Buckeye Balls

These scrumptious Ohio Buckeye Balls are creamy, buttery peanut butter balls dipped in chocolate. They taste like homemade Reese’s peanut butter cups. The family loves them when I make them for Christmas, but you can change the sprinkles to suit any holiday. 

Indulge in the perfect combination of chocolate and peanut butter with this easy and mouth-watering recipe. These cookies are perfect for any occasion and are sure to be a hit. I love including them on my holiday cookie and candy treat trays, butter cookies, magic cookie bars, and spritz cookies.

Why You’ll Love This Recipe

• These little creamy gems are so darn delicious.  I kid you not!  You will have trouble resisting these goodies!
• With just six ingredients, this buckeye recipe is a cinch to make.  They do require some time to freeze so that you can mold them into perfectly round balls, but that is all hands-off time.
• They make beautiful additions to holiday trays and can be made well in advance of the holiday, freeing up time for you to do other things.

Ingredient Notes and Substitutions

• Peanut butter: creamy peanut butter really is the only way to go with these smooth balls.  All-natural peanut butter is too oily and coarse, so purchase the traditional kid-friendly peanut butter like Jif, Peter Pan, or Skippy.
• Butter: unsalted, please
• Chocolate chips: semisweet or dark chocolate
• Coconut oil: or shortening

How to make Buckeye Balls

First, using an electric mixer, beat peanut butter, butter, vanilla, and powdered sugar until it forms a fairly stiff dough.  The dough should be stiff enough to roll into soft balls but not so stiff that it looks dry. If necessary, add 1-2 more tablespoons of powdered sugar. Using a small cookie scoop, roll the peanut butter mixture into balls using the palms of your hands with about 1 rounded tablespoon per ball.  Now place on a parchment-covered baking sheet with a little bit of space between each ball.

Then, place them in the freezer uncovered for about 20-30 minutes. Take the balls out of the freezer and reroll them into super smooth balls, placing them back on the parchment paper. Now, place a toothpick in the center of each ball and place them back in the freezer for 10-15 minutes. 

Next, add the chocolate chips and coconut oil to a microwave-safe bowl. Melt the chocolate in the microwave for 30 seconds, stirring well between intervals. Then, using the toothpick, dip the frozen peanut butter balls into the melted chocolate, going about 2/3’s up. Immediately dust with sprinkles and place on parchment paper to set. Finally, remove the toothpick and use your finger to smooth over the toothpick hole.

Preparation Tips

• Freezing the peanut butter balls makes them much easier to work with and helps them hold their round shape.
• Line the baking sheet with parchment paper so the balls do not stick to the sheet.
• Adding a little coconut oil or shortening helps thin the chocolate and make it easier to dip.  However, do not increase it too much; the chocolate might have trouble setting.

How to Store Buckeye Balls

Store the peanut butter balls in an airtight container in a single layer in the fridge for up to 2 weeks. Or freeze in a sturdy freezer container for up to two months. Always defrost the balls in the refrigerator so the condensation does not affect the consistency.

More Peanut Butter Recipes

Peanut Butter Cake

Peanut Butter Pie

Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Blossom Cookies

Peanut Butter Oatmeal Cookies

Peanut Butter Fudge

Buckeye Balls

Delectable and fun creamy buttery peanut butter Buckeye Balls dipped in semisweet chocolate and easily decorated for any occasion.  They are perfect for holiday gift-giving and cookie and candy trays.

5 from 23 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 2 minutes minutes

Servings: 24 servings

Calories: 248kcal

Author: Beth Pierce

Ingredients

• 1 ½ cups creamy peanut butter
• ½ cup unsalted butter softened
• ½ teaspoon vanilla extract
• 3 cups powdered sugar
• 8 ounces semisweet chocolate chips
• 1 tablespoon coconut oil or shortening
• chopped nuts
• festive sprinkles
• toasted coconut

Instructions

• Using a stand mixer or hand mixer, beat peanut butter, butter, vanilla, and powdered sugar until it forms a fairly stiff dough.  The dough should be stiff enough to roll into soft balls but not so stiff that it looks dry. If necessary, add 1-2 more tablespoons of powdered sugar.
• Roll the dough into 1-inch balls using about 1 rounded tablespoon per ball.  Place the balls onto a parchment paper or wax paper-covered baking sheet with a little bit of space between each ball.
• Chill in the freezer uncovered for about 20-30 minutes.  Take the balls out of the freezer and reroll into super smooth balls placing them back on the parchment paper.  Place a toothpick in the center of each ball and place them back in the freezer for 10-15 minutes.
• Add the chocolate chips and coconut oil to a microwave-safe bowl.  Microwave for 30-second intervals stirring between each interval until the chocolate melts.
• Using the toothpick, dip the frozen peanut butter balls into the chocolate going about 2/3’s of the way up.  Immediately dust with chopped nuts, sprinkles, or toasted coconut. Place on parchment paper to set. Remove the toothpick and use your finger to smooth over the toothpick hole.

Notes

• Freezing the peanut butter balls makes them much easier to work with and helps them hold their nice round shape.
• Line the baking sheet with parchment paper so the balls do not stick to the sheet.
• Adding a little coconut oil or shortening helps thin the chocolate out and make it easier to dip.  However, do not increase it too much; the chocolate might have trouble setting.

Nutrition

Calories: 248kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 146mg | Fiber: 2g | Sugar: 20g | Vitamin A: 123IU | Calcium: 15mg | Iron: 1mg

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