Buckeye Peanut Butter Cookies (Print)

No-bake peanut butter balls partially dipped in chocolate for a sweet, salty, irresistible treat.

# What You 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)

# How to Make:

01 - In a large mixing bowl, beat together the peanut butter, softened butter, vanilla extract, and salt using a hand mixer or stand mixer until smooth and creamy.
02 - Gradually add the powdered sugar, mixing continuously until a thick, pliable dough forms that holds its shape when rolled.
03 - Scoop out heaping teaspoonfuls of the peanut butter mixture and roll into 1-inch balls. Arrange them on a parchment-lined baking sheet, spacing evenly.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for at least 30 minutes, or until firm to the touch.
05 - In a microwave-safe bowl, combine the chocolate chips with coconut oil if using. Microwave in 30-second increments, stirring between each interval, until completely smooth and glossy.
06 - Using a toothpick inserted into the top of each chilled peanut butter ball, dip into the melted chocolate, leaving the top center uncovered to resemble a buckeye nut.
07 - Return each coated ball to the parchment-lined baking sheet. Remove the toothpick and gently smooth over any visible holes with your finger.
08 - Refrigerate the dipped cookies for about 20 minutes, or until the chocolate coating is fully set and firm.
09 - Serve chilled or allow to sit at room temperature for 10 to 15 minutes for a softer texture. Store any leftovers in an airtight container in the refrigerator.

# Expert Advice:

01 -
  • No oven required, which means you can make these in a sweltering July kitchen without breaking a sweat.
  • The salty sweet contrast of peanut butter and semisweet chocolate is the kind of combination that makes people hover over the tray.
  • They freeze beautifully, so you can stash a batch and pretend you did not eat three before lunch.
02 -
  • If the dough feels too soft to roll after all the sugar is mixed in, refrigerate it for 15 minutes and try again, patience here saves you from flat, sad cookies later.
  • Room temperature chocolate coating on cold peanut butter balls creates the cleanest finish, so work quickly once you start dipping.
03 -
  • Use a melon baller or small cookie scoop instead of a teaspoon for uniformly sized cookies that dip evenly and look professionally consistent.
  • Keep a cup of warm water nearby to occasionally rinse your dipping hand, because accumulated chocolate on your fingers makes each subsequent cookie messier than the last.

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