Buckeyes are the ultimate no-bake treat, combining creamy peanut butter and rich chocolate in bite-sized form. These easy-to-make confections are a staple at parties, holidays, and cookie exchanges.
Named after the nut of Ohio’s state tree, buckeyes feature a distinctive look—peanut butter balls partially dipped in chocolate to resemble their namesake. Sweet, nostalgic, and always crowd-pleasing.
What You’ll Need for Perfect Buckeyes
- Peanut butter – The creamy base and star of the show, giving the filling its signature taste and melt-in-your-mouth texture.
- Unsalted butter – Adds richness and structure, helping the peanut butter hold its shape.
- Powdered sugar – Sweetens and firms the mixture, making the dough pliable and easy to roll.
- Vanilla extract – A splash of warmth and depth that enhances the peanut butter flavor beautifully.
- Semisweet chocolate – Melts into a glossy coating, offering the perfect bittersweet balance to the sweet center.
- Coconut oil – Optional, but it smooths the chocolate for easier dipping and a more professional finish.
How to Make Buckeyes in Just a Few Simple Steps
Start by creaming the peanut butter and butter together with vanilla extract until smooth and fluffy. Gradually add the powdered sugar and mix until fully incorporated, forming a thick dough.
Roll the dough into tablespoon-sized balls and place them on a baking sheet. Chill until firm—this step is key for clean dipping.
Melt the chocolate (and coconut oil, if using) until smooth and glossy, then let it cool slightly. Dip each ball into the chocolate using a toothpick, leaving a small circle of peanut butter exposed on top.
Chill again until the chocolate sets. For a flawless finish, smooth out the toothpick hole with a small spatula or knife.
Pro Tips & Sweet Variations for Buckeyes
For the smoothest texture, make sure your butter and peanut butter are at room temperature before mixing. Don’t skip chilling the dough—it helps the buckeyes hold their shape while dipping and gives a neater finish.
If your dough feels too soft, add a touch more powdered sugar or chill it longer. For a firmer buckeye, reduce the butter by a tablespoon.
Want to mix things up? Swap semisweet chocolate for milk or dark, or stir crushed pretzels or rice cereal into the peanut butter mixture for added crunch.
Storing These Bite-Sized Beauties
To keep your buckeyes fresh and fabulous, store them in an airtight container in the fridge for up to two weeks. If stacking, separate layers with parchment to prevent sticking.
You can also freeze them for up to three months. Just let them thaw in the fridge before serving for the best texture and flavor.
Chocolate-Dipped Peanut Butter Buckeye Balls
Ingredients
- 2 tbsp coconut oil 30mL, optional
- 2 cups powdered sugar 240g
- 5 tbsp unsalted butter 70g
- 1 tsp vanilla extract 5mL
- 2 cups semisweet chocolate 340g
- 1 cup smooth peanut butter 240g
Instructions
- Combine the butter, peanut butter, and vanilla extract in a mixing bowl, blending until smooth.
- Incorporate the powdered sugar gradually on a low setting, scraping down the sides of the bowl as needed, and continue mixing until the dough is fully cohesive.
- Scoop out portions approximately one tablespoon each (around 20g), then roll them into uniform spheres.
- Place the shaped balls on a baking sheet and refrigerate until firm, for no less than 20 minutes.
- In a separate bowl, combine the semisweet chocolate with the coconut oil, and melt using a microwave at 50% power. Stir until silky and allow it to cool to room temperature.
- Pierce each peanut butter ball with a toothpick or skewer and dip into the melted chocolate, leaving a small portion of peanut butter exposed at the top to mimic the look of a buckeye nut.
- Return dipped candies to the baking sheet and chill once more to allow the chocolate to set. To smooth over any skewer holes, gently use a knife or spatula across the tops if desired.
Notes
Ensure the powdered sugar is thoroughly incorporated by scraping down the bowl midway through mixing.
Coconut oil is optional but assists in achieving a smoother, more dippable chocolate; shortening is a viable alternative.
For a firmer texture, the butter quantity can be reduced by one tablespoon.
