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Homemade Peanut Butter Balls (Buckeye Balls)

Homemade Peanut Butter Balls (Buckeye Balls) - featured image
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Easy, no-bake peanut butter balls with a rich, creamy center and a smooth chocolate coating.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, softened
  • 1 ½ cups (405g) creamy peanut butter
  • 1 tsp vanilla extract
  • 3 cups (339g) powdered sugar
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • 1 Tbsp shortening or coconut oil

Instructions

  1. In a large mixing bowl, beat the softened butter and creamy peanut butter with an electric mixer.
  2. Beat until the mixture is combined and smooth.
  3. Add the vanilla extract to the bowl.
  4. Add the powdered sugar to the bowl.
  5. Beat on low speed until the mixture comes together.
  6. Continue beating until the mixture forms a thick dough.
  7. Alternatively, knead the mixture by hand if it becomes too thick for the mixer.
  8. Use a cookie dough scoop or tablespoon to measure out approximately 2 tablespoons of dough for each ball.
  9. Roll the mixture between your hands to form smooth balls.
  10. If the mixture becomes sticky, rub a small amount of butter between your hands.
  11. Place the formed balls on a baking sheet lined with a silicone mat or parchment paper.
  12. Place the baking sheet in the refrigerator for 1 hour.
  13. Alternatively, place the baking sheet in the freezer for 20 minutes.
  14. After chilling, melt the semi-sweet chocolate chips and shortening (or coconut oil) in a small pot over low heat on the stove.
  15. Stir occasionally until the chocolate and shortening are fully melted and smooth.
  16. This melting process may take up to 10 minutes.
  17. Remove 5 peanut butter balls from the fridge or freezer at a time for dipping, keeping the rest cold.
  18. Stick a toothpick halfway into a peanut butter ball.
  19. Lower the ball into the melted chocolate, swirling as needed to coat most of the ball.
  20. Leave a small portion of the peanut butter visible at the top, like a traditional buckeye.
  21. Gently scrape the bottom of the dipped ball on the edge of the pot to remove excess chocolate.
  22. Place the dipped ball onto a silicone baking mat or parchment paper.
  23. Use a second toothpick to gently push out the toothpick inserted into the ball.
  24. Repeat for the remaining peanut butter balls, working in small batches.
  25. Once all the balls are dipped, return them to the refrigerator.
  26. Chill for 30 minutes to allow the chocolate to set completely.

Notes

Ensure butter is softened, not melted, for the best dough consistency.
Use creamy peanut butter (like Jif or Skippy) for optimal texture.
Do not skip the initial chilling step; it’s crucial for shaping and dipping.
Melt chocolate slowly over low heat to prevent burning or seizing.
Dip balls in small batches to keep them firm and cold.

Find it online: https://familiesrecipes.com/homemade-peanut-butter-balls-buckeye-balls/