Classic Buckeyes

Classic Buckeyes recipe for peanut butter balls dipped in chocolate, a popular treat in the midwest, especially Ohio, and must-have on the holiday dessert table.

Prep Time: 1 hour

Chill time: 1 hour

Servings: 8 dozen buckeyes


  • 1 pound butter (or margarine), room temp
  • 2 cups creamy peanut butter, not natural (I used an entire 18-ounce jar)
  • 2½ to 3 pounds confectioners sugar
  • 3 teaspoons vanilla
  • 12 ounces semi-sweet chocolate chips


  • In bowl of stand mixer fitted with paddle, cream butter and peanut butter. Add powdered sugar a cup at a time and mix until needed consistency to roll into balls (about 8 to 10 cups). Add vanilla and mix thoroughly.
  • Form into large marble-size balls and place on baking sheet lined with wax paper. Refrigerate until well chilled, at least one hour.
  • Melt chocolate in a double boiler (or microwave). Place toothpick in center of ball and dip in chocolate to cover about two-thirds of the ball, making it look like a buckeye. Place on waxed paper, remove toothpick, gently pinch hole together. Chill in refrigerator until set.
  • Store buckeyes in refrigerator. They also freeze well. Enjoy!


  • If you use unsalted butter, add ½ teaspoon salt to the peanut butter mixture.
  • You can also use a hand mixer or wooden spoon to mix the peanut butter/butter dough.
  • My original recipe calls for ¼ pound of paraffin wax to be melted along with the chocolate in the double boiler, your call if you want to do that. I think it makes the buckeyes shiny.
  • I don’t find 12 ounces of chocolate enough, I went through almost 3 (12-ounce) bags to have enough to dip all the balls. Buy two bags, at least.