Description
Classic homemade Buckeyes feature a creamy peanut butter and cream cheese center dipped partially in rich, melted chocolate to resemble the nut of the Ohio buckeye tree. These bite-sized treats are easy to make and perfect for parties, holidays, or whenever you’re craving a sweet and salty snack.
Ingredients
Scale
Peanut Butter Mixture
- 1 1/2 cups creamy peanut butter (not natural-style)
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 3 1/2 to 4 cups powdered sugar, sifted
Chocolate Coating
- 8 ounces semisweet or dark chocolate, finely chopped (or chocolate chips)
- 2 teaspoons coconut oil
Instructions
- Prepare the Peanut Butter Mixture: In a large mixing bowl or the bowl of a stand mixer, beat together the peanut butter, softened butter, cream cheese, vanilla extract, and fine sea salt on medium speed until the mixture is smooth and creamy.
- Add Powdered Sugar: Gradually mix in the sifted powdered sugar, adding 1 cup at a time, and continuing to mix until the dough is thick and pliable enough to roll. You may need between 3 1/2 to 4 cups depending on humidity and peanut butter type.
- Form the Buckeye Balls: Roll the dough into 1-inch balls (approximately 1 1/2 tablespoons each) and place them evenly spaced on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes so they become firm enough to dip.
- Melt the Chocolate: In a microwave-safe bowl, combine the chopped semisweet or dark chocolate with the coconut oil. Microwave in 20-second intervals, stirring well after each until the chocolate is completely melted and smooth.
- Dip the Buckeyes: Insert a toothpick into each chilled peanut butter ball and dip about 3/4 of the way into the melted chocolate, leaving the top of the peanut butter visible to mimic a buckeye nut. Allow excess chocolate to drip back into the bowl.
- Chill the Dipped Buckeyes: Place the dipped buckeyes back onto the parchment-lined baking sheet. Refrigerate for about 30 minutes, or until the chocolate has completely hardened. If desired, gently smooth over the toothpick holes for a cleaner appearance.
- Store and Serve: Enjoy immediately or store the buckeyes in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months and thaw before serving.
Notes
- Use creamy peanut butter that is not natural-style to ensure the right texture and consistency.
- Adjust powdered sugar quantity based on desired dough firmness.
- If you prefer, you can substitute coconut oil with vegetable oil for melting chocolate.
- Dipping only 3/4 of the ball in chocolate leaves a signature buckeye ‘eye’ exposed.
- Store buckeyes chilled to prevent the chocolate from melting.
- Freezing is a great option for making these in advance and enjoying later.
