Buckeye Balls—those classic, chocolate-dipped peanut butter treats—are more than just a dessert; they’re a nostalgic favorite with a rich, creamy texture and an irresistible chocolate shell. Originating from the state of Ohio, where the buckeye nut is a symbol of pride, this sweet delicacy mimics its look but tastes far better. Perfect for holidays, parties, or anytime indulgence, these chocolate-covered peanut butter balls are a breeze to make, requiring no baking and only a handful of pantry staples. Whether you’re a longtime fan or trying buckeyes for the first time, this unique and refined version will win you over with its perfect texture, balanced flavor, and professional finish. Now, let’s dive into how to make the best buckeye balls at home.
Ingredients
For the peanut butter filling:
- 1½ cups creamy peanut butter (not natural-style)
- ½ cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3½ to 4 cups powdered sugar (adjust for texture)
For the chocolate coating:
- 2 cups semi-sweet chocolate chips (or chopped chocolate bars)
- 2 tablespoons vegetable shortening or coconut oil (for smoother melting)
Instructions
- Prepare the peanut butter mixture:
In a large mixing bowl, combine the peanut butter, softened butter, vanilla extract, and salt. Use a hand mixer or stand mixer to blend until smooth and creamy. - Incorporate powdered sugar gradually:
Slowly add the powdered sugar, one cup at a time, mixing after each addition. Continue until the dough is thick, smooth, and can be easily rolled into balls without sticking. You may need slightly more or less than 4 cups depending on humidity and peanut butter type. - Shape the dough into balls:
Use a small cookie scoop or tablespoon to portion the dough. Roll each scoop between your palms to form smooth balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet. - Chill the peanut butter balls:
Refrigerate the shaped balls for at least 30 minutes or until firm. This step is essential to make dipping easier and prevent them from falling apart. - Melt the chocolate:
In a microwave-safe bowl, combine chocolate chips and shortening. Heat in 20-second intervals, stirring after each, until the mixture is fully melted and glossy. Do not overheat. - Dip the chilled balls in chocolate:
Using a toothpick, skewer each ball and dip it about ¾ of the way into the melted chocolate, leaving the top exposed to resemble a buckeye nut. Let the excess chocolate drip off before placing the ball back on the tray. - Smooth the toothpick holes (optional):
After dipping, use your fingertip or the back of a spoon to gently smooth over the toothpick holes for a polished look. - Let the chocolate set:
Return the dipped buckeyes to the refrigerator for 20–30 minutes or until the chocolate is completely set. - Serve or store:
Once firm, transfer the buckeyes to an airtight container. Store them in the refrigerator for up to two weeks or freeze for up to two months.