Mom’s Buckeyes (Peanut Butter Balls)
Mom’s Buckeyes (Peanut Butter Balls) are a midwest holiday favorite candy. Similar to a Reese’s Peanut Butter Cup, buckeyes are a sweetened peanut butter mixture covered in chocolate. Hard to mess up, and they will not last long on the holiday treat table.
What’s Special About This Recipe?
Mom’s Buckeyes (Peanut Butter Balls) recipe is simple, however, the process of rolling all the balls, chilling them, and then dipping all of them in chocolate can take some time. I have so many great memories slowing down over the holidays, being the kitchen all day with my mom and sisters making some of these more time consuming family favorite recipes. I think it’s special for holiday desserts to be a little more time consuming, because that ultimately gives a little extra time to connect with the people you’re cooking with.
There are lots of variations of this basic recipe, let me know in the comments how your family makes them! Some other Clove and Crumb holiday favorites are Bourbon Caramel Apple Pie, Coffee Toffee, and Pecan Pie Bars.
Ingredients & Supplies
To make Mom’s Buckeyes you’ll need the following ingredients:
- Butter
- Powdered sugar
- Smooth peanut butter
- Semi-sweet chocolate chips
- Salt
- Vanilla
- Coconut oil
To make Mom’s Buckeyes you’ll need the following ingredients:
- Kitchen Aid mixer with paddle attachment (or mixing bowl and mixing spoon)
- Microwave
- Small bowl
- Toothpicks
- Small glass
- Parchment paper
- Cooking sheet
- Fridge
Mom’s Buckeyes: Let’s Get Cooking!
Mix the softened butter, peanut butter, salt, and vanilla until well combined. Add the powdered sugar and mix well. Mixture should hold together when rolled into a ball (if too dry/crumbly, add a couple more tablespoons of peanut butter).
Using a 1/2 tablespoon measuring spoon, scoop and roll the mixture into roughly 60 balls. Place balls onto a parchment-paper-lined cooking sheet. Stick a toothpick in the top of each ball for easier dipping. Place the balls into the fridge to harden for 30 minutes.
Melt the chocolate chips and coconut oil in a microwave safe glass bowl in 30 second intervals until melted and smooth. Stir between each 30 second interval to ensure it doesn’t burn or scorch.
Set up your dipping station. Take the chilled peanut butter balls out of the fridge. I find it easiest to pour about a half a cup of the melted chocolate into a small, narrow glass. One at a time, take the peanut butter ball by the toothpick and gently dunk it in the chocolate covering about 3/4. Leave the top 1/4 not submerged in the chocolate to leave that classic-buckeye-peanut-butter-exposed-top. Lift out of the chocolate and let any excess chocolate drop off into the glass.
Place back onto parchment paper. When all the buckeyes have been covered with chocolate, take out the toothpicks from the top and gently pat the whole closed with your finger. Put back in the refrigerator to let the chocolate harden.
Enjoy!
Once the chocolate is hardened, place into your favorite holiday treat tin and watch them disappear. Enjoy!
Mom’s Buckeyes (Peanut Butter Balls)
Ingredients
- ½ cup softened butter
- 2 cups smooth peanut butter
- 1 tsp salt
- 1 tsp vanilla
- 1 lb powdered sugar
- 12 oz semisweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Mix the softened butter, peanut butter, salt, and vanilla until well combined. Add the powdered sugar and mix well. Mixture should hold together when rolled into a ball (if too dry/crumbly, add a couple more tablespoons of peanut butter).
- Using a 1/2 tablespoon measuring spoon, scoop and roll the mixture into roughly 60 balls. Place balls onto a parchment-paper-lined cooking sheet. Stick a toothpick in the top of each ball for easier dipping. Place the balls into the fridge to harden for 30 minutes.
- Melt the chocolate chips and coconut oil in a microwave safe glass bowl in 30 second intervals until melted and smooth. Stir between each 30 second interval to ensure it doesn't burn or scorch.
- Set up your dipping station. Take the chilled peanut butter balls out of the fridge. I find it easiest to pour about a half a cup of the melted chocolate into a small, narrow glass. One at a time, take the peanut butter ball by the toothpick and gently dunk it in the chocolate covering about 3/4. Leave the top 1/4 not submerged in the chocolate to leave that classic-buckeye-peanut-butter-exposed-top. Lift out of the chocolate and let any excess chocolate drop off into the glass. Place back onto parchment paper. When all the buckeyes have been covered with chocolate, take out the toothpicks from the top and gently pat the whole closed with your finger. Put back in the refrigerator to let the chocolate harden.
- Once the chocolate is hardened, place into your favorite holiday treat tin and watch them disappear. Enjoy!