Peanut Butter Balls

By Samantha Seneviratne

Peanut Butter Balls
Jim Wilson/The New York Times
Total Time
25 minutes, plus chilling
Rating
4(990)
Comments
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Depending on where you live, these chocolate and peanut-butter confections are known as either peanut butter balls or buckeyes. In the Midwest, they are known as buckeyes because they look like the nut of a buckeye tree, thanks to an exposed circle of peanut butter that's left after they're dipped in chocolate. Be sure to start with a good-quality peanut butter, and don’t skimp on the salt. Those small touches carry a lot of impact.

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Ingredients

Yield:About 30 pieces
  • 2cups/242 grams confectioners’ sugar
  • 1cup/270 grams sweetened, smooth peanut butter
  • 4tablespoons/57 grams unsalted butter, melted
  • 1teaspoon vanilla extract
  • ¾teaspoon kosher salt
  • 5ounces/142 grams semisweet chocolate
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

305 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 6 grams protein; 124 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners’ sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.

  2. Step 2

    Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.

  3. Step 3

    A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.

  4. Step 4

    Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.

Ratings

4 out of 5
990 user ratings
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Comments

Nicole

I'm a Buckeye who loves buckeyes!

Adding a small spoonful of shortening to the dipping chocolate makes it glossier. Mixing in Rice Krispies or crushed graham crackers to the peanut butter mixture adds a nice crunch for some variety.

If time is tight and you don't want to fuss with dipping in chocolate, you can press the peanut butter mixture into an 8x8 pan, pour the chocolate on top, chill and cut into bars. Not as cute, but a speedier route to chocolate peanut butter bliss!

elle

She specifies that the "natural" NON emulsified pb won't work. I'm a fan of Skippy. But if you prefer, choose whichever commercial brand you love that delivers the peanuttiest flavor to your taste buds. It has to be emulsified, or it will separate very shortly after being made, and the chocolate will fall off, because the oil will form a layer between the peanut butter/sugar/butter mixture and keep the chocolate from clinging.

Darby

I've been making buckeye cookies for over 20 years. The original recipe had crushed Rice Crispies, and the option of smooth or crunchy peanut butter. My recipe also called for paraffin wax, but only 1/8 of a bar to 12 oz chocolate. Hardens well and has a nice gloss.
THIS recipe is more candy than cookie.
I always cooled them on the screen porch, until the day we found a squirrel stealing them and burying them. Our children have called them squirrel cookies ever since.

Beth

Oh, the pearl clutching over sugar and brand name 80s era peanut butter knows no bounds. I love Jiff in these and rather than incorporating Rice Krispies or millet just use the extra crunchy variety. I like to make a combo of white, milk, and dark for a bit of variety. And adding sea salt on top only improves the taste, which is utterly delicious.

HCD

I've started adding a 1/2 tsp. or more of five spice powder - so delightful.

MLD

My Buckeyes were born with belly buttons, some rather large. Tips: push the toothpick down 3/4 of the way towards the bottom & freeze the destination parchmented pan. Plastic surgery fixed the unsightly buttons. Dip your fingertip in hot water, dry it, then smooth over that ugly belly button. I doubled the batch and used a 12oz package of semi-sweet chips. I could have been more generous when dipping but was afraid that I would run out. Hopefully no co-workers are from Ohio.

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