Chocolate Peanut Butter Buckeyes (Printable)

Creamy peanut butter centers coated in smooth chocolate, ideal for festive snack platters.

# What You'll Need:

→ Peanut Butter Mixture

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 salt
05 - 3 1/2 cups powdered sugar, sifted

→ Chocolate Coating

06 - 2 cups semisweet chocolate chips
07 - 2 tablespoons coconut oil or vegetable shortening (optional)

# Directions:

01 - Beat peanut butter, softened butter, vanilla extract, and salt in a large bowl until smooth and creamy.
02 - Gradually add sifted powdered sugar, mixing until dough is stiff yet smooth and holds its shape.
03 - Scoop tablespoon-sized portions and roll into balls, placing them on parchment-lined baking sheet.
04 - Refrigerate balls for at least 30 minutes until firm.
05 - Melt chocolate chips with optional coconut oil in 30-second intervals, stirring until smooth.
06 - Using a toothpick, dip each peanut butter ball two-thirds into the melted chocolate, leaving the top exposed.
07 - Place dipped buckeyes on the baking sheet, remove toothpick, and smooth the hole if desired.
08 - Chill until chocolate is firm, approximately 20 minutes.
09 - Store in an airtight container refrigerated up to 2 weeks.

# Expert Advice:

01 -
  • No oven required, so your kitchen stays cool and your hands stay relatively clean.
  • Thirty minutes of prep means you can make a batch while doing something else entirely.
  • They taste like an indulgence but feel simple enough that even nervous bakers trust the process.
02 -
  • Cold peanut butter balls are crucial—a warm one will slide right off the toothpick and disappoint you in the melted chocolate.
  • If your chocolate gets grainy or too thick, stir in a little more coconut oil; water is the enemy, so don't let any condensation drip in.
  • The toothpick trick works best if you use a gentle touch—rushing the dip means an extra-thick coating on the bottom that looks less elegant.
03 -
  • If chocolate keeps hardening as you dip, reheat it in five-second bursts—you want it warm and pourable but not hot.
  • Room-temperature peanut butter beats cold peanut butter every time; leave it on the counter for an hour before you start.

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