Buckeyes

These classic peanut-butter-and-chocolate Buckeyes are rich, creamy, and nostalgic—perfect for holidays, family gatherings, or anytime you want an easy, crowd-pleasing treat with minimal fuss.

Ingredients

• 1 cup creamy peanut butter
• ½ cup butter, softened
• ½ tsp vanilla
• ¼ tsp table salt
• 2½ cups confectioners sugar
• 12 oz (340g) semisweet chocolate chips
• 1 tsp vegetable shortening

Directions

Make the Peanut Butter Centers

In the bowl of a stand mixer, combine peanut butter, butter, vanilla, and salt. Mix on medium speed until just combined.

Reduce speed to low and slowly mix in confectioners sugar in installments until a soft dough forms.

Refrigerate to firm slightly (15–20 minutes).

Shape

Line a baking sheet with parchment paper. Scoop the dough into 1 tbsp portions and roll into smooth balls.

Insert a toothpick into the top of each ball and freeze until solid (about 1 hour).

Melt the Chocolate

Place chocolate chips and shortening into a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until mostly melted (2–3 minutes). Stir until completely smooth.

Dip & Finish

Dip each peanut butter ball into the chocolate, coating about ⅔ of the way up. Return to the parchment.

Refrigerate until the chocolate is set and the centers are no longer frozen.

Remove toothpicks. Optionally smooth over the tops to cover the hole. Serve chilled or at room temperature.

Notes

Preparation

• For the smoothest texture, be sure the butter is fully softened before mixing.
• Creamy commercial peanut butter (like Jif or Skippy) gives the most consistent results.
• If the dough seems too soft to roll, chill longer or add up to ¼ cup additional confectioners sugar.

Serving Suggestions

• Serve as a holiday treat, on dessert trays, or as sweet bites for parties.
• They pair beautifully with hot cocoa, coffee, or cold milk.

Variations

• Dip fully in chocolate for “chocolate-covered peanut butter balls.”
• Use dark chocolate or milk chocolate instead of semisweet.
• Add ¼ tsp almond extract to the peanut butter mixture for a subtle twist.
• Top with flaky sea salt before the chocolate sets for a sweet-salty finish.

Make-Ahead & Storage

These candies store exceptionally well and are perfect for preparing ahead of time.

• Refrigerator: Store in an airtight container for 2 weeks.
• Freezer: Freeze for up to 3 months; thaw in the fridge before serving.
• Do not store at warm room temperatures—chocolate may soften or bloom.