Buckeyes are a classic holiday confection I remember getting from neighbors every Christmas when I was a child. The combination of creamy peanut butter and rich chocolate felt like a special treat, and back then I could eat as many as I wanted without a second thought. Those memories make these candies a nostalgic favorite to make and share during the holidays.
They remain an easy, crowd-pleasing treat to prepare. With simple ingredients and straightforward steps, Buckeyes are perfect for gifting, cookie exchanges, or a tray of sweets at a party. The recipe scales well, so you can easily halve it if you only want a small batch.
These candies hold up well in the refrigerator and on a dessert platter, and the partially dipped chocolate gives them the characteristic look of a buckeye—chocolate-coated with a small exposed peanut-butter center. They’re also ideal for making ahead: prepare the peanut butter centers one day and dip them in chocolate the next.
Buckeyes
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Ingredients
- 1 ½ cups (396 g) creamy peanut butter
- ½ cup (113 g) butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
- 3 cups (360 g) powdered sugar
- 12 oz (340 g) semi-sweet chocolate chips
- 2 Tbsp shortening
Instructions
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In a large bowl, combine the peanut butter, softened butter, vanilla extract, and salt. Beat on low speed with an electric mixer until the ingredients are blended. Add 2 cups of powdered sugar and mix until incorporated, then continue adding powdered sugar a little at a time until the mixture is firm enough to hold its shape on a toothpick.
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Shape the mixture into 1-inch balls (truffle size also works). Place the balls on a tray and refrigerate until firm. Some prefer to insert toothpicks into each ball before chilling to make dipping easier.
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Melt the chocolate chips with the shortening in a microwave-safe bowl. Heat on medium in 30-second intervals, stirring between each interval, until the chocolate is smooth. Keep it warm while you coat the peanut butter balls.
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Insert a toothpick into a chilled peanut butter ball and dip about three-quarters of the ball into the melted chocolate, leaving a small circle of peanut butter visible at the top to resemble a buckeye. Tap off excess chocolate, place the ball on wax paper, remove the toothpick, and smooth any hole with a small spoon or toothpick. Refrigerate until the chocolate sets.
Notes
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