The Kitchen

Buckeyes

It’s that time of year again and we are getting our aprons covered with flour! Here’s a great recipe, though, that won’t cover you in flour and one that is surprisingly easy to make considering how delicious and complicated buckeyes look. Seriously, though, I was surprised at how easy these were to make. The instructions are super simple and it doesn’t take that long either. We made a batch and they did not last long. You’re basically talking about homemade delicious Reese’s cups, but funner. You need to try these. (Also we’re both huge fans of milk chocolate and we used both milk and dark for this recipe but we actually both liked the dark better because we thought the milk was too sweet, FYI.)

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

*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

This recipe was found at sugarspunrun.com and can be found here. 

If you liked this page, don’t forget to…