for Christmas this year. Love your site, and definitely using your recipe. Could coconut oil replace the shortening?

    Reply

    • Michelle on December 9th, 2013 at 12:32 pm

      Hi Carly, You can substitute coconut oil, as long as you are aware that a slight coconut flavor will be there.

      Reply

  41. Trixy on December 13, 2013 at 9:44 am

    What happens if i mix up ingredients and use shortening with the peanut butter not the butter??

    I’ve had it in the fridge for a bit but it doesn’t seem to be getting hard. and i don’t think i’m going to be able to roll it into balls

    Reply

    • Michelle on December 13th, 2013 at 10:59 am

      Hi Trixy, You should not use the shortening with the peanut butter mixture. It might end up being too soft. It is meant to thin the chocolate so that it can coat the peanut butter balls easily.

      Reply

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  46. Jessica on April 28, 2014 at 12:50 am

    Made these for my baby shower yesterday and they were great :)

    I used about a cup less powdered sugar, just because I like them a little less sweet and a tad softer. (Just personal preference :) ) I also decided to go with crunchy peanut butter this time :)

    Yummy recipes from your site as always! Thanks!

    Reply

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