Jan 26, 2021
Buckeye Cookies Recipe
If you love peanut butter and chocolate as much as I do then you have to make these addictive cookies. Four simple ingredients, no stove and no oven. It doesn’t get easier and more delicious than this!
Buckeyes have been a childhood favorite of mine not only because peanut butter and chocolate are an irresistible combination, but because our dearest family friend, Virginia O’Hara used to make them every Christmas. I had a nostalgic moment the other day when I went through my file of handwritten recipes and came across Virginia’s buckeye cookies recipe. A flood of warm, fuzzy memories filled my heart and I marched into the kitchen to make a batch of buckeyes.
These traditional cookies from Ohio get their name from the Ohio buckeye tree. Buckeyes are a unique gift for friends and family around the holidays or any time you want to show some love. You are sure to wow everyone with these tasty morsels!
Buckeye Cookies Recipe
1 Hour Including Chill Time
2 cups creamy peanut butter
1 cup of unsalted butter
6 cups powdered sugar, sifted
For the Chocolate
1 12oz bag semi sweet chocolate chips (I use Ghiradelli)
2 teaspoons Crisco shortening
In a large bowl, mix peanut butter, butter and powdered sugar with a hand mixer on low speed. Scrape down sides of the bowl and mix until thoroughly combined.
Roll into balls, place on a cookie sheet, lined with baking parchment and chill for 30 minutes.
In a medium bowl, melt chocolate chips in the microwave for 20 seconds. Mix and melt again for 20 seconds. Continue until chocolate is smooth.
Add Crisco and gently mix until combined. Set aside to cool.
Put a toothpick in a chilled peanut butter ball and carefully dip half the ball in chocolate. Gently scrape the bottom of the ball on the rim of the bowl of melted chocolate and place on a cookie sheet lined with parchment paper.
Chill in fridge until chocolate is firm.
Tips and Bits
I have stated 25 in the servings above because this recipe makes 25 peanut butter balls.
If the mixture is too sticky and soft to roll, you can add more powdered sugar a couple tablespoons at a time until the mixture is stiff enough to roll.
I like to use Crisco to make the melted chocolate smoother and more manageable. You can omit this if you like.
I store my buckeyes in an airtight container, layering with wax paper or baking parchment.
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