A Buckeye Ball (Cookie) is a very sweet, no-bake dessert, that is popular in the Midwest. Especially at the Holidays or on game day. They are a soft peanut butter flavored dough ball that is dipped in chocolate. They are best described somewhere between a Reese’s Peanut Butter Cup and peanut butter cookie dough.
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Some other traditional Midwest treats that are similar to the Buckeye flavors are a Scotcheroo, Peanut Clusters, Peanut Butter Cup Cookies, and Peanut Butter Chocolate Star Cookies.
Why is it Called A Buckeye
The reason these cookies are called a “buckeye” is because they literally look like a buckeye! Which is the seed that comes from the Buckeye Tree. They were named because the seed of a buckeye tree literally looks like the eye of a buck (male deer).
So I guess these cookies look like the eye of a male deer. HA!
Ingredients and Supplies
If you have a well stocked pantry and baking cabinet you can most likely make these right now! Here is what you will need to make this yummy treat:
- Stand mixer or hand held mixer
- toothpicks or small fork
- wax paper
- butter (no subs here!)
- powdered sugar
- creamy peanut butter
- milk
- vanilla
- semisweet chocolate chips
- shortening (Crisco)
How to Make Buckeye Balls Step-By-Step
Make A Peanut Butter Dough : In a bowl of a stand mixer with a paddle attachment mix together the melted butter and 3 cups of powdered sugar.
Now add the peanut butter and mix until smooth. Finally mix in the milk and vanilla until combined.
Now add some of the additional powdered sugar (about ¼ cup at a time) until the dough is crumbly and firm, like playdough. See the photo below:
Form the Peanut Butter Balls: Roll the dough into ½-1 inch balls and place on a wax paper lined baking sheet. Pop in the fridge for 1 hour to chill.
PRO TIP: These are pretty sweet cookies/treats so I like to make them a little closer to the ½ inch size.
Dipping The Peanut Butter Balls
Melt the chocolate chips and shortening together until it is smooth.
Take the peanut butter balls out of the fridge. Grab a couple toothpicks or a small fork.
Pick the ball up by poking it with the toothpick and dip ¾ of the ball in the chocolate, so that just ¼ of the peanut butter is still showing at the top. See Photo:
Place back on the baking sheet and pop in the fridge for the chocolate to set up, about 30 minutes.
Optionally you can run (a clean) finger across the little hole from the toothpick to smooth over, but this step is not totally necessary.
Storing
Store the Buckeye Balls in the fridge in an airtight container for up to 2 weeks.
Freezing
You can also freeze the Buckeye Balls! Just freeze them on the baking sheet (so they are not touching) and then once they are solid pop them in a freezer safe baggie for up to 3 months.
Place them on a baking sheet and thaw in the fridge overnight before serving.
Edible Gift
These make an amazing edible gift, especially at the Holidays. Place them on a tray and cover with cellophane or plastic wrap. Tie with a festive bow and attach this FREE PRINTABLE GIFT TAG!
More Peanut Butter & Chocolate Recipes
Peanut Butter Buckeye Balls Recipe
Equipment
- wax paper
Ingredients
- ¾ cup butter - (no subs, use butter)
- 3 ¾ cup powdered sugar - divided
- 1 cup creamy peanut butter
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- 12 oz package semi-sweet chocolate chips - (could also use milk or dark chocolate or a mix)
- 1 tablespoon Crisco shortening
Instructions
- Melt the butter in the microwave or on the stove top.¾ cup butter
- In a stand mixer with a paddle attachment mix together the melted butter and 3 cups of the powdered sugar. Add the peanut butter and continue mixing until it is smooth. Add in the milk and vanilla.3 ¾ cup powdered sugar, 1 cup creamy peanut butter, 1 tablespoon milk, 1 tablespoon vanilla extract
- Mix in enough of the remaining powdered sugar (add ¼ cup a time) so the dough becomes firm and a little crumbly (almost like playdough). see photo:
- Roll the mixture into ½-1 inch balls (this dough is very sweet so I like them on the smaller side). Put them on a baking sheet lined with wax paper. Pop them in the fridge and chill for 1 hour.
- Melt the chocolate chips and shortening together in a small saucepan over low heat OR in the microwave (60 seconds, stir, 30 seconds, stir, 30 seconds, stir).12 oz package semi-sweet chocolate chips, 1 tablespoon Crisco shortening
- Using a fork or toothpick pick up the peanut butter balls and dip ¾ of each ball in the melted chocolate. Place them back on the wax paper. Pop back in the fridge for about 30 minutes for the chocolate to set up.
Storing & Freezing
- Store the Buckeyes in the fridge for up to a week. You can also freeze the buckeyes for up to 3 months. Thaw on a baking sheet in the fridge overnight.
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Lori
Being from Ohio, I’m picky about my Buckeyes as we make them for Christmas every year. This recipe is on point! A classic Christmas cookie and even good straight from the freezer…yum!