Buckeye Peanut Butter Cookies (Printable version)
No-bake peanut butter balls partially dipped in chocolate, inspired by the Ohio buckeye nut.
# What You'll Need:
→ Peanut Butter Filling
01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon fine sea salt
05 - 3 1/2 cups powdered sugar
→ Chocolate Coating
06 - 10 oz semisweet or dark chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoothness)
# Directions:
01 - In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, vanilla extract, and fine sea salt using a hand mixer or stand mixer until the mixture is smooth and creamy.
02 - Gradually add the powdered sugar to the peanut butter mixture, mixing continuously until a thick, pliable dough forms that holds its shape when rolled.
03 - Scoop out heaping teaspoonfuls of the dough and roll them into uniform 1-inch balls. Arrange them 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 at least 30 minutes, or until they are firm enough to handle without losing their shape during dipping.
05 - In a microwave-safe bowl, combine the chocolate chips with coconut oil or vegetable shortening if using. Microwave in 30-second increments, stirring thoroughly between each interval, until the chocolate is completely melted and smooth.
06 - Insert a toothpick into the center of each chilled peanut butter ball. Dip each ball into the melted chocolate, swirling to coat the bottom and sides while leaving the top quarter uncovered to create the signature buckeye appearance.
07 - Return each dipped ball to the parchment-lined baking sheet. Gently twist and remove the toothpick, smoothing over any visible holes with your fingertip if desired.
08 - Place the baking sheet back in the refrigerator and let the cookies chill for about 20 minutes, or until the chocolate coating is fully set and firm to the touch.
09 - Serve the buckeye cookies chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
# Expert advice:
01 -
- No oven required, which means your kitchen stays cool and you get dessert in under an hour from start to finish.
- That salty peanut butter center against the crisp chocolate shell is the kind of contrast that makes people close their eyes when they bite in.
02 -
- If the dough feels too sticky to roll, refrigerate the entire bowl for fifteen minutes and dust your palms with powdered sugar between every few balls.
- Overheated chocolate seizes into a grainy clump, so always microwave in short bursts and stir patiently rather than pushing for speed.
03 -
- Keep a cup of hot water nearby to dip your toothpicks into between every few cookies, because warm toothpicks slide through cold dough more cleanly and leave smaller holes.
- The coconut oil is technically optional, but it is the single ingredient that transforms homemade looking buckeyes into something you would find at a candy shop.