Chocolate-Peanut Butter Buckeye Recipe

Chocolate-Peanut Butter Buckeye Recipe

If you live in Ohio, or you are from Ohio, “buckeye” is a word you say very often. It could be a big beautiful tree in your yard, your favorite football team, or the dessert you crave when holiday season comes close. The buckeye on my mind is the sweet, edible kind — a no-bake peanut butter cookie dunked in semi-sweet chocolate and refrigerated until hardened. Every Ohio State tailgate has a platter, every Christmas party has them displayed next to the fudge, and yet…in all my years of cooking, I have never made them myself.

So, as we stare down Halloween, and my annual holiday buckeye cravings, I enlisted the help of my favorite Columbus cousins, (and biggest Ohio State Buckeye fans I know), to teach me the art of making homemade buckeyes. Annie and Elyse came over on a Saturday evening with one recipe on the brain.

buckeyes

easy buckeye recipe

Here is the chocolate-peanut butter direction we followed. It yielded between 2 and 3 dozen buckeyes (hard to tell with the sampling along the way).

chocolate and peanut butter and more

  • 1/2 cup creamy peanut butter
  • 1/3 cup softened, unsalted butter
  • 2 cups powdered sugar
  • splash of vanilla
  • 1 bag of semi sweet chocolate chips

We first emptied the chocolate chips into a bowl and created a double boiler. Turned the heat on medium-low and let the chocolate chips slowly melt.

Then we combined the butter, peanut butter, powdered sugar, and vanilla by hand. At first you think there is no way this will all come together, but after a couple minutes of kneading together it was a soft dough, but not sticky to your hands.

Next, we enlisted the help of every family member in the house, kids included. Everybody pinched off nuggets of dough and rolled balls a little smaller than a golf ball. We placed the cookies on a parchment paper-lined cookie sheet.

 

When all of them were rolled out, we placed them in the freezer for 30 minutes so they could harden. **TRUE CONFESSIONS BY CAITLIN: This traditionally is a step I would skip, but it truly is important for the chocolate to stick to the outside**

After the “cookies” are hardened, remove from the freezer. One ball at a time, stick a toothpick into the center, and dip each one in the melted chocolate, leaving a thumbprint-size portion of the peanut butter cookies exposed. Place back in the refrigerator once all of the buckeyes are dipped.

When 1-2 hours of chilling in the refrigerator have passed, and the chocolate has hardened, it’s time to get your Ohio on! Enjoy every peanut-buttery bite!

 

–recipe from Elyse, color commentary from Caitlin, edited by Kelly



Comments, Rating & Reviews

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  1. By Catherine Hazelip | October 27, 2012

    I am from Cincinnati, (really Mt. Adams and Norwood) but moved away forty years ago, still miss home. Your chocolate buckeyes reminded me of another recipe but the peanut butter ball was covered completely in chocolate. The last step was dipping the chocolate ball mixture in melted paraffin wax. Not sure what the name of recipe is and unable to locate the recipe. Enjoyed see a similar recipe.

    I enjoy receiving the emails and your recipe.

    Thanks.

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  2. By Pat Gehirng | January 6, 2013

    Loved the recipe, Had problems with the choc. chips. to thick.
    when I tried to thin it. choc became hard. My dtr used a sml amount of cooking oil in pan with the chips as they melt. I ended up using Cho. Almond Bark. Needs to be kept very warm and again would recommend sml amount of Oil. Also only work with 1/2 of the balls at a time to keep them cold. In the taste test, they were great.
    I enjoy column and often print out recepies for cookbook favorites.

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