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!
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- 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:
- Buckeye Brownies
- Buckeye Peanut Butter Cup Cookies
- Homemade Peanut Butter Cups
- Peanut Butter Fudge
- Peanut Butter Cup Bars
Watch the Recipe Video:
Peanut Butter Buckeyes Recipe
Ingredients
- 1½ cups (405 g) creamy peanut butter
- 1 cup (227 g) unsalted butter, at room temperature
- ½ teaspoon (0.5 teaspoon) vanilla extract
- Pinch (Pinch) salt
- 4 cups (454 g) powdered sugar
- 4 cups (680 g) semisweet chocolate chips
- ¼ cup (46 g) vegetable shortening
Instructions
- 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.
Notes
- 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.
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]
Can I use crunchy peanut butter
Thanks
Hi Julie, Definitely! You just may not have super smooth buckeyes.
Love these , Iam from the UK ,what could I use instead of shortening as we dont have that here
Many thanks x
Hi Jayne, You could use refined coconut oil.
If u just mix the peanut butter mixture how long can u keep them n freezer for I wanted to do mine now so all I had to do was dip them.
Hi Ronda, You could keep them for up to a couple of months in the freezer.
Need to know what’s the best way to pack these in a suitcase for a plane ride.
Hi – I haven’t tried these yet, but I was just wondering if there is any reason why you couldn’t substitute butter for shortening in the chocolate coating. I don’t normally buy shortening, so I was hoping not to have to buy a whole thing of it, most of which I would probably end up throwing away. Any thoughts?
Hi Gloria, Yes, there are specific properties in the shortening that help it keep a smooth coating and set properly. Butter won’t work here. If you want to substitute for the shortening, you can use coconut oil (the refined version will not impart a coconut taste).
with the extra melted chocolate, I dip a fork into mixture and quickly wave it back and forth over the finished candy. Not only looks like store bought but hides the toothpick holes. I also have always used paraffin,as it has a little crunch when bitten into.
Loved these! What a fun project for me and my daughter (they were tasty as well). She was the designated “chocolate dipper” and had a blast. I love recipes that we can do together and this one fit that bill perfectly. Thanks for posting!
Couldn’t remember my ancient recipe off the top of my head this year. Something happens to your brain when your kids become teens. This is the closest to my old recipe and I’m so glad I found it. But a few tips as someone who’s been doing it a long time. I would add the extra 1/2 cup of peanut butter if they are too dry or not pb enough tasting for you. Next sift the sugar. It helps. I also pop the dough in the fridge for a while before forming the balls and coat my hands in powdered sugar. (Probably more necessary with the increase in pb) I leave them in the freezer for an hour and only use one toothpick over and over instead of freezing with a ton of them. Lastly and a big one..use and ice cream scoop for the dipping! Scoop up the choc and then dip the ball with a toothpick in the ice cream scoop of chocolate. No digging it out if it falls. No worrying about your choc bowl being too shallow as the choc starts to run low. Also I microwave the choc just because i find it easier.
I’ve made these for years and they are always a hit! I do use a slightly different recipe, but one thing I do is instead of choc. chips and veg oil, I use baking chips..Ghiradelli dark..that way I don’t need to add anything to the choc. and then I put them in the freezer on the cookie sheet for 5 min to set the chocolate. I also melt them in the microwave for 15-30 sec increments and stir until bowl is cool. My 15 yr old son has a love/hate relationship with these, lol..he says keep them away from me…I can’t stop my self from eating them!
These look so good! I would love to make some for my neighbors – do they absolutely have to be refrigerated?
Hi Lisa, It’s not imperative, I just find that it keeps them from getting too soft and the chocolate melty if someone has a warmer house.
I have a question also. Do you think I could make up the mixture for the balls and then refrigerate until Wednesday. This is Sunday. It would sure make it alot easier on me Wednesday since I have to work part of the day.Hope you can answer this for me.
Hi Debbie, Yes, you could do that!
Made these last year without the shortening, and this year I will use the shortening. My Mamow made these every year for Christmas Eve, with a big pot of chili. Everyone ate as they felt like it. The Buckeyes were always gone quick so you ate those when you came in. She too used to make some with Rice Crispies, but made sure everyone knew they were not “real buckeyes”, but we really enjoyed them too!!! I am doing this very thing this year….in honor of My Mamow. I do leave mine in the freezer for at least an hour, before dipping. The thicker pointer toothpicks seem to work better than the thin little ones too.
I don’t know why I never make these. I always get super happy when some appear in front of my as a gift.
I’ve been meaning to try these for years and your simple recipe finally pushed me to do it. I made half a batch and I made them smaller than one-inch, maybe like big marbles. I got 75, which was plenty. I’ve never added shortening to dipping chocolate before but it worked perfectly. We like Reese’s cups very much, so I added extra salt to these and my 18-year old son gives them 3 thumbs up! Thanks!
I added some baker’s wax to the chocolate. It helps to hold it together better and it doesn’t melt nearly as quickly in little fingers. I also omitted the salt. No need for it really to be in there. Otherwise great recipe!
Being from Ohio, and loving both chocolate and peanut butter, these are a staple game day and Christmas treat. Everyone always asks for them! I use a fork to hold and dip the pb balls in the chocolate. The chocolate drips through the fork and you don’t have a weird hole in the middle of the buckeye. :) this year I made buckeye bark instead because it is so much faster.
Oh these sound the best!
Hey Michelle! Funnily enough I searched your site for truffles and things to make for Christmas a couple of days ago and I already added these of my list of things to make! I did have a question though! Have you ever made chocolate or sugar swirl things to top cupcakes/truffles with? I am not finding a recipe and I was just wondering if you had any tips! I’m trying to go a little fancy this year!
Hi Mandy, I’m not sure what exactly you’re referring to, but I have never made cupcake toppers, so I guess the answer is no!
We’ve made these as Peanut Butter Balls in my family since I was a kid, but we like to add some butterscotch chips to the chocolate topping for a little something extra! :)
Why is pb and chocolate the best thing that ever happened?!
Could I use canola oil instead of the vegetable?
Hi Char, There is no oil called for in the recipe, so you should not use canola oil.
Love these, we make a similar version but we use half creamy half crunchy peanut butter and we use 3 cups of rice krispies in the mix as well. Makes for a crunchier filling. I’ve used parafin wax in the past for the chocolate coating and have always been a little weirded-out by it, so I think I’ll try the vegetable shortening. Thanks for the tip!
I love me some Buckeyes!!!
This looks amazing. I love chocolate and peanut butter combinations.
These are one of my favorites, but I almost never make them because I hate dipping things in chocolate. It always stresses me out because I don’t have a ton of success. Maybe not using shortening is the thing I’ve been doing wrong!
My version of these has crispy cereal in the parent butter mixture and melted Hershey bars and parafin wax along with chocolate chips for the coating.
Dang auto correct – I meant peanut butter!!
I’m just enjoying the fact that you put a recipe up here with “Buckeye” in the title. O-H-I-O!
I make a different version but I melt chocolate with some paraffin wax (prob 1/2-3/4 stick for that amt of chips. They come out shiny and doesn’t melt in your hands as much.
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!
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
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.