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Last Updated on December 11, 2022 by Jess
I’ll be honest, I hadn’t heard of Buckeye Balls until about ten years ago. I was pursuing a foodie magazine a number of years ago around the holidays, and they had a section on holiday candy making. And I don’t know about you, but the pairing of chocolate and peanut butter ranks right up there in the top of flavor pairings in my world. So I quickly mixed up a batch, and instantly fell in love.
Now, they have become a staple in my holiday baking and candy baking. It’s the number one request from my sissy when I am baking for our Winter Solstice celebration (I grew up celebrating the solstice more than Christmas). What I love about Buckeye Balls is that they mix up SUPER quick. They are no bake. And the chill time isn’t even terribly long. Forgot you were supposed to bring a treat for a party in the evening? These are a perfect idea!
This recipe will result in about 50 teaspoon sized treats. (I know many recipes call for larger Buckeye Balls, but I dig bite size treats.)
Your Ingredients
- ¾ cup creamy peanut butter
- ¼ cup butter, softened
- ½ teaspoon vanilla
- 2 cups powdered sugar
- ½ cup semisweet chocolate chips
- ½ tablespoon coconut oil
Your Steps to Buckeye Balls
Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl. Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.
Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth. Dip balls into chocolate using a toothpick (or fingers, but this is crazy messy). You can cover the hole formed from the toothpick, leave it, or drizzle the leftover chocolate like (this is what I like to do!) If you are going to drizzle, you truly don’t need anything fancy. Simply spoon the leftover chocolate into a small zipper baggy, snip the corner (smaller rather than larger), and squeeze and drizzle!
Buckeye Balls
Ingredients
- ¾ cup creamy peanut butter
- ¼ cup butter softened
- ½ teaspoon vanilla
- 2 cups powdered sugar
- ½ cup semisweet chocolate chips
- ½ tablespoon coconut oil
Instructions
- Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl.
- Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.
- Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth.
- Dip balls into chocolate using a toothpick.
- You can cover the hole formed from the toothpick, leave it, or drizzle with the leftover chocolate.
Looking for other sweets and treats?
Check out a few of the recipes below or head to my baking page!
Yum yum – didn’t really know about buckeye balls. Thanks for the recipe! I grew up in a household where gingerbread people and springerle were the special cookies for Christmas. Grandma would decorate the gingerbread people. She stamped pictures on the springerle with blocks and rolling pins too. Now if I could just fix the flux capacitor and the get the Delorean up to 88 mph I’d take a ride back in time to get one more batch of grandma’s Christmas cookies.
Thanks for recipe sharing. Congrats on 5 years here. Wishing you and your family all of the best this holiday season.
Owen! Thank you so so much! And yes, if only we could go back in time for all those cookies!
Thank you for being here. I appreciate you so much!