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Buckeyes
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A perfect marriage of peanut butter and chocolate make Ohio-famous Buckeyes a no-bake masterpiece. Buckeyes are made with creamy peanut butter, sweet powdered sugar and butter, rolled into balls and partially dipped into melted chocolate, leaving just a little bit of peanut butter exposed – making them look just like real buckeyes.
Ok, What are Buckeyes?
Real buckeyes are a shiny, brown nut that grow on an Ohio state tree – the buckeye tree. Buckeyes resemble the eye of a deer, hence: BUCK EYE. I have memories of buckeye nuts every fall all over our sidewalks. My grandpa used to drill holes in them so we could string them for necklaces. Such a fun memory! Unless you’re a squirrel, do NOT try to eat this nut. 🙂 Make this recipe instead!
Ingredient Notes + Variations
Buckeyes don’t need fancy ingredients, just good ones that actually work together. This combo creates that rich, smooth peanut butter center with the right amount of snap in the chocolate coating.
- Peanut Butter: Use creamy (not natural) peanut butter. It blends smoothly and holds its shape.
- Butter: Unsalted butter keeps the flavor balanced. Soften it before mixing for that silky texture.
- Vanilla Extract: Adds depth and rounds out the sweetness. Don’t skip it.
- Powdered Sugar: Sweetens and thickens the peanut butter mixture until it rolls easily into balls.
- Sea Salt: A pinch makes the peanut butter flavor pop.
- Chocolate Chips: A mix of semisweet and milk chocolate gives you that classic Buckeye flavor… rich but not bitter.
- Coconut Oil: Helps thin the chocolate for dipping and gives it that glossy finish.
Tools You’ll Need
These are the simple tools that make buckeyes come together quickly and neatly:
- Stand Mixer
- Hand Mixer
- Mixing bowls
- Light-Colored Baking Sheet
- Parchment Paper
- Medium cookie scoop
- Toothpicks
- Microwave-safe bowl
How to Make Buckeyes
This recipe comes together quickly with no oven required. Just mix, roll, dip, and chill… that’s it. For full recipe details including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Prep Baking Sheet
Line a large baking sheet (this is the one I use) with parchment paper (I like these pre-cut sheets) and set aside.
Step 2: Cream Butter + Peanut Butter Together
Beat together peanut butter and butter until silky smooth. Add vanilla extract and salt, then gradually mix in powdered sugar until a thick dough forms.
Step 3: Form Balls + Refrigerate
Scoop out tablespoon sized portions and roll into balls with clean hands. Place balls onto parchment lined baking sheet. Place a toothpick (these work perfectly for dipping) into the center of each ball and refrigerate for 15 min to an hour.
Pro Tip: if you find your balls start out rolling out smoothly but then start to stick, try cleaning your hands periodically. Clean hands make the smoothest balls.
Step 4: Melt the Chocolate
Combine both chocolates and coconut oil, then melt in short bursts in a microwave-safe bowl (this one is my go-to) until smooth and shiny.
Step 5: Dip Balls in Chocolate
Remove balls from refrigerator and holding onto the toothpick, dip each ball into chocolate — a deep bowl like this makes dipping much easier into chocolate being sure to cover just about 80% of the peanut butter to achieve that “Buckeye” look. Place back onto baking sheet until all buckeyes have been dipped and chocolate is set.
Make This Even Easier
If you make these often, these tools make the process much faster:
- Cookie scoop (for even-sized buckeyes)
- Dipping tools (optional but helpful)
- Cooling rack
Step 6: Remove Toothpicks + Serve
Once peanut butter has come back to room temperature, using a twisting motion remove toothpicks. Cover the hole by gently smoothing peanut butter with your finger. Serve immediately.
Tips for Success
- Twist the toothpick out instead of pulling. It makes the holes easier to smooth.
- Clean hands make the smoothest peanut butter balls. Wipe them off if they start to get sticky.
- Chill the balls long enough to firm up, but not rock solid. That helps the chocolate stick better.
- Don’t overheat the chocolate. Stir often so it stays glossy.
More Dessert Recipes to Try
If you loved this recipe, here are a few more sweet treats you might enjoy:
Holiday Treats – festive desserts perfect for gifting and special occasions
Peanut Butter Desserts – rich, creamy, and perfect for peanut butter lovers
Chocolate Desserts – indulgent, chocolatey favorites for every craving
No-Bake Summer Desserts – easy, no-oven recipes that come together quickly
Perfect for Gifting
Buckeyes make the perfect homemade gift. I like to store them in:
These Buckeyes are smooth, chocolatey, and completely irresistible. Make a batch, and don’t be surprised when they disappear faster than you can say “Go Bucks.” I hope you love these little gems! The printable recipe card is below. Have a great day, friends!
Buckeyes
A perfect marriage of peanut butter and chocolate make Ohio-famous Buckeyes a no-bake masterpiece.
Equipment
- toothpicks for dipping
Ingredients
- 1/2 cup butter unsalted, softened
- 2 cups peanut butter creamy, not natural
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar (powdered)
- 1/4 teaspoon sea salt or kosher
- 12 oz semisweet chocolate chips I used Ghirardelli
- 11.5 oz milk chocolate chips I used Ghirardelli
- 1 tablespoon coconut oil or vegetable shortening
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Cream softened butter and peanut butter in a bowl with hand mixer or stand mixer with paddle until color begins to lighten and mixture is silky smooth.
- Add vanilla and salt and mix until combined.
- SLOWLY add powdered sugar in 1/3 cup increments mixing well in between. "Dough" should be thick enough to roll into balls. If you haven't achieved that texture, add a little bit more sugar.
- Scoop out tablespoon sized portions and roll into balls with clean hands*. Place balls onto parchment lined baking sheet.
- Place a toothpick into the center of each ball and refrigerate for 15 min to an hour.
- Meanwhile, melt both types of chocolate together with coconut oil in a double boiler or microwave, stirring and making sure not to burn.
- Remove balls from refrigerator and holding onto the toothpick, dip each ball into chocolate being sure to cover just about 80% of the peanut butter to achieve that "Buckeye" look.
- Place back onto baking sheet until all buckeyes have been dipped and chocolate is set.
- Once peanut butter has come back to room temperature, using a twisting motion remove toothpicks.
- Cover the hole by gently smoothing peanut butter with your finger.
- Serve immediately. Store in airtight container in refrigerator or at room temperature if you prefer softer peanut butter.
Video
Notes
*if you find your balls start out rolling out smoothly but then start to stick, try cleaning your hands periodically. Clean hands make the smoothest balls.
Storage Instructions
Store Buckeyes in an airtight container at room temperature for up to 5 days if you like a softer texture, or in the refrigerator for up to 2 weeks. They freeze beautifully too—just place them in a single layer until frozen, then store in a freezer bag for up to 2 months. Thaw at room temp before serving.Nutrition
Calories: 261kcalCarbohydrates: 28gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 9mgSodium: 105mgPotassium: 136mgFiber: 2gSugar: 24gVitamin A: 104IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
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More Recipes to Try!
- Crunch Peanut Butter Balls
- Peanut Butter Blossoms
- Salted Caramel Peanut Butter Rice Krispie Treats
- Peanut Butter Cookies
- No-Bake Peanut Butter Bars
- Peanut Butter Energy Balls
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
The center was exactly like the store bought brand name soooo creamy but not sickening sweet! Love the richness of the little buckeyes! This I predict will be a family favorite!!
I made these a lot years ago, but my coating recipe called for semi-sweet chocolate and paraffin wax melted together!!
Peanut sensitive. Can I use a substitute like Biscoff butter?
Maybe-may be too soft to roll into balls that hold their shape.
I’ve made buckeyes for my seriously-peanut-allergic brother using almond butter or Sunbutter (sunflower seed butter).
If you do want to try Biscoff Butter, try adding in some finely crushed Biskoff crumbs or graham cracker crumbs to stiffen the “dough”.
So the first time I made this my powdered sugar had turned and I tried using superfine- don’t do this. My family ate them, but they were gritty. The corrected batch tho- home run (though I still say your cheesecake recipe is the GOAT on this site)
The wonderful sweet buckeye treat comes from the great Buckeye state of Ohio. We call ourselves ‘Buckeyes.’ Most, (but not all), of us make our buckeyes with margarine, not butter. It gives it the true authentic taste. Try both and see which you prefer.
Wonderful