Desserts/ Winter

Peanut Butter Buckeyes

Peanut Butter Buckeyes from A Thousand Crumbs (3 of 5)

Guys PEANUT BUTTER and DARK CHOCOLATE!  This has to be one of my absolute favorite recipes to make during the holidays because these little balls of peanut butter goodness are seriously addicting.  My favorite candy growing up was Reese’s Peanut Butter Cups, and these peanut butter buckeyes are pretty much an upgraded version in a perfect two-bite ball form.

I will be honest, there is absolutely nothing nutritionally redeeming about these.  But if you can look past that long enough to make them, they are bound to be a family favorite!  I did upgrade the original recipe and use organic peanut butter (Santa Cruz Organic Dark Roasted is my favorite!), and dark chocolate.  So…that makes up for the fact that these are peanut butter, butter, and powdered sugar balls dunked in chocolate…right?

This recipe actually goes back to my childhood, which makes it extra special.  A dear friend of mine’s mom used to make these peanut butter buckeyes during the holidays and I would secretly sneak them from the dish whenever they had them out at their house during family dinner parties.  So, to that dear family, the recipe lives on!

Peanut Butter Buckeyes from A Thousand Crumbs (1 of 5)

Peanut Butter Buckeyes

Print Recipe
Serves: 36 Cooking Time: 1.5 Hours


  • 2 sticks (1 cup) salted butter, softened to room temperature, or slightly cooler
  • 1 lb peanut butter
  • 1 1/2 lb powdered sugar
  • 16oz dark chocolate



Line a cookie sheet with parchment paper. Set aside.


On the medium speed of an electric mixer, beat together the butter and peanut butter until smooth. Add the powdered sugar, 1-2 cups at a time, until well combined.


Using a small cookie scoop, make small rounded tablespoonfuls of peanut butter balls and arrange on the prepared cookie sheet and refrigerate for at least 1 hour.


In the meantime, in a double-boiler, melt the chocolate over low heat. Dip the peanut butter balls in the chocolate, using a tooth pick, until they are almost completely submerged. Return dipped Buckeyes to the parchment lined cookie sheet and smooth over the little toothpick hole with your finger. Refrigerate again for 1-2 hours, or until chocolate has set.


Transfer buckeyes to an airtight container and store in the refrigerator or freezer.*


Buckeyes freeze extremely well. Store them in an airtight container in the refrigerator or freezer. I usually freeze half and refrigerate half.

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