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
A simple Buckeye recipe for deliciously decadent peanut butter chocolate candies.
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
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Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
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Add brown sugar and vanilla extract. Stir well.
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Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**
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Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
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While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish (I use a wide cup).
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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.
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Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
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Allow chocolate to harden before eating and enjoying.
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Buckeye balls are best kept refrigerated.
Recipe Notes
*Some people have commented that the addition of brown sugar makes the cookies taste a bit gritty, I have not personally found this to be the case but if you are worried about this you can leave the brown sugar out without adjusting any of the other ingredients
**If dough is too sticky to roll, add more powdered sugar, a Tablespoon at a time
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Kara says
Made these for a holiday party at work and they were a hugh hit..
Thanks Sam😙
Sam says
I’m so happy to hear this!! Thanks for letting me know how they turned out, Kara!!
HEATHER says
A client gave me these for Christmas. I ate the entire box. They were delicious.
Pat boggs says
Can you use chocolate chips?
Sam says
Instead of the melting wafers? Definitely, they will just take a little bit longer for the chocolate to harden.
Melanie says
I made these buckeyes according to recipe last night. Although the flavoring is great, I will leave out the brown sugar next time. It added a hint of a gritty texture. Using only powdered sugar is more of a smooth melts-in-your-mouth taste. Otherwise, these were delicious!
Jill says
I agree! Wasted an entire jar of peanut butter and instead of a velvety texture it was grainy! Not an improvement on the original.
Donna Buffington says
I put my peanut butter in the microwave just to warm it up made mixing a lot easier.
Deirdre Nguyen says
How long will the buckeyes last if refrigerated? Great recipe, thanks so much for sharing. Making right now
Sam says
I’d say at least a week, sealed in an airtight container 🙂
Lindy says
I did not make this recipe. I made another that I am so disappointed in.
It called for 2 1/2 cups peanut butter and 2 cups softened butter, 6 C Confectionery Sugar!!! They are way too sweet…. ugh!
Also, I made them way to large. I ended up with 32 of them.
Oh, we’ll live and learn!
I will be trying your recipe…,
Sam says
I hope you love this one, Lindy!!!
Donna Buffington says
It’s an awesome receipe.
I made and packaged in tins and gave at Christmas. I love it! This will be my go to candy recipe. Thanks so much!
Jessica says
Trying to roll these but they keep crumbling in my hand should i add just a little more butter?
Sam says
A little more peanut butter or butter should do the trick, also if you can give the batter a bit more time under the beater that should help, too!
Maurice says
1/4 tbsp molasses will impart the same flavor as the brown sugar and avoids any potential grainy texture.
Try it, I think you will agree.
Niccole Mullins says
First time making them my sister favorite and I think they turned out good I will let you know what my sister says
Kelly says
About to attempt to make these for the first time. My boyfriend wants them so we will see how this goes.
Sam says
I hope you love them! 🙂
Lauren Wilson says
Can you use almond butter in this recipe?
Sam says
I haven’t tried it myself but I think that would be fine!
Krysta says
I use molasses instead of brown sugar. This prevents a gritty texture. 🙂