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Buckeyes Recipe

A no-bake peanut butter candy dipped in dark chocolate, with the signature circle of peanut butter left showing on top.
Prep Time30 minutes
Cook Time0 minutes
Chill Time20 minutes
Total Time50 minutes
Servings: 40 buckeyes
Calories: 113kcal
Author: Lucy Brewer

Ingredients

  • 1 ½ cups smooth peanut butter
  • ½ cup salted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 3 cups powdered sugar
  • 1 cup dark chocolate melting wafers

Instructions

  • In a large mixing bowl, beat 1 1/2 cups smooth peanut butter, 1/2 cup salted butter, softened, 1 teaspoon vanilla extract, and 1/4 teaspoon table salt with a stand mixer until smooth and fluffy.
    A glass bowl with peanut butter, butter, salt, and vanilla extract. Surrounding items include chocolate wafers, powdered sugar, a spatula, beaters, and wooden sticks on a white surface.
  • Add 3 cups powdered sugar, one-half cup at a time, beating on low speed until fully combined. The mixture should be firm enough to roll.
    A mixing bowl with peanut butter mixture and powdered sugar being blended with a hand mixer, surrounded by chocolate wafers, powdered sugar, a spatula, and measuring tools.
  • Scoop about one tablespoon of the mixture with a cookie scoop and roll it into a ball between the palms of the hands. Set each ball on a parchment-lined baking sheet. Repeat until all the mixture is used.
    A baking tray with evenly spaced raw cookie dough balls, a bowl of cookie dough with a scoop, chocolate wafers, and baking utensils on a white surface.
  • Freeze the balls for 15 to 20 minutes, until firm.
  • Place 1 cup dark chocolate melting wafers in a small microwave-safe bowl. Microwave at 50 percent power for one minute, stir, then continue in 30-second increments at 50 percent power, stirring between each, until fully smooth.
    A glass bowl with chocolate melting wafers, a plate of dough balls, a bowl of more wafers, a teal spatula, wooden skewers, and a teal cloth on a marble surface.
  • Insert a skewer into the top of a chilled ball and dip it into the chocolate, leaving a circle of peanut butter showing at the top. Set it back on the parchment to let the chocolate set.
    A hand dips a peanut butter ball into melted chocolate. Other dipped and undipped balls are on a plate and a parchment-lined baking sheet.
  • Smooth over the hole left by the skewer with a finger. Repeat with the remaining balls.
    A tray of buckeye candies with peanut butter centers partially dipped in chocolate, arranged in rows on parchment paper.

Notes

  • Keep refrigerated until ready to serve.
  • Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.
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