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Peanut Butter Buckeye
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5 from 2 votes

Peanut Butter Buckeyes

This classic Peanut Butter Buckeye recipe are no-bake creamy peanut butter balls dipped in chocolate, only require a few ingredients and come together in a matter of minutes. No Christmas cookie tray is complete unless it is overflowing with homemade buckeye candies!
Prep Time20 mins
Chill Time45 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: American
Servings: 45
Calories: 101.9kcal


  • 1 cup creamy peanut butter
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups sifted powdered sugar
  • 8 ounces semi-sweet chocolate chips
  • 1-1/2 teaspoons shortening
  • 1/2 teaspoon espresso powder optional


  • Start by combining peanut butter, butter, vanilla and salt in a large mixing bowl until smooth and creamy.
  • Mix in 3 cups sifted powdered sugar until well blended. Shape a spoonful of peanut butter into a 1-inch ball. Your peanut butter batter should be easy to work with and shouldn't stick to your hands.
  • Once your peanut butter balls are rolled, place them on a cookie sheet lined with parchment paper. Chill for 30 minutes in the freezer or 45 minutes in the refrigerator.
  • Pour chocolate chips, espresso powder and add the shortening to a work bowl on top of a double boiler. I use a standard cook pot and place a glass or stainless bowl so that it sits on top.
  • Add 1 cup of water in the bottom pan of the double boiler and simmer on medium. As the top bowl warms from the steam of the hot water below it, stir the melting chocolate until it is smooth. Remove the melted chocolate from the stove.
  • Grab your chilled peanut butter balls and insert a toothpick into the top of each ball. Gently dip 3/4 of ball into the melted chocolate, leaving the top uncovered. Allow excess chocolate to drip from the buckeye then place the buckeye back onto your parchment paper lined baking sheet.
  • Return your buckeyes to chill again for another 15 minutes then remove the toothpick and smooth over the holes with your fingertip.



  • I preach this on all recipes using powdered sugar.. Be sure to sift the powdered sugar into the peanut butter using a mini-strainer or you'll wind up with clumps in your Buckeyes.
  • These take a bit of pre-planning.  Remember to plan time and refrigerator space for chilling your peanut butter balls before and after dipping them in the chocolate.
  • If your peanut butter batter is crumbly, add more peanut butter. If it is too wet and sticks to your hands, add more powdered sugar.
  • Natural peanut butter is too oily to be used in this recipe. You want to reach for a traditional jar of peanut butter like Peter Pan or Jif.
  • For this recipe, feel free to use semi-sweet chocolate, dark chocolate or milk chocolate.. whichever you prefer.
  • Use high-quality chocolate so that it melts smoothly and easily. 
  • Adding espresso powder will bring out an extra depth to the chocolate flavor.. but totally OK to leave it out if you want.  Either way, these are amazing!!!
  • If your peanut butter ball slides off it's toothpick when dipping, simply reinsert your toothpick and continue rolling your Buckeye around in the chocolate until properly coated. Then slightly angle your peanut butter to the side before pulling straight up. 
  • Buckeye balls can be kept in an airtight container in the fridge for several weeks.. like they aren't going to be devoured before then? 
  • These Buckeyes freeze beautifully so you can always have them on hand for a quick grab and go snack. Simply move them to an airtight container or freezer zip top bag for up to 3 months.


Serving: 45g | Calories: 101.9kcal | Carbohydrates: 12.3g | Protein: 1.8g | Fat: 5.7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Cholesterol: 3.6mg | Sodium: 39.5mg | Potassium: 38mg | Fiber: 0.7g | Sugar: 11.6g | Vitamin A: 1IU | Calcium: 0.3mg | Iron: 0.6mg