This buckeye recipe is one you’ll reach for again and again! Perfectly fudgy chocolate covers peanut butter balls for a naturally gluten-free treat the entire family will love.
- 1 ½ cups smooth peanut butter (I use Skippy smooth)
- 1 cup butter, softened
- 1 tsp vanilla extract
- 4–5 cups confectioners’ sugar
- 4 cups semisweet chocolate chips
- 2–4 Tbsp shortening
Supplies you will need:
- Beat together the peanut butter and softened butter. Add the vanilla, mix again, then scrape the bowl. Add the confectioners’ sugar 1 cup at a time, mixing well and scraping down the bowl after each cup. You want the dough to be firm enough to be able to roll into balls without being sticky but not too dry.
- Roll the dough into quarter size balls (if they are bigger or smaller it’s okay too) and place on a cookie sheet lined with waxed paper. (You can use parchment paper too, but waxed works best.) These buckeyes will not spread because they will not be baked, so you can put them closer together on the cookie sheet than you would for baked cookies. Stick a toothpick into each buckeye and chill in your freezer for about 30 minutes.
- Melt the chocolate chips and 2 tbsp shortening in a double boiler on low heat and stir often until melted and smooth. OR you can microwave by placing in a medium microwave-safe glass bowl and heating for 30 seconds. Stir, then microwave for 15-20 seconds more. Continue heating and stirring each time until the chocolate chips are fully melted. Do not overcook. Add 1-2 more tbsps of shortening to thin out the chocolate mixture if desired. I usually use 3-4 tbsp total as I prefer thinner melted chocolate as it’s easier to use.
- Dip the chilled peanut butter balls using the toothpick. Dip about ¾ of the way in, leaving a small part of peanut butter visible at the top. This is what gives them a ‘buckeye’ look. Place back on the cookie sheet and refrigerated.
- These cookies are best kept refrigerated even though they won’t spoil if you leave out. They are best enjoyed within 5-6 days.
Tip: If your butter was more melted than softened, you will need closer to 5 cups or even more of sugar. I usually use nicely softened butter and need just 4 cups of confectioners’ sugar. Tip: if you end up with too dry of cookie dough, add more peanut butter (start with 2 Tbsp) to soften it up. Add a little more sugar if it’s too sticky.