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Peanut Butter Buckeyes Recipe
This classic Buckeyes Recipe is a family favorite; peanut butter balls dipped in chocolate only require a few ingredients and are a holiday staple. No Christmas cookie tray is complete unless it is overflowing with peanut butter buckeyes!
I absolutely love Christmas baking, and for my entire life my very favorite Christmas recipes involve the combination of chocolate and peanut butter, namely peanut butter blossoms and these peanut butter buckeyes. I’ve adored them ever since I was a kid; how could you not love something that is basically a homemade version of Reese’s peanut butter cups?
These sweet peanut butter balls dipped in chocolate are so easy to make and the recipe yields a TON, the combination of which makes them absolutely perfect for holiday baking.
How to Make Buckeyes
I have been making this buckeyes recipe for as long as I can remember; it comes from my dad’s cousin, and it has been gracing our holiday dessert trays since I was a baby. The recipe is super simple, only requires a handful of ingredients, and you do not need any special equipment. Here’s what you do!
First, use a wooden spoon to stir together softened butter, peanut butter, salt, vanilla extract, and powdered sugar. You can bust out a stand or hand mixer if you want, but it’s just as easily accomplished with a plain ‘ol wooden spoon. This filling tastes so much like a legit peanut butter cup that I could just eat it with a spoon. SO GOOD.
Using a tablespoon or small cookie scoop, portion out the peanut butter filling, and roll them into balls. Once you’re done, stick a toothpick into the center of each one and pop them into the freezer until they’re nice and firm, about 30 minutes.
You want them to be able to withstand being dipped into warm melted chocolate, and not start to fall apart. This amount of time does the trick!
Next, you’ll melt together chocolate chips and vegetable shortening, then dip the peanut butter balls so just a small circle at the top is still visible. The shortening helps to thin the chocolate and keep it from clumping up when melted, and I use it anytime I am coating something in chocolate (if you prefer not to use shortening, check out some alternatives in the recipe notes section below).
Finally, pop these babies into the refrigerator to make sure the chocolate is totally set (a couple of hours), then eat to your heart’s content!
Buckeyes Recipe Notes
Some tips for making the best buckeyes, ever!
- Do not use natural peanut butter for these, it is much too oily. You want to reach for a traditional jar of peanut butter such as Jif, Skippy, or your favorite brand.
- You can use salted butter and omit the salt, if you’d prefer.
- While the recipe calls for chocolate chips, you can also use the same amount of bar chocolate, finely chopped. Feel free to substitute dark chocolate or milk chocolate if you’d like.
- I spoke above about the benefits of using vegetable shortening, but if you prefer not to use shortening, you can substitute coconut oil (use refined so the flavor is neutral and you don’t get coconut flavor in your buckeyes!). You could also substitute candy melts or something like CandiQuik for both the chocolate and shortening (though not nearly as delicious as real chocolate!). Follow the directions on the packaging for melting instructions.
Storage Tips
Make sure your buckeyes stay fresh for as long as possible!
- The buckeyes should be stored in an airtight container in the refrigerator to keep them nice and fresh. Stored in this way, they will keep for about 1 month (although good luck keeping them that long without eating them all, ha!).
- You can also freeze buckeyes in an airtight container or freezer ziploc bag for up to 3 months.
So there you have it! One of my oldest, most-loved Christmas recipes, and it could not be simpler to make or a bigger hit wherever you take them.
Does your family make these? Is the recipe similar, or do you put a spin on them, like adding Rice Krispies? I’ve heard about that and am intrigued!
If You Like This Buckeyes Recipe, Try These:
Watch How to Make Buckeyes
Did you make this recipe?
This classic Buckeyes Recipe is a family favorite! Peanut butter balls dipped in chocolate only require a few ingredients and are a holiday staple.
Line cookie sheet with wax or parchment paper; set aside.
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.
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.
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.
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.
- Do not use natural peanut butter for these, it is much too oily. You want to reach for a traditional jar of peanut butter such as Jif, Skippy, or your favorite brand.
- You can use salted butter and omit the salt, if you'd prefer.
- While the recipe calls for chocolate chips, you can also use the same amount of bar chocolate, finely chopped. Feel free to substitute dark chocolate or milk chocolate if you'd like.
- I spoke above about the benefits of using vegetable shortening, but if you prefer not to use shortening, you can substitute coconut oil (use refined so the flavor is neutral and you don't get coconut flavor in your buckeyes!). You could also substitute candy melts or something like CandiQuik for both the chocolate and shortening (though not nearly as delicious as real chocolate!). Follow the directions on the packaging for melting instructions.
- Buckeyes can be frozen for up to 3 months in an airtight container or freezer ziploc bag.
Calories: 123kcal
Fat: 8g
Saturated fat: 3g
Cholesterol: 6mg
Sodium: 22mg
Potassium: 79mg
Carbohydrates: 11g
Sugar: 9g
Protein: 1g
Vitamin A: 1.4%
Calcium: 0.8%
Iron: 3.5%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in December 2007. Updated in December 2014 with new photos, and refreshed in December 2018 with more new photos, a video, and recipe tips.
[photos by Ari of Well Seasoned]
Cute! I’ve never seen these treats before! They looks super yummy!
I saw these at a Christmas party and was amazed at how good they were. They looked just like these! I kept eating them and felt a little guilty for being such a piggy. So I’m going to make them this year so I don’t have to feel so bad (not for the calories but for hoarding food!) Yours looks unreal yum!
Use coconut oil instead of shortening. To be green we all need to avoid any product with palm oil. Also watch for it in your peanut butters. Rainforests are being slashed and burned for this cheap oil
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 :-(
Seen these in mags too and was craving them. Who doesn’t love peanut butter and chocolate? Like, all men. Would make perfect gift bags for all the men (okay, I don’t have that many and I meant dads! in my life) Awesome. Nicely presented too!
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!
These look so good! And being the good friend that I am, I will gladly eat any chocolate / PB combinations for you you. :)
Ooh these look yummy. Could you eat cashew butter as a substitute? I think it’s similar to peanut butter…
I use soy butter because I’m allergic to nuts and it tastes great.
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.
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.
Penny, thank you for the tip on Sunbutter!
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!
Thank you for the additional tips Angie!
My mom’s recipe used paraffin. Paraffin wax is something they used to use in candy making, but it is a by-product of petroleum and shouldn’t really be consumed. Vegetable shortening, compound coating, or just proper tempering are all good alternatives.
My mom’s recipe uses the paraffin wax as well. It gives the candy a nice shiny professional look, and keeps the chocolate coating smooth and even. I prefer the wax over shortening. I am not worried about it killing me, not enough is used to cause harm.
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.
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.
I’ve been making Buckeyes for over 20 years. I’m a Buckeye so I make a huge batch at the beginning of football season and I freeze them. I make up a plateful for every game. You can freeze these for months. I just place in tupperware and place in the freezer.
These freeze really well actually. I take them to work and usually freeze them a couple weeks before. Just have to be sure they are out at lest a day to make them easy to eat for your guests.
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?
I think that would be okay to use. Enjoy these!
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!
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! :)
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!
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.
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
Hi Andrea, I do have a recipe for nut rolls (from my mom’s best friend): https://www.browneyedbaker.com/2011/01/10/nut-roll-recipe/. I hope you enjoy!
Yum! I love these. I put crushed Rice Krispies in mine to give them a little bit of crunch.
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!
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!
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!!!!
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.