Half of my family is gluten-free, which takes a little fun out of exploring cookie recipes at Christmas…that no flour thing can be hard. When I come across a cookie that is perfect for everyone? We give that recipe a workout! We had a true winner this year, the Midwestern favorite, peanut butter buckeyes. It’s more like a candy than a cookie, is no bake, and really, the hardest part about making it is dipping them in chocolate. I’ve made it half a dozen times this month alone!
When I went looking for this recipe, I quickly found that there are more variations on the buckeye than I thought possible. I tried out a few, but this one I found at AllRecipes.com I liked the best for the simplicity of preparation and easy ingredients. Most of them I usually have on hand!
Peanut Butter Buckeyes Recipe
A little forewarning–this recipe makes a LOT of peanut butter balls. Be prepared to eat a lot of them–or plan to use them for presents or cookie exchanges like this one.
1 1/2 cups peanut butter
1 cup butter, softened
1 teaspoon vanilla extract
5 1/2 cups confectioners’ sugar
4 cups chocolate chips
Holly berry candy sprinkles (optional)
In a large mixing bowl in your electric mixer, cream together the butter and peanut butter on high. Turn off the mixer and add the powdered sugar. Blend on low until combined then whip for another minute on high.
Line a cookie sheet with waxed paper. Scoop tablespoon sized portions of peanut butter mixture and form into balls and place them on the waxed paper. You can the balls them straight after rolling them, but I find they are easier to dip in chocolate after they’ve been in the refrigerator for half an hour or so.
Melt your chocolate. I like to use a deep container with a small bottom when I dip things; a glass measuring cup works quite well. You can use the double boiler method to melt your chocolate, or you can use the quick way–the microwave. To avoid scorching your chocolate and making it unusable, microwave it in 15 second increments and stir. Repeat until the chocolate is smooth.
To dip: place a toothpick in the top of your peanut butter ball and dip it quickly into the chocolate then tap off the excess chocolate. You don’t have to cover the entire ball (unless you want to.) Place the dipped ball onto waxed paper and when your tray is complete, refrigerate the buckeyes to set the chocolate.
If you want to add the holly sprinkles, dip the edge of the sprinkle in chocolate and press the leaves and berries into the top of the ball prior to refrigerating.
You can see how I packaged my Buckeyes up for gift giving here!