Buckeye Peanut Butter Cookies (Printable)

Creamy peanut butter centers dipped in rich chocolate — a classic no-bake treat.

# What You’ll Need:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon salt
05 - 3 to 4 cups powdered sugar, adjusted for consistency

→ Chocolate Coating

06 - 2 cups (12 oz) semisweet chocolate chips
07 - 2 tablespoons vegetable shortening or coconut oil

# How To Make It:

01 - In a large mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, and salt. Beat with a hand or stand mixer until the mixture is completely smooth and creamy.
02 - Add the powdered sugar one cup at a time, mixing thoroughly after each addition. Continue until the dough becomes stiff enough to handle and no longer feels sticky to the touch.
03 - Scoop tablespoon-sized portions of the peanut butter mixture and roll them into smooth, uniform balls between your palms. Arrange them on a parchment-lined baking sheet, spacing about 1 inch apart.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for at least 30 minutes until they are firm enough to withstand dipping without falling apart.
05 - Combine the semisweet chocolate chips and shortening (or coconut oil) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the chocolate is fully melted and silky smooth.
06 - Insert a toothpick into the top of each chilled peanut butter ball. Dip each one into the melted chocolate, leaving the top third exposed to resemble the classic buckeye nut appearance. Gently tap and rotate to allow excess chocolate to drip back into the bowl.
07 - Return each dipped buckeye to the parchment-lined baking sheet. Once all are dipped, refrigerate for 15 to 20 minutes until the chocolate coating is completely set. Remove the toothpicks and lightly smooth over any visible holes with your fingertip.

# Expert Tips:

01 -
  • No oven required which means you can make these even when your kitchen is already full of other holiday baking projects.
  • The peanut butter to chocolate ratio is perfectly balanced and each bite melts in your mouth without being overly sweet.
02 -
  • If the peanut butter dough feels too sticky to roll try chilling it for 15 minutes before shaping because warm hands will soften the butter and make everything messier.
  • Work quickly when dipping because if the chocolate starts to thicken up it will not coat evenly and you may need to reheat it for a few seconds.
03 -
  • Use a disposable piping bag or zip top bag with a tiny corner snipped off to fill any bare spots on the buckeye tops for a cleaner look without double dipping.
  • Line your baking sheet with parchment paper not wax paper because wax paper can stick to the chocolate when it sets and ruin the bottoms.

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