You only need a few ingredients and a few minutes to make this easy Buckeye recipe. These classic candies are partially cloaked with a snappy chocolate shell around a creamy peanut butter center. Mine also include a special secret ingredient!
The Best Buckeye Recipe
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 buckeye recipe yields candies with a rich and creamy a center thats reminiscent of peanut butter fudge or a toned down peanut butter frosting. Thanks to the salty flavors of the peanut butter and the semisweet chocolate coating, they’re not at all too sweet, and you can easily find yourself downing half a batch on your own (guilty!).
Why You’ll Love This Buckeye Recipe
- Quick & easy.
- No fancy ingredients or equipment needed.
- Sweet, but not too sweet; definitely satisfies any sweet tooth craving.
- My recipe is extra special and flavorful, thanks to a subtle secret ingredient!
What You Need
The ingredients for my buckeye recipe are simple and straightforward, but let’s discuss them before we jump in.
- Peanut butter. Creamy peanut butter is the classic, recommended choice (not crunchy, which would mess with our texture!). Unfortunately I don’t recommend using natural peanut butter, which could make the buckeyes too oily.
- Butter. This is essential for creating a rich and creamy texture. You can use salted butter or use unsalted and add salt.
- Brown sugar. This is the secret ingredients that sets my buckeye recipe apart from so many out there. Brown sugar contains a bit of molasses, and, when beaten into the creamy peanut butter filling, this deepens the flavor of this buckeye recipe just beautifully. However, a few commenters mentioned they could taste the grit from the brown sugar. I’ve never been able to detect this (nor have my taste-testers), but if this concerns you feel free to simply leave out the brown sugar without any other additions.
- Powdered sugar. This allows us to form the buckeyes into balls and stabilizes them (while adding sweetness!).
- Chocolate. You can make things easy on yourself and use melting wafers or almond bark or just use your favorite chocolate chips. If using chocolate chips, follow my instructions on how to melt chocolate in the microwave, and consider adding a bit of coconut oil or vegetable oil to make the chocolate smooth and easy for dipping.
SAM’S TIP: You could also use tempered chocolate to dip your buckeyes, I have a tutorial on how I temper chocolate in my hot chocolate bomb recipe and in my chocolate covered strawberries post!
How to Make Buckeyes
- Cream. Beat together the butter and peanut butter until smooth, then stir in your brown sugar, salt, and vanilla extract. The mixture should be smooth and creamy.
- Stir. Gradually stir in powdered sugar until it’s thoroughly combined.
- Roll the batter into smooth round balls.
- Dip. Spear each buckeye with a toothpick and use the toothpick to hold the ball as you dip it most of the way into the chocolate (don’t dip it all the way! Aim for about 75%). Transfer to a wax paper lined baking sheet to allow the chocolate to harden. Smudge the mark from the toothpick with your finger to conceal it.
SAM’S TIP: Add the powdered sugar gradually. If you add it all at once, it will be difficult for the peanut butter mixture to absorb the sugar and the batter will be dry and unmanageable, meaning you won’t be able to form it into smooth buckeye balls.
Frequently Asked Questions
These chocolate-dipped peanut butter candies resemble the buckeye nut of the American Buckeye tree. This tree is native to Ohio, and Ohio State even named their football team after them. Because of this, buckeye candies tend to be extra popular with Ohio State football fans. Here’s a detailed guide into the origins of the buckeye candy, if you’re interested!
If the powdered sugar was added too quickly and not allowed to incorporate properly, this could make your dough crumbly and difficult to roll into balls. Add the sugar slowly and stir well after each addition. Even if you did add the sugar too quickly, you can usually fix this if you just continue mixing (it will just take some time).
Also consider if you may have accidentally over-measured your sugar, unfortunately this is easy to do when measuring with cups rather than by weight (which is why I always recommend using a kitchen scale). To properly measure sugar, gently stir it and then scoop into your measuring cup and level it off. Never pack it into the cup. All of my tips on how to measure flour properly apply to measuring sugar, too.
Buckeyes can be stored for a day or two at room temperature but my preference is to refrigerate them. Refrigerated in an airtight container, they’ll keep for at least two weeks. They also freeze well, for several months.
I think you’ll love this classic, chocolate coated, creamy peanut butter treat. If you try my buckeye recipe, please leave me a comment and let me know what you think!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Easy Buckeye Recipe
Ingredients
- 2 cups (475 g) creamy peanut butter (not “natural” peanut butter)
- ½ cup (113 g) unsalted butter softened
- 2 Tablespoons light brown sugar firmly packed (see note)
- ¼ teaspoon salt
- 1 ¼ teaspoon vanilla extract
- 3 ¼ cups (405 g) powdered sugar
- 2 cups (340 g) semisweet chocolate chips
- 1 teaspoon coconut oil or vegetable shortening
Recommended Equipment
Instructions
- Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.2 cups (475 g) creamy peanut butter (not “natural” peanut butter), ½ cup (113 g) unsalted butter
- Add brown sugar, vanilla extract, and salt. Stir well.2 Tablespoons light brown sugar, ¼ teaspoon salt, 1 ¼ teaspoon vanilla extract
- Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**3 ¼ cups (405 g) powdered sugar
- Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
- While peanut butter balls are chilling, combine chocolate chips and coconut oil (or vegetable shortening) and heat in the microwave in 25-second intervals (stirring well in between) until chocolate is smooth and completely melted. Pour into a deep dish (I use a wide cup).2 cups (340 g) semisweet chocolate chips, 1 teaspoon coconut oil or vegetable shortening
- 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 (placing them in the refrigerator will speed up the process of the chocolate hardening!).
Notes
Brown Sugar
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 ingredientsButter
If using salted butter, omit the salt in the recipe.Sticky Dough
If dough is too sticky to roll, add more powdered sugar, a Tablespoon at a timeChocolate
Instead of the chocolate chips and coconut oil or shortening, you can use 12 oz of chocolate melting wafers instead. Note that you can also omit the coconut oil or shortening but the chocolate may be thick and difficult to neatly dip the buckeyes into this way.Storing
Buckeyes should be stored in an airtight container. They will keep at room temperature for up to 2 days, in the refrigerator for 2-3 weeks, or in the freezer for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Christina
Do you have to use the brown sugar
Sam
Hi Christina! You can just leave the brown sugar out if you choose. 🙂
Telene
I buy organic creamy peanut better. Will that work?
Sugar Spun Run
Hi, Telene! It really depends on the brand. You should be fine. I typically use jiff or generic plain peanut butter. Enjoy! 🙂
Cathy Connor
I am making mine this evening, but I didn’t see your recipe earlier and thought I’d use the chunky ‘all natural’ peanut butter that I already had on hand from Whole Foods. lol!! It was way too crumbly. Well, after a few tweaks by adding a splash of almond milk, a bit of maple syrup and more vanilla, and using my KitchenAid to mix it all up – it finally worked! I only wish that I would have found your recipe, but I’ll definitely try it next time. Thanks for all the helpful tips and reviews from others. I’ll sign up for your newsletters for more recipes! Merry Christmas from Pittsburgh, PA
Sugar Spun Run
I am so glad that you were able to get the buckeyes to turn out after a few attempts. Thanks for signing up for my newsletter! I can’t wait to hear what you bake next! Happy Holidays, Cathy! 🙂
Ashley
Hi, I’m trying to make this recipe but it seems like I used too much powered sugar, they just crumble when I roll them, is there something I could put in it to make them hold together better??
Sam
Hi Ashley! You could add a splash of heavy cream or milk. I hope that helps and hope you enjoy the buckeyes!
Brooke Ives
I add evaporated milk to mine too a 1 tsp at a time until I taste the creaminess in them. 🙂 Merry Christmas! We’re making ours now 🙂 Enjoy!
Sugar Spun Run
Perfect, Brooke! I hope that you enjoy the buckeyes. Happy Holidays to you! 🙂
Telene
Why can’t I use organic peanut butter? That’s all I buy.
Sugar Spun Run
You can use it. 🙂
Kathy Rice
This recipe is off the chain says Kathy Rice in Townville SC. Thank you!! Merry Christmas!
Sugar Spun Run
I am so glad that you enjoyed the buckeyes, Kathy! Happy Holidays to you! 🙂
Laura
This recipe is wonderful! I have had issues with sticky batches but this one comes out perfect. I use the smallest scooper (I think tsp) and it makes quite a bunch.
2 notes for those doing this from pantry staples.
1. I used semi sweet chocolate chips and add just a bit of coconut oil. It helps keep the chocolate the right consistency. I don’t add butter it has thickened up on me when doing this. (I do the same thing with my nanaimo bars).
2. I use the Jif natural creamy pb. It has worked for me. I think the issue is more with natural pb that has a gritty texture. The oil seems to separate from those natural pb when baking/cooking./heavily mixing.
I am in charge of dessert for a holiday party and these will be a hit.
Sugar Spun Run
I am so glad that the buckeyes were a hit at your holiday party, Laura! Thank you for sharing your tips. 🙂
Lillie
Tried this recipe for a holiday party…it was my first time making these bad boys and they turned out to be a hit! Thanks for the yummies 🙂
Sugar Spun Run
That is wonderful, Lillie! I am so glad that the buckeyes were enjoyed. 🙂
Monique C Bloomfield
Can u used no butter for buckeyes
Sam
I would not recommend leaving out the butter
Jen
Can we use chunky peanut butter?
Sugar Spun Run
Hi, Jen! You can use chunky peanut butter but it will alter the texture of the buckeye. It will not be as creamy. 🙂
Jaci
A friend made some dipped in chocolate and also white chocolate. Yummy!
Sugar Spun Run
That is awesome, Jaci! I hope that you got to enjoy them. 🙂
Felicia
Can I prepare the peanut butter filling in advance?
Kira
If I have Wilton’s dark chocolate melts will those work or should I add something when I melt it? Should I get something else?
Sugar Spun Run
Hi, Kira! They should work fine. I hope that you enjoy the buckeyes. 🙂
Gypsywind
Would melted semi sweet chocolate chips work as the coating?
Sam
Yes, I recommend using a quality chocolate chip though (I like Ghirardelli). Melted chocolate chips can be a bit thick, so I usually recommend melting them with a teaspoon of shortening to help thin it and make it easier for dipping the buckeyes. I hope that helps!
Gypsywind
Thank you!!😊
Debbie
I am so excited and happy! This recipe worked amazingly perfect! I have tried other times in my 50 years and finally I can give them in tins for Christmas gifts ! Tis the season… fa la la la la la la la la! Kana,Waynesville N.C.
Sugar Spun Run
I am so happy that it worked so well for you, Debbie! I hope that everyone enjoys the buckeyes. 🙂
Kristen
I’ve made these before and love them! Question – can you use Jif Natural (does not require stirring) or should it always be only the true “regular” Jif (or other national brand)? Thanks!
Sugar Spun Run
Hi, Kristen! I typically don’t recommend natural peanut butter and tend to stick with regular Jif or generic peanut butter. 🙂
Prissy
If someone thought it was gritty with the addition of brown sugar, try whipping the peanut butter, softened butter and vanilla together better. That should take care of brown sugar grit and bring out the depth of flavor that is a much-appreciated Buckeye!
Sugar Spun Run
I am glad that you enjoyed the recipe, Prissy! Thanks for sharing your helpful tips. 🙂
John
I have a question. 103k calories. Makers 40 buckeyes.
103k= 103,000/ 40= 2.575 calories per buckeye.
Is that correct?
Sam
Sorry about the confusion, John. This recipe makes 40 servings (40 buckeyes). It is 103 calories per serving (kcal stands for kilocalories, which is simply a calorie), so 103 calories per buckeye. I hope that helps!