Description

Classic Buckeyes are bite-sized peanut butter and cream cheese balls dipped in rich chocolate, perfectly mimicking the look of Ohio’s famous buckeye nut. These no-bake treats combine creamy peanut butter with a hint of vanilla and sea salt, coated almost entirely in smooth dark chocolate with a small circle left exposed for the signature look. Quick to prepare and utterly indulgent, they make a sweet snack or festive party treat.

Ingredients

Scale

Peanut Butter Mixture

1 1/2 cups creamy peanut butter (not natural-style)
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
3 1/2 to 4 cups powdered sugar, sifted

Chocolate Coating

8 ounces semisweet or dark chocolate, finely chopped (or chocolate chips)
2 teaspoons coconut oil

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Instructions

Mix Peanut Butter Base: In a large mixing bowl or stand mixer bowl, beat together the creamy peanut butter, softened butter, cream cheese, vanilla extract, and fine sea salt on medium speed until the mixture is smooth and creamy.
Add Powdered Sugar: Gradually incorporate the sifted powdered sugar, adding about 1 cup at a time, and mix well until you achieve a thick, pliable dough that holds shape well for rolling. You might not need the entire 4 cups.
Shape the Buckeyes: Roll the dough into approximately 1-inch diameter balls (about 1½ tablespoons each) and place them spaced out on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
Melt Chocolate: Combine the chopped semisweet or dark chocolate with coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until the chocolate is fully melted and smooth.
Dip and Decorate: Insert a toothpick into each chilled peanut butter ball. Dip each ball about ¾ of the way into the melted chocolate, leaving the top exposed to emulate the buckeye nut. Allow excess chocolate to drip off before placing back onto the parchment-lined sheet.
Chill to Set: Refrigerate the dipped buckeyes for about 30 minutes or until the chocolate coating is firm. If desired, you can gently smooth the small hole left by the toothpick.
Store and Serve: Enjoy immediately, or store buckeyes in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Notes

Use creamy peanut butter for the best texture; natural peanut butter may make the dough too oily or crumbly.
Softened butter and cream cheese should be at room temperature for easy mixing.
Adjust powdered sugar quantity to achieve the right dough consistency; the dough should be firm enough to roll without sticking.
The chocolate can be semi-sweet or dark, depending on your sweetness preference.
Adding coconut oil to the chocolate ensures a smooth, glossy finish and easier dipping.
If toothpick holes bother you, gently smooth them after the chocolate sets.
Keep buckeyes refrigerated or frozen to maintain freshness and prevent melting.