Buckeye Peanut Butter Cookies (Printable Version)

Creamy peanut butter centers dipped in rich chocolate for a classic no-bake treat.

# Ingredient List:

→ 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

# How to Make:

01 - In a large bowl, beat the peanut butter, softened butter, vanilla extract, and salt together using a hand or stand mixer until the mixture is completely smooth and creamy.
02 - Gradually blend in the powdered sugar, adding 1 cup at a time, until the dough becomes stiff enough to hold its shape when rolled and no longer feels sticky to the touch.
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, spacing about 1 inch apart.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for 30 minutes until they are firm enough to handle during dipping.
05 - In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave in 30-second bursts, stirring thoroughly between each interval, until the chocolate is fully melted and silky smooth.
06 - Insert a toothpick into the top of each chilled peanut butter ball. Dip into the melted chocolate, leaving the top third exposed to resemble the classic buckeye appearance. Gently tap and swirl to remove excess chocolate.
07 - Return each dipped cookie to the parchment-lined sheet. Once all are coated, refrigerate for 15 to 20 minutes until the chocolate shell is fully set. Remove the toothpicks and lightly press to smooth over any small holes if desired.

# Expert Tips:

01 -
  • No oven required, which means you can make these even when your kitchen is already overloaded with holiday cooking.
  • That peanut butter and chocolate combination hits the exact same pleasure centers as a Reese's cup, but somehow feels more special because you shaped each one by hand.
  • They look impressive on a cookie tray but honestly come together with about as much effort as making playdough.
02 -
  • If the peanut butter dough is too sticky to roll, add more powdered sugar a quarter cup at a time rather than flouring your hands, which would change the texture entirely.
  • If the chocolate starts to thicken while you are dipping, pop it back in the microwave for fifteen seconds to bring it back to a dippable consistency.
  • These must be stored in the refrigerator because the chocolate softens at room temperature and the peanut butter filling can weep and get greasy.
03 -
  • Chill the toothpicks too, because a warm toothpick inserted into cold peanut butter will leave a wider hole thats harder to smooth over later.
  • Use dark chocolate chips instead of semisweet if you want a more sophisticated, less sweet buckeye that pairs beautifully with a cup of black coffee.

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