Buckeye Peanut Butter Cookies (Printer-Friendly)

No-bake peanut butter balls dipped in chocolate, inspired by the classic Ohio buckeye confection.

# What You'll Need:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon salt
05 - 3 to 4 cups powdered sugar, adjusted for consistency

→ Chocolate Coating

06 - 2 cups (12 oz) semisweet chocolate chips
07 - 2 tablespoons vegetable shortening or coconut oil

# How to Make It:

01 - In a large bowl, beat the creamy peanut butter, softened butter, vanilla extract, and salt together using a hand or stand mixer until the mixture is smooth and creamy.
02 - Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Continue until the dough is stiff enough to roll into balls without sticking to your hands.
03 - Scoop tablespoon-sized portions of the dough and roll them into smooth, even balls. Arrange each ball on a parchment-lined baking sheet, spacing them about 1 inch apart.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for 30 minutes until they are firm enough to handle during dipping.
05 - Combine the semisweet chocolate chips and shortening (or coconut oil) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the chocolate is completely melted and smooth.
06 - Insert a toothpick into each chilled peanut butter ball. Dip it into the melted chocolate, leaving the top third exposed to create the signature buckeye look. Gently tap and let any excess chocolate drip back into the bowl.
07 - Return each dipped cookie to the parchment-lined baking sheet. Once all have been coated, refrigerate for 15 to 20 minutes until the chocolate shell is fully set. Remove the toothpicks and lightly smooth over any holes if desired.

# Expert Advice:

01 -
  • No oven required, which means you can make these even during a summer heatwave without breaking a sweat.
  • The peanut butter to chocolate ratio is completely irresistible and people always ask for the recipe.
  • They look impressive on a holiday tray but honestly come together with barely any effort.
02 -
  • If the peanut butter dough feels too soft to roll, add more powdered sugar a quarter cup at a time rather than chilling it first, since cold dough cracks when you try to shape it later.
  • The chocolate coating can seize if even a drop of water gets into the bowl, so make sure your utensils are completely dry.
03 -
  • Run your hands under cold water and dry them before rolling each batch to prevent the peanut butter dough from melting against your palms.
  • A gentle swirl motion rather than a straight plunge when dipping gives you the cleanest buckeye shape with the least mess.

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