Buckeye Peanut Butter Chocolate (Printable)

Creamy peanut butter bites partially dipped in smooth chocolate for festive occasions.

# What You'll Need:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup unsalted butter, softened
03 - 1 teaspoon pure vanilla extract
04 - 1/4 teaspoon fine salt
05 - 3 1/2 cups powdered sugar, sifted

→ Chocolate Coating

06 - 2 cups semi-sweet chocolate chips
07 - 2 tablespoons coconut oil or vegetable shortening

# How-To:

01 - In a large mixing bowl, combine the peanut butter, softened butter, vanilla extract, and salt. Beat until smooth and creamy.
02 - Gradually add the powdered sugar, mixing thoroughly until a thick, slightly crumbly dough forms.
03 - Scoop 1-tablespoon portions of dough and roll each into 1-inch balls. Arrange them on a baking sheet lined with parchment paper.
04 - Place the peanut butter balls in the refrigerator for at least 30 minutes, allowing them to firm up.
05 - In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
06 - Using a toothpick, dip each peanut butter ball into the melted chocolate, leaving a small spot of peanut butter exposed to mimic a buckeye nut.
07 - Return the dipped balls to the baking sheet, remove the toothpick, and smooth over the hole with your finger if desired.
08 - Refrigerate the buckeyes until the chocolate coating is firm, approximately 20 minutes. Store in an airtight container in the refrigerator.

# Expert Advice:

01 -
  • They look fancy but take almost no skill, which means you can make them confidently even if baking stresses you out.
  • The texture contrast—soft, creamy center against snappy chocolate—is weirdly addictive.
  • People remember you fondly for these, especially around the holidays.
02 -
  • If your filling is too soft or sticky, it means your powdered sugar wasn't sifted or you're using a natural peanut butter with separated oil—start over with sifted sugar and creamy store brand peanut butter.
  • Don't skip the chilling step; it's the difference between a buckeye that holds together and one that slides off the toothpick and makes you want to quit.
  • If your chocolate seizes while melting (looks grainy and thick), it's because water got in or the heat was too high; toss it and start fresh with a new batch.
03 -
  • Room-temperature peanut butter and butter are non-negotiable; if either is cold or warm, your filling texture suffers before you even add the sugar.
  • A toothpick with a slight bend works better than a perfectly straight one because it gives you more control when dipping and less risk of the ball spinning.
  • If you're making these for the first time, chill your peanut butter balls an extra fifteen minutes beyond the recipe—overchilled beats underchilled every single time.
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