Buckeye Peanut Butter Cookies (Printable)

No-bake peanut butter balls partially dipped in chocolate, inspired by the classic Ohio buckeye nut.

# What You Need:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon fine sea salt
05 - 3 1/2 cups powdered sugar

→ Chocolate Coating

06 - 10 oz semisweet or dark chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoothness)

# Steps:

01 - In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, vanilla extract, and fine sea salt using a hand mixer or stand mixer until the mixture is smooth and creamy.
02 - Gradually add the powdered sugar to the peanut butter mixture, mixing continuously until a thick, pliable dough forms that holds its shape when rolled.
03 - Scoop out heaping teaspoonfuls of the dough and roll between your palms into 1-inch balls. Arrange them on a parchment-lined baking sheet, spacing them about 1 inch apart.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for at least 30 minutes, or until they are firm enough to handle without losing their shape during dipping.
05 - In a microwave-safe bowl, combine the chocolate chips with coconut oil or vegetable shortening if using. Microwave in 30-second increments, stirring thoroughly between each interval, until the chocolate is completely melted and smooth.
06 - Insert a toothpick into the top of each chilled peanut butter ball. Dip into the melted chocolate, leaving the top quarter uncovered to resemble the look of a buckeye nut. Gently shake off any excess chocolate.
07 - Return each dipped cookie to the parchment-lined baking sheet. Carefully remove the toothpick and use your fingertip to smooth over the small hole left behind if desired.
08 - Refrigerate the dipped cookies for about 20 minutes, or until the chocolate coating is fully set and firm to the touch.
09 - Serve the buckeye cookies chilled or allow them to sit at room temperature for 10 to 15 minutes for a softer texture. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.

# Expert Advice:

01 -
  • The contrast between the slightly salty peanut butter filling and the smooth chocolate shell is genuinely addictive, and you will find yourself reaching for just one more every single time.
  • They look impressive arranged on a plate but require zero baking skills, which makes them the perfect trick to have up your sleeve for holiday gatherings.
02 -
  • If your peanut butter dough is too sticky to roll, pop it in the fridge for fifteen minutes and dust your hands with a little powdered sugar before trying again.
  • The chocolate must be melted completely but not overheated, because scorched chocolate seizes into a grainy mess that cannot be saved and you will have to start over.
03 -
  • Use a toothpick or a skewer for dipping, and if you want to be fancy, a tiny dollop of extra chocolate piped over the toothpick hole makes them look bakery perfect.
  • Chilling the rolled balls for a full hour instead of thirty minutes makes them much easier to dip without cracking or crumbling into the chocolate bowl.

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