Buckeye Peanut Butter Cookies (Printable Version)

Creamy peanut butter balls dipped in rich chocolate — a classic no-bake treat for any occasion.

# What You Need:

→ 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 It:

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 smooth and creamy.
02 - Gradually blend in the powdered sugar, adding one cup at a time, until the dough becomes stiff enough to handle without sticking to your fingers.
03 - Scoop tablespoon-sized portions of the dough and roll them between your palms to form smooth, uniform balls. Arrange them on a parchment-lined baking sheet.
04 - Refrigerate the shaped peanut butter balls for 30 minutes until they are firm to the touch.
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 completely melted and glossy.
06 - Using a toothpick inserted into the top of each ball, dip it into the melted chocolate, leaving the top third exposed to resemble a buckeye nut. Gently tap off any excess chocolate.
07 - Return each dipped ball to the parchment-lined baking sheet and refrigerate for 15 to 20 minutes until the chocolate shell is fully set. Remove the toothpicks and lightly smooth over any holes if desired.

# Helpful Hints:

01 -
  • No oven required, which means you free up valuable baking real estate during the holidays when every rack is spoken for.
  • The dough comes together in minutes and dipping is oddly therapeutic once you find your rhythm.
  • They look impressive on any dessert tray but secretly require almost no skill to pull off.
02 -
  • If the dough feels too soft to roll even after four cups of sugar, pop it in the fridge for ten minutes and it will firm right up.
  • If your chocolate starts thickening mid dip, reheat it for fifteen seconds and stir well before continuing.
  • These must be stored in the refrigerator because the peanut butter center softens quickly at room temperature and the chocolate blooms.
03 -
  • Dip with purpose and confidence because hesitant slow dipping leaves thick uneven chocolate pools at the bottom of each cookie.
  • A tiny dab of melted chocolate on your fingertip seals the toothpick hole invisibly and makes the top look completely untouched.

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