Only a few ingredients are required for this easy Buckeye recipe. These classic peanut butter candies come together in a matter of minutes and are dipped in dark chocolate for a snappy shell around a creamy peanut butter center.
I’ve been holding out on you.
I made this buckeye recipe a few weeks ago, but have waited until now to share it on the blog.
I was hesitant to share it at all at first: it’s so simple, and does the internet really need another buckeye recipe?
Ultimately I decided yes, it does, and I simply couldn’t go on unless I shared my slightly modified version of buckeyes with you.
Buckeyes are among the easiest candies out there. They call for only a handful of ingredients, require no oven, stovetop, or candy thermometer, and request a modest 15 minutes of chilling before you can coat the creamy peanut butter centers in dark chocolate.
My first experience with a buckeyes actually came in the form of Buckeye Brownies. I made those brownies dozens of times over before I ever tried my hand at a buckeye recipe, and while the brownies might always be my favorite peanut butter/chocolate dessert, buckeyes in their true form hold a close second, and definitely come first in terms of ease.
This simple buckeye recipe received several tweaks from its classic form that I think you will appreciate. I added two heavy spoonfuls of brown sugar for a little bit of depth of flavor (peanut butter and brown sugar together = heaven… and add some dark chocolate and you have complete nirvana)
A lot of powdered sugar goes into the mix, but that’s what helps these buckeyes hold their shape and makes them easy to dip into your chocolate. If your buckeye mixture is too soft to hold a solid ball or sticks to your fingers when you try to roll it, you can always add more powdered sugar (a tablespoon at a time) until the desired consistency is reached.
Despite all of the sugar, thanks to the peanut butter (and an honorable mention to the dark chocolate), this buckeye recipe doesn’t seem overly sweet once it’s finished.
Enjoy!
Full printable recipe is just below the video.
Easy Buckeye Recipe
Ingredients
- 2 cups creamy peanut butter (not "natural" peanut butter) (475g)
- 1/2 cup salted butter softened (113g)
- 2 Tablespoons brown sugar* packed
- 1 1/4 teaspoon vanilla extract
- 3 1/4 cups powdered sugar (405g)
- 12 oz dark chocolate melting wafers (340g)
Instructions
- Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
- Add brown sugar and vanilla extract. Stir well.
- Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**
- Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
- While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish (I use a wide cup).
- Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.
- Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
- Allow chocolate to harden before eating and enjoying.
- Buckeye balls are best kept refrigerated.
Notes
Nutrition
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Jason says
Me and my grandmother made these we got fifty of them and they were amazing!!!
Sam says
I am so glad you enjoyed them so much, Jason! 🙂
L says
I have made this recipe twice now, once just to try at home and again for a friend’s birthday party. They are a HUGE hit! I sent several friends home with some after the party and was getting texts two days later wondering when I was going to make them more “balls” as they all call them. I’ve even been told by more than one person that they taste better than Reeses cups. I will be either be making more of these or trying my hand at the brownies for my baby shower in two weeks.
I do find that I like to use more powdered sugar than the recipe calls for to avoid the peanut butter dough getting sticky. I probably add about 1/4 cup more. I also haven’t been able to get my hands on melting wafers so I have been melting Ghirardelli semi-sweet chocolate chips which has been working out fine, albeit messy.
Sam says
I am so glad everyone enjoyed them so much! They can definitely be dangerously addictive. 🙂
Amber says
Why do you say not “natural” peanut butter as if that’s not true and/or not good? There are so many different brands and types. I’ve never had a problem using natural peanut butter in baking. Do you have a legitimate reason for saying that?
Sam says
Hi Amber, I refer to it in quotes because I want people to be aware that it is usually labeled as such so they know they are using the right thing. Natural peanut butter separates and is generally more oily than its non “natural” (“regular”? “standard?”) counterpart. The natural variety is also often unsalted and less thick which affects the flavor and consistency of the end product. Your buckeyes won’t taste the same or have the same texture and they may not even work if you opt to use that variety of peanut butter (or you could get lucky and they will, but I don’t like to recommend things that I haven’t specifically tested and that the odds are against, and as you mentioned there are many different brands and types!). I’d say that’s pretty legitimate 😉
I don’t have any personal vendetta against natural peanut butter, I just want anyone who tries this recipe to have the same results that I do.
Sarah says
Thank you for sharing your terrific recipe and for making time to reply to the harsh “natural” comment from one reader —you are very patient and in my opinion if this reader had concerns about your use of “natural” she should troll elsewhere and make granola instead of buckeyes.
Sam says
Thank you so much, Sarah! 🙂
Julie says
I noted the comments about a gritty texture with the brown sugar. I wonder if it was added later and not mixed thoroughly. What I decided to try was this:
I put the two tablespoon brown sugar in a very small bowl and added the vanilla to it.. I stirred it and let it sit a few minutes. The sugar partially disolved/melted in the vanilla and it blended in beautifully to the dough. Success! Very smoothe texture.
Kelly says
I made these and they are delicious! However the chocolate started to melt as soon as I pulled them out of the fridge the next day. ( I used Ghirardelli baking chips). I was hoping to mail them out in Christmas packages. Any suggestions for a chocolate that doesn’t melt so quickly or for packaging? Thanks!!
Sam says
Hi Kelly! Chocolate chips can work, but if it’s warm they melt pretty easily. You should really use melting wafers here. Unfortunately I don’t really have a great way to keep them from melting especially if they start warming up.
Cheryl says
You could put a bit of paraffin wax in with the chocolate chips. It has been used in many different food preservatives over the years. Not a lot is needed for dipping chocolate.
Lyrin says
This is a PERFECT recipe for Buckeyes. Easy, simple, and so delicious. Being a Columbus native, I have had quite a few in my time. These are amazing and so fun to make! Thank you for sharing!
Sam says
I am so glad you enjoyed it, Lyrin! 🙂
Jay says
My stepdaughter loves peanut butter, especially buckeyes being a Cincinnati native. What would you recommend for turning the buckeye filling into cake filling? I would love to keep the flavor, but have it a little less firm or like a dough. Thank you in advance.
Sam says
Hmmm I haven’t tried this but you may want to try the peanut butter layer I use on my buckeye brownies. It’s a little bit softer than these. 🙂
Jay says
Thank you!
Meli says
Can you freeze these for an event? I’d like to add these to my sweets table, but would probably need to do a few days in advance due to schedules.
Sugar Spun Run says
Hi, Meli! Yes, they freeze well. 🙂
Amy says
Can you use margarine instead of butter, and can you use stevia instead of powdered sugar? I was just about to make them when I thought of these questions. Thanks!
Sugar Spun Run says
Hi, Amy! I haven’t tried this recipe with margarine but since margarine is oil-based I’d be afraid that the buckeyes would be greasy. As far as substituting sugar with stevia, I am not certain how it will alter the taste and be too sweet. If you try it, I’d love to know how it turns out for you! 🙂
Amy K says
Hi there, I did try these. I used one stick of margarine and used Splenda brown sugar. It does have some regular brown sugar in it. The dough is probably greasy, but I would”ve thought they would be just the same with butter, since it and the pb are greasy as well. Also, the mix became stiff enough to roll into balls at about 2/3 of the confectioners sugar, so I didn’t add the last bit. I know the dough is a bit gritty, but people were often saying theirs was, even when they used regular brown sugar. I’m ready to put the chocolate onto them now. When I tried after 20 mins in the fridge they were too soft to stay on the toothpick, so I froze them. I know the flavor is fantastic though!
PS (Sorry I used my full name when I posted first content. I thought it would be edited 😛 )
Sam says
Thank you so much for reporting back! I went ahead and edited your last name out of your previous comment 😉
Katrina l ferreri says
I make my own powdered sugar out of Splenda as my husband is diabetic and he loves them
Amy says
Oh!! Katrina! That’s wonderful! Please share how you do that
Peyton says
Hi,
The buckeyes are hardening in order for me to be able to dip them in chocolate. So far, they are great! I don’t have the dark chocolate, but I have semi-sweet chocolate chips and two Hershey bars. What one should I use?
Sam says
I’d use the semisweet chocolate chips. Enjoy! 🙂
Amy says
This recipe for “Buckeyes” is THE best. No ones even noticed that theres brown sugar in them. I’ve been making this recipe since I found it during Xmas time. I make a batch every couple wks now. Buying P Butter in the Lrg Container. I get about 50 bite size treats. Enough to gift my 4 adult kids n enough left for myself n fiancé. Thankyou So much.💯😇🥰
Sugar Spun Run says
I am so happy to hear that this recipe has become a family favorite and that you all have enjoyed it, Amy! Thanks for commenting. 🙂
Leigh says
Yep. Dough is sticky and unable to roll it. I added quite a bit more powdered sugar and still sticky. It’s in the refrigerator now—hoping to salvage it.
Leticia says
This recipe is easy to make and the peanut butter dough is creamy and sets perfectly for a creamy fudge topping that is cut into small individual square bits. Everyone loves them, thank you for sharing the recipe.
Sugar Spun Run says
I am so glad that everyone enjoyed the buckeyes, Leticia! I appreciate your feedback. Thanks for commenting. 🙂
Adelaide says
These buckeyes are so delicious thank you so much!
Sugar Spun Run says
I am so glad that you enjoyed them, Adelaide! 🙂
Chloe says
These are my favorite candies of all time…LOVE the brown sugar addition!!
I usually do half a batch with peanut butter and half a batch with cookie butter, it’s amazing, try it 😀
Sugar Spun Run says
Thank you so much, Chloe! I am so glad that you enjoyed the buckeyes and I will have to try it with cookie butter next time. YUM! 🙂
Connie Monahan says
What is cookie butter? Thx, Connie
Sam says
Hi Connie! I typically find it near the peanut butter in my local grocery store. It’s really tasty. If you ever find it you should try it some time. I even have cookie butter cookies you can make with it. 🙂
H says
This recipe was horrible. My buckeyes were sticky and did not turn out good. I followed every step and they were not edible I had to throw them away.
Sam says
I’m sorry to hear this! I’m not sure why they would have been sticky (you can see from the video the dough should be quite firm, almost like play-doh), but they should have been salvageable if you just added a bit more powdered sugar.
Sara Rutledge says
This is the best recipe that I have come upon the dough is more sticky then most but i find it best to put in the refrigerator for 20 min make it easier to roll in to balls. The dough is so creamy with out overwhelming the palate with peanutbutter or sugar thank you for the recipe
Sam says
You’re very welcome, I’m so glad you enjoyed the Buckeyes, Sara! Thank you for commenting and letting me know how they turned out, I appreciate it 🙂
Amanda says
I’m having a similar experience and I don’t want to add more sugar because the dough already tastes like straight powdered sugar.
Brittany says
You must have done something wrong. Maybe your peanut butter was old or something. This peanut butter dough was perfect to roll with. Best recipe I’ve came across yet