Buckeye Peanut Butter Cookies (Print version)

Creamy peanut butter centers dipped in rich chocolate, a classic no-bake American confection.

# What goes in:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon salt
05 - 3 to 4 cups powdered sugar, adjusted for consistency

→ Chocolate Coating

06 - 2 cups (12 oz) semisweet chocolate chips
07 - 2 tablespoons vegetable shortening or coconut oil

# Cooking steps:

01 - In a large bowl, beat the creamy peanut butter, softened unsalted butter, vanilla extract, and salt together using a hand or stand mixer until the mixture is smooth and creamy.
02 - Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition until the dough becomes stiff enough to roll without sticking to your hands.
03 - Scoop tablespoon-sized portions of the dough and roll them between your palms to form smooth, even balls. Arrange them on a parchment-lined baking sheet.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for 30 minutes until they are firm to the touch.
05 - In a microwave-safe bowl, combine the semisweet chocolate chips with the shortening or coconut oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
06 - Using a toothpick inserted into the top of each chilled peanut butter ball, dip it into the melted chocolate, leaving the top third exposed to resemble a buckeye nut. Gently shake off any excess chocolate.
07 - Return each dipped cookie to the parchment-lined baking sheet. Once all cookies are dipped, refrigerate for 15 to 20 minutes until the chocolate coating is fully set. Remove the toothpicks and lightly smooth over any holes if desired.

# Tips from flavorandfeast:

01 -
  • No oven required, so your kitchen stays cool and your stress stays low during busy baking seasons.
  • That combination of salty peanut butter and smooth chocolate hits a craving nothing else can satisfy.
02 -
  • If the dough feels too sticky to roll after 4 cups of sugar, refrigerate it for 15 minutes and try again rather than adding more sugar which makes the centers dry and crumbly.
  • The chocolate dipping temperature matters enormously, because if it is too hot the peanut butter will melt and if it is too cool the coating will be thick and clumpy.
03 -
  • Wear disposable gloves when rolling the peanut butter balls to prevent the heat from your hands from softening the dough.
  • A tiny dab of melted chocolate on the bottom of each finished buckeye hides the toothpick hole and gives it a professional candy shop look.

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