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Quick and Yummy Peanut Butter Buckeyes

Updated on December 8, 2012
Peanut Butter Buckeyes
Peanut Butter Buckeyes

Recipes that Deliver a BIG ROI (Return on Investment)

Baking Christmas cookies can be a great way to involve kids in your Christmas preparation while knocking "gifts for the neighbors" off of the grand to-do list. It can also be a great way to wreak havoc on your kitchen and your time. Sugar "cut-out" cookies, in particular, are my idea of a nightmare. Make the dough, chill the dough, roll the dough out, cut the cookies out, bake the cookies, decorate the cookies, clean, clean, clean.... Seriously. Who has time for that? I've been a stay-at-home mom, and I've worked at an office, too. Neither occupation leaves time for that kind of bologna.

What you really need, is a recipe that is quick, delicious, and makes a huge number of cookies. Peanut Butter Buckeyes. (Bonus if you're from Ohio, like I am!) These chocolate-covered-peanut-butter-nuggets-from-heaven are always on my short list.Their candy-esque consistency is a definite crowd-pleaser and a favorite for the kids. Even better, you can throw these puppies into a small Christmas tin and refrigerate/freeze them until you're ready to deliver them to the lucky recipients.

Have your kids join you in the ball making, or if they're old enough, dipping the centers into the chocolate. Just be prepared for some sticky hands. One recipe reviewer said that she found it easiest to wear rubber gloves. It might be even easier to have your kids wear the gloves. Better yet, just wrap your entire kitchen in plastic wrap and then, when it's all over, just hose it down.

I've seen recipes for Buckeyes that include some paraffin wax mixed with chocolate, apparently helping the coating adhere easily to the peanut butter center and giving it a shinier luster. Something about eating wax just doesn't sit well with me, so I prefer to use the following recipe, which is straight from Jif. If anyone knows peanut butter, it's Jif. Obviously, I always double it. If you're going to go there, go big. This is going to make plenty of Buckeyes... plenty!

Word of caution -- Stop yourself after you eat three. There. I warned you.

5 stars from 5 ratings of Peanut Butter Buckeyes

Peanut Butter Buckeyes

Prep time: 30 min
Ready in: 30 min
Yields: 70 servings


  • 1 1/2 cups Jif Creamy Peanut Butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups powdered sugar
  • 1 12 oz package semi-sweet or bittersweet (or both!) chocolate chips
  • 1 Tablespoon shortening
Homemade Double-Boiler
Homemade Double-Boiler

Peanut Butter Buckeyes

In the process of dipping centers into melted chocolate.
In the process of dipping centers into melted chocolate.
  1. Line a baking sheet with waxed paper. Combine peanut butter, butter, vanilla, and salt in large mixer bowl. Beat with an electric mixer on low until blended. Add 2 cups of powdered sugar, beating (again, on LOW or you'll have powdered sugar all over the kitchen) until mixture, when shaped into a ball, will stay on a toothpick. I ended up using all 3 cups to get the right consistency. Using a slightly mounded teaspoonful of batter, shape into 3/4 inch balls. (The ratio of chocolate to peanut butter ends up best with a 3/4 inch ball. 1-inch centers are just too big.) Place the balls on the baking sheet and put a toothpick into each one. Freeze them for about 15 minutes.
  2. Place chocolate chips and shortening in the top of a double-boiler. (Don't have a double-boiler? Neither do I. I made my own by putting a couple of inches of water in a tall pan and put a metal bowl on top. Just don't let the bottom of the bowl sit in the water, it should be heated by the steam, not the water.) Bring the water to a boil, then take it off the heat and put the metal bowl on top. Keep stirring and melt that chocolate. When it's melted, take it off the top of the pot.
  3. Hold one of the balls by the toothpick and dip it in the melted chocolate until it's covered about 3/4 of the way. Leave the top uncovered to resemble a Buckeye. Let the excess drip off and place it back on the waxed paper-lined tray. If the chocolate starts to get cold and thick, bring the water back to a boil, and reheat the chocolate.
  4. Refrigerate until firm. Remove the toothpicks and smooth over the holes.


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    • Natashalh profile image


      8 years ago from Hawaii

      This looks awesome! Nevemimd holiday cookie giving - these look good for any time.

    • Kristin OHara profile imageAUTHOR

      Kristin Jones 

      8 years ago from Brookline, NH

      Idigwebsites, Thanks for the warm welcome to HubPages! This is going to be FUN!

      Rtalloni, I'd love to hear how these come out with coconut oil instead of butter. That would make them gluten free AND dairy free, right? Whoa!

      Thanks to Crystal, KDeus, Thundermama, Kris, and Randomcreative for your feedback! I appreciate it!

    • Kristin OHara profile imageAUTHOR

      Kristin Jones 

      8 years ago from Brookline, NH

      Tillsontitan, I've loved these things since I was a little girl, so I'm glad to share the recipe. I never thought about the gluten-free aspect! That's an added bonus as I know more and more people who are looking for that in the foods they make and eat. Thank you for the support and encouragement!

    • randomcreative profile image

      Rose Clearfield 

      8 years ago from Milwaukee, Wisconsin

      What a great recipe! You make it look so simple. I'm going to have to give this a try sometime.

    • Kris Heeter profile image

      Kris Heeter 

      8 years ago from Indiana

      I love these as a rare treat. I've never tried making them though. I may have to try now that you've shared this recipe!

    • Thundermama profile image

      Catherine Taylor 

      8 years ago from Canada

      I had no idea these were so easy to make. Fabulous recipe, thanks for sharing!

    • KDeus profile image

      Keely Deuschle 

      8 years ago from Florida

      Mmmmm... these look delicious! I haven't had buckeyes in a really long time! Pinned and voted up! Thanks for sharing!

    • Crystal Tatum profile image

      Crystal Tatum 

      8 years ago from Georgia

      Great recipe, looks delicious! Voting up and sharing.

    • profile image


      8 years ago

      Oh yum. My husband will love these even more than I will so I probably shouldn't even try making these, but I'm gonna. :) I will have to use coconut oil instead of butter but experience with this cow-milk substitute tells me it should work well. Will try to report back in a few days...

    • idigwebsites profile image


      8 years ago from United States

      Wow! Sounds really really easy... and the ingredients are not really hard to come by, especially peanut butter. And I'm sure these buckeyes you have taste really yummy!

      Voted up and useful/shared. And gave it also with a 5-star rating!

      Found out you are just new here. Welcome to HP! I think you've found a new fan... :)

    • tillsontitan profile image

      Mary Craig 

      8 years ago from New York

      Buckeyes are delicious! Finally someone's written down the recipe. I'm bookmarking this hub, reading it over, and I will be making buckeyes! One of the added benefits...Gluten Free! GF and chocolate are the best combinations in the world for me (and lots of others I suspect). Thank you Kristin!

      Voted up, useful, awesome, interesting and shared. Oh, and I threw in a five star rating just because its so good ;)

    • DzyMsLizzy profile image

      Liz Elias 

      8 years ago from Oakley, CA

      LOL--In my book--no such thing as "too sweet." Hee hee

    • Kristin OHara profile imageAUTHOR

      Kristin Jones 

      8 years ago from Brookline, NH

      Thanks, DzyMsLizzy! I thought about the salt, too. I read another review of the recipe that said it was necessary to cut the sweetness. I'm sure they'd be fine without. I don't know about the margarine, though. Let me know how they turn out!

    • DzyMsLizzy profile image

      Liz Elias 

      8 years ago from Oakley, CA

      Sounds delish!

      I think I'd make some alterations right off the bat. For one, given that hubby has been placed on a strict salt-free, (or very nearly so) diet, and low cholesterol, I'd eliminate the salt; peanut butter already has salt in it. Next, I'd use margarine instead of butter, to eliminate the cholesterol. (Unless this is one of those recipes where the finished product won't "set" using margarine...I have one of those, as well.)

      Finally, to speed things up even more, I'd melt the chocolate in the microwave. (Yes, it works, if you do it carefully and keep an eye on it.) ;-)

      I am definitely bookmarking this recipe for something new this holiday season, and I look forward to whipping up something that sounds this easy. Thanks for sharing--voted up, awesome and shared.


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