Buckeyes (Peanut Butter + Chocolate Balls) Recipe

Ingredients

• 1 1/4 cups creamy peanut butter (use a standard brand like Jif or Skippy, not natural)
• 6 tablespoons unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 3/4 cups confectioners’ sugar, sifted
• 12 ounces semi-sweet chocolate chips
• 1 teaspoon vegetable shortening or coconut oil
• Flaky sea salt, for topping (optional)

Make the Peanut Butter Filling

In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter and softened butter until smooth and fully combined. Mix in the vanilla and kosher salt.

With the mixer on low speed, gradually add the sifted confectioners’ sugar. The mixture will look dry and crumbly at first, but keep mixing until it comes together into a stiff, pliable dough.

Roll and Chill the Centers

Line a baking sheet with parchment or wax paper.

Scoop out tablespoon-sized portions of the filling and roll them between your palms into smooth, 1-inch balls. Place them on the prepared baking sheet.

Freeze the tray of peanut butter balls for at least 30 minutes. They need to be very firm before dipping; this is not a step to rush.

Melt the Chocolate

When you’re ready to dip, melt the chocolate chips and shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each one, until the chocolate is almost completely melted.

Continue heating in 15-second intervals, stirring thoroughly, until the chocolate is smooth and flows easily from a spoon. Do not overheat it.

Dip the Buckeyes

Remove only a few peanut butter balls from the freezer at a time, leaving the rest to stay cold.

Stick a toothpick into the top of a ball. Dip it into the melted chocolate, leaving a small circle of the peanut butter filling exposed at the top to create the classic “buckeye” look.

Allow any excess chocolate to drip off, then place the buckeye back on the parchment-lined baking sheet. If using, sprinkle the wet chocolate with a few flakes of sea salt.

Carefully remove the toothpick. You can smooth over the small hole with your fingertip or the tip of another toothpick. Repeat with the remaining balls, working in small batches.

Let the Chocolate Set

Refrigerate the finished buckeyes for at least 1 hour, or until the chocolate is completely firm.

Store them in an airtight container in the refrigerator.

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Buckeyes (Peanut Butter + Chocolate Balls)

These are the Midwest’s answer to Reese’s cups, but better. The key is getting the filling texture right and keeping the centers cold while you dip. This ensures a clean coating and prevents the peanut butter from melting into the chocolate.

Prep Time 30 minutes minutes

Cooling Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

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Ingredients

• 1 1/4 cups creamy peanut butter use a standard brand like Jif or Skippy, not natural
• 6 tablespoons unsalted butter softened
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 3/4 cups confectioners’ sugar sifted
• 12 ounces semi-sweet chocolate chips
• 1 teaspoon vegetable shortening or coconut oil
• Flaky sea salt optional, for topping

Method

• Beat peanut butter and softened butter until smooth.
• Mix in vanilla and kosher salt.
• Gradually add sifted confectioners’ sugar, mixing until a stiff dough forms.
• Roll mixture into 1-inch balls, place on parchment-lined baking sheet.
• Freeze balls 30 minutes until very firm.
• Melt chocolate chips and shortening in microwave in 30-second intervals, stirring until smooth.
• Working in small batches, insert toothpick in frozen ball, dip in chocolate leaving small circle exposed on top.
• Let excess chocolate drip off, place on parchment. Add sea salt if desired.
• Remove toothpick and smooth hole.
• Refrigerate 1 hour until chocolate sets.

Notes

Use conventional peanut butter (like Jif), not natural style.
Store in airtight container in refrigerator.