Introduction

These easy buckeyes are a delightful combination of creamy peanut butter and rich chocolate. Perfect for a quick treat, they capture the nostalgic flavors of this classic candy with minimal effort.

The image shows several small round treats with two clear layers. The bottom layer is thick and smooth with dark brown chocolate coating visible on the sides. The top layer is light tan, slightly rounded, and has a soft, matte texture that contrasts with the shiny chocolate below. The treats are placed on a white marbled surface, with some in focus in the front and others softly blurred in the back, giving a sense of depth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups creamy peanut butter (not “natural” peanut butter)
½ cup unsalted butter (softened)
2 Tablespoons light brown sugar (firmly packed)
¼ teaspoon salt
1 ¼ teaspoon vanilla extract
3 ¼ cups powdered sugar
2 cups semisweet chocolate chips
1 teaspoon coconut oil or vegetable shortening

Instructions

Step 1: In the bowl of a stand mixer, combine peanut butter and softened butter. Beat until well combined and smooth.
Step 2: Add the brown sugar, vanilla extract, and salt to the mixture. Stir well to blend all ingredients evenly.
Step 3: Gradually add the powdered sugar, mixing until completely combined into a firm dough. Scoop tablespoon-sized portions and roll them with your palms until smooth and round.
Step 4: Place the peanut butter balls on a cookie sheet lined with wax paper, then freeze for 15 to 20 minutes to firm them up.
Step 5: While the peanut butter balls are chilling, melt the chocolate chips and coconut oil (or shortening) in the microwave in 25-second bursts, stirring well between each, until smooth and fully melted. Pour the melted chocolate into a deep dish.
Step 6: Remove the peanut butter balls from the freezer. Insert a toothpick into the top of each ball, then dip each one into the melted chocolate, coating mostly, but leaving a small circle of peanut butter visible to resemble a buckeye.
Step 7: Return the dipped buckeyes to the cookie sheet. Carefully remove the toothpick and use your fingers to smooth over the small hole left behind.
Step 8: Let the chocolate harden before serving. Placing them in the refrigerator will speed up the setting process.

Tips & Variations

Use creamy peanut butter for a smoother texture; natural peanut butter may make the mixture too oily and soft.
For a sweeter chocolate coating, try using milk chocolate chips instead of semisweet.
If you don’t have a stand mixer, a sturdy spoon and some elbow grease will work fine for mixing the dough.
Add a pinch of cinnamon or a drop of almond extract for a flavor twist.

Storage

Store buckeyes in an airtight container in the refrigerator for up to two weeks. They can also be frozen for longer storage; just thaw in the refrigerator before serving. Since chocolate can soften at room temperature, keeping them chilled helps maintain their shape and texture.

How to Serve

The image shows several small round treats arranged in neat rows on a white marbled surface. Each treat has two visible layers: the bottom layer is a smooth, shiny dark brown chocolate shell with a slightly raised base, and the top layer is a light tan, creamy, slightly textured filling that bulges above the chocolate, giving a dome-like shape. The treats are consistent in size and shape, and the focus is sharp on the closest treats while the ones in the background gently blur. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

It’s best to use creamy, conventional peanut butter rather than natural, as natural versions tend to be oilier and may result in a softer, less firm dough that’s harder to shape.

How do I prevent the chocolate from seizing while melting?

Heat the chocolate in short intervals (about 25 seconds), stirring well each time. Adding a small amount of coconut oil or vegetable shortening helps keep the chocolate smooth and prevents seizing.