These Buckeye Cookies are the ultimate no-bake treat for peanut butter and chocolate lovers alike. Creamy, sweet peanut butter dough gets dipped in rich melted chocolate, leaving just a little peek of peanut butter on top like the nutty Ohio buckeye itself! They’re festive, freezer-friendly, and perfect for holidays, cookie exchanges, or anytime your sweet tooth strikes. Trust me, once you pop one of these into your mouth, it’s game over in the best way.
Why You’ll Love This Recipe
- No-Bake Magic: No oven? No problem. These beauties come together without a single minute of baking.
- Perfectly Balanced Flavors: Sweet, salty peanut butter meets rich, smooth chocolate. It’s a match made in dessert heaven.
- Fun and Easy to Make: A great recipe to make with kids or friends it’s like dessert therapy.
- Great for Gifting or Freezing: Make a big batch, store them away, or wrap them up as thoughtful, homemade gifts.
Ingredients
Here’s everything you need to whip up these irresistible Buckeye Cookies:
- Creamy Peanut Butter: The star of the show smooth, nutty, and deliciously rich.
- Unsalted Butter: Softened to mix easily and give the dough a creamy base.
- Vanilla Extract: Adds warm flavor depth to the peanut butter mixture.
- Powdered Sugar: Sweetens and stiffens the dough so it holds its shape.
- Semi-Sweet Chocolate Chips: Melt into a luscious coating with that perfect bittersweet edge.
- Shortening or Coconut Oil: Helps melt the chocolate smoothly and gives it a glossy finish.
You’ll find the full list of ingredients with measurements in the recipe card below the article.
How to Make the Buckeye Cookies
Step 1: Make the Peanut Butter Dough
In a large bowl, beat the peanut butter and softened butter until the mixture is creamy and smooth. Mix in the vanilla extract, then gradually beat in the powdered sugar, one cup at a time. Keep mixing until you have a thick, rollable dough. If it’s still sticky, just add a bit more powdered sugar.
Step 2: Roll and Chill
Scoop out tablespoon-sized portions and roll them into smooth little balls. Place them on a parchment-lined baking sheet and chill until firm—either 1 hour in the fridge or 30 minutes in the freezer.
Step 3: Melt the Chocolate
In a heatproof bowl, melt the chocolate chips and shortening (or coconut oil) together. You can use a double boiler or microwave it in 30-second bursts, stirring between each until smooth and glossy.
Step 4: Dip and Decorate
Grab a toothpick, dip each chilled peanut butter ball into the melted chocolate, and leave the top center exposed to get that classic buckeye look. Let the excess drip off, then return the cookie to the baking sheet.
Step 5: Chill Again
Pop them back in the fridge for another 30 minutes until the chocolate sets. You can gently press the toothpick hole to smooth it out if you want a more polished finish.
Step 6: Serve or Store
Dig in right away, or stash them in an airtight container in the fridge for up to two weeks. You can also freeze them if you’re planning ahead!
Pro Tips for Making the Recipe
- Use Creamy Peanut Butter: Natural peanut butter can be too oily go with a classic creamy version for the best texture.
- Don’t Skip the Chill Time: Chilling the dough helps the balls hold their shape during dipping.
- Toothpick Trick: Dip with a toothpick for easy handling, then smooth over the hole with a clean fingertip if desired.
- Customize the Chocolate: Try dark chocolate or even white chocolate if you’re feeling adventurous.
How to Serve
- Holiday Platters: These are perfect on a festive cookie tray alongside fudge, truffles, or sugar cookies.
- Gift Boxes: Wrap them up in mini paper cups and box them for a sweet homemade gift.
- With Coffee or Hot Chocolate: That chocolate-peanut butter combo is chef’s kiss with a warm drink!
Make Ahead and Storage
Storing Leftovers
Keep them in an airtight container in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before serving for best texture.
Freezing
Freeze in a single layer, then transfer to a container or freezer bag. They’ll stay good for up to 3 months!
Reheating
No reheating needed—just thaw if frozen and enjoy chilled or at room temp.
FAQs
Can I use natural peanut butter for these?
Natural peanut butter can be a bit oily or separate, which may affect the texture of the dough. For best results, stick with a classic creamy peanut butter like Jif or Skippy.
How do I keep the chocolate coating from cracking?
Make sure the peanut butter balls are cold but not frozen solid before dipping, and let the chocolate cool slightly before dipping to avoid rapid temperature shock.
Can I use a different kind of chocolate?
Absolutely! Try dark chocolate for a more intense flavor, milk chocolate for extra sweetness, or even a swirl of both for a fun twist.
Do I have to use shortening or coconut oil in the chocolate?
It’s optional, but it really helps make the chocolate smooth and easy to work with. Plus, it gives a nice glossy finish!
Buckeye Cookies
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Microwave-Safe Bowl
Ingredients
Chocolate Cookie Base
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, and mix until combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture.
- Scoop dough into 1-inch balls and place on the prepared baking sheet. Flatten slightly.
- Bake for 10 minutes. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Mix peanut butter and powdered sugar until smooth. Roll into small balls and press onto cooled cookies.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals. Spoon or drizzle over peanut butter layer. Chill for 30 minutes before serving.