Peanut Butter Buckeyes Recipe

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This easy Peanut Butter Buckeyes Recipe is popular in Ohio, the Buckeye State. But no matter where you’re from, anyone can get excited about peanut butter balls dipped in melted chocolate.

A bowl of peanut butter buckeyes.


 

Named for their uncanny resemblance to a Buckeye nut from the Ohio Buckeye tree, these Peanut Butter Buckeyes are the sweet of choice for many Ohio State fans during football season.

However, anyone who loves the classic combination of peanut butter and chocolate will adore these treats! Imagine the taste of Reese’s peanut butter cups but in ball form and you’ve got a Buckeye.

Recipe ingredients

Labeled ingredients for peanut butter buckeyes.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • White chocolate chips: Or substitute white chocolate melting wafers.
  • Peanut butter: I use store-bought creamy peanut butter for Peanut Butter Buckeyes, and classic teal-label Skippy is my go-to brand (Jif is also popular).
  • Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
  • Semi-sweet chocolate chips: Or substitute dark chocolate or milk chocolate chips.

Step-by-step instructions

  1. Line a rimmed baking sheet or plate with parchment paper or wax paper (something that will fit in your freezer). In a small bowl, microwave white chocolate chips at 50 percent power until melted, stirring occasionally, about 1 minute. Or, melt over a double-boiler. Let stand for 5 minutes. 
A bowl of melted white chocolate chips.
  1. In a standing mixer fitted with the paddle attachment, or with an electric hand mixer on medium speed, beat melted white chocolate, powdered sugar, peanut butter, butter, vanilla, and salt until just combined, about 1 minute.
A bowl of peanut butter buckeye filling.
  1. Roll the peanut butter mixture into 1 ¼ inch-balls and place on prepared baking sheet (I like to use a 100# scoop). Chill in the freezer until firm, about 30 minutes. 
A baking sheet full of peanut butter buckeye balls.
  1. In a medium bowl, microwave the semi-sweet chocolate chips at 50 percent power until melted, about 1 ½ to 2 minutes. Stir the mixture occasionally.
Dipping buckeyes in melted chocolate.
  1. Using a toothpick or wooden skewer, dip chilled dough balls into the melted chocolate, leaving the top quarter uncovered.
Dipping buckeyes in melted chocolate.
  1. Return the balls to the freezer until the chocolate is set, about 1 hour.
A sheet of peanut butter buckeyes.

Recipe tips and variations

  • Yield: This recipe will make about 40 pieces of Buckeye Candy (depending exactly on the size you roll them).
  • Storage: Store leftovers in an airtight container in the refrigerator for up to one week. Or, if you live in a cold climate and it’s winter, store them on your cold patio or in your chilly garage.
  • Freezer: Arrange the chocolate-dipped candies in a single layer on a baking sheet or plate and put in the freezer for 30 minutes, until frozen solid. Then, transfer to a freezer-safe container and freeze up to 1 month. Thaw at room temperature.
A plate of peanut butter buckeyes.

Frequently Asked Questions

Why are they called Buckeye Balls?

These peanut butter and chocolate candies are named after the nut of the Ohio Buckeye tree.

Do peanut butter buckeyes go bad?

Any candy will eventually go bad, and homemade treats don’t have the same preservatives as store-bought candy. To maximize the shelf-life of your candy, store in the freezer and pull out 30 minutes before serving.

Why are my peanut butter balls too soft?

Chill your formed dough balls in the freezer until firm; this makes dipping them in the melted chocolate much easier. If they are too soft, the toothpick won’t hold firm and the hole in your buckeye will be too big (or you’ll lose the ball in the vat of chocolate).

More peanut butter and chocolate recipes

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A bowl of peanut butter buckeyes.

Peanut Butter Buckeyes Recipe

This easy Peanut Butter Buckeyes recipe is popular in Ohio, the Buckeye State. But no matter where you're from, anyone can get excited about peanut butter balls dipped in melted chocolate.
Cook Time 1 hour
Chilling time 1 hour
Total Time 2 hours 50 minutes
Servings 48
Course Dessert
Cuisine American
Calories 173
5 from 7 votes

Ingredients 

Instructions 

  • Line a rimmed baking sheet or plate with parchment paper (something that will fit in your freezer). In a small bowl, microwave white chocolate chips at 50 percent power until melted, stirring occasionally, about 1 minute. Let stand for 5 minutes. 
  • In a standing mixer fitted with the paddle attachment, or with an electric hand mixer on medium speed, beat melted white chocolate, powdered sugar, peanut butter, butter, vanilla, and salt until just combined, about 1 minute.
  • Roll the dough into 1 ¼ inch-balls and place on prepared baking sheet (I like to use a 100# scoop). Place in the freezer until firm, about 30 minutes. 
  • In a medium bowl, microwave the semi-sweet chocolate chips at 50 percent power until melted, stirring occasionally, about 1 ½ to 2 minutes.
  • Using a toothpick, dip chilled dough balls into the melted chocolate, leaving the top quarter uncovered. Return the balls to the freezer until the chocolate is set, about 1 hour.

Recipe Video

Notes

  1. White chocolate chips: Or substitute white chocolate melting wafers.
  2. Peanut butter: I use store-bought creamy peanut butter for Peanut Butter Buckeyes, and classic teal-label Skippy is my go-to brand.
  3. Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
  4. Semi-sweet chocolate chips: Or substitute dark chocolate or milk chocolate chips.
  5. Yield: This recipe will make about 40 pieces of Buckeye Candy (depending exactly on the size you roll them).
  6. Storage: Store leftovers in an airtight container in the refrigerator for up to one week. Or, if you live in a cold climate and it’s winter, store them on your cold patio or in your chilly garage.

Nutrition

Serving: 1 candyCalories: 173kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 4gCholesterol: 3mgSodium: 84mgPotassium: 141mgFiber: 1gSugar: 12gVitamin A: 33IUCalcium: 13mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. This is not the original recipe. I grew up in Ohio and I am now 73 years old. My Grandma and Mo made these every Holiday. This is not the original recipe and should not be stated as so.

  2. I am curious, some recipes say “salted butter or unsalted “, which would be better ?
    Also some say sifted powder sugar while others say unsorted? I am making these for my brothers wedding and want them to be perfect! 😊 any help/suggestions
    Thanks

    1. Hi Sara, personally I always buy salted butter. I definitely understand the logic of “buy unsalted butter so you can control the salt; every butter manufacturer uses a different amount of salt and you don’t know how much” and all that jazz. However, in my experience, salted butter across all brands tastes pretty much the same (at least in terms of saltiness; there are definitely quality differences if you’re talking about Kroger brand vs. Kerrygold, but that has nothing to do with the salt). I have never tasted a salted butter anywhere and felt like “WOW that was way too salty!” No brand wants to be that guy. When I do end up buying unsalted butter, it sits in my fridge unless I’m doing a lot of baking, and then when I end up putting it on toast out of desperation I am so crabby about it because it doesn’t taste as good. If I know I’ll be doing a lot of baking (like 10 cookie recipes for Christmas) I’ll buy unsalted butter, but it’s just so I “feel better,” I can never actually taste the difference. And I know my mom never bought unsalted butter growing up, and her cookies were fine! Having said ALL of that (sorry this reply got out of control), this recipe has 1/8 teaspoon salt in it. If you use salted butter but are worried about it, you could always leave that out. I don’t know if I’ve helped you or made the situation worse. If I were making these, I would use salted butter. They won’t taste salty; there is way too much sugar (between peanut butter and actual sugar, not to mention the chocolate) for them to taste salty. Good luck! Thank you! -Meggan

  3. Help?!?! In step two you include vanilla in the list of ingredients to mix together….but I don’t see vanilla included in the ingredients list. Can you let me know how much vanilla to add? Thanks!!

    1. Hi Janice! I’m so sorry about this! I looked it over what is posted compared to my original recipe and there was definitely an error by not including the vanilla in the ingredients list. I’m so sorry about that! I have made changes to the recipe, please see the updated one. I also made a change to the amount of white chocolate chips so please note that as well. Have a great day!

  4. Don’t worry Meggan, you don’t want that kind of negative feedback anyway!  People are just too sensitive (and a little crazy).  Thanks for sharing this recipe!  Never made these with white chocolate before!  

  5. After that snappy answer I won’t be asking any more questions. You could have just said you don’t have any ideas or that decision was up to me. Don’t bother replying I’ll not visit this sight again.

    1. I’m so sorry! I was at a birthday party all day. I was going to say white chocolate (which is not really chocolate, but you might not like that either), or some kind of melted candy coating (like those Wilton baking chips). Especially if you could flavor the melted candies with something, like banana. Or a salted caramel drizzle would be nice, if you like peanut butter and caramel together. I’m sorry again for not replying sooner. My last idea is to roll them in toasted coconut. I understand if you won’t be back to the site. Take care. -Meggan

  6. Thank you so much for such a prompt reply. I know it probably sounded kind of weird, but believe it or not I’m not to keen on chocolate. Do you have any ideas as to what I could dip them in?

    1. No, but they won’t look like Buckeyes if you don’t. Did you want to dip them in something else, or do you just want to devour the peanut butter part? Rhetorical question, your peanut butter plans are none of my business. :D -Meggan

  7. safe to say these were an explosion of awesomeness in our mouths! super easy to make an a party favorite now5 stars