Buckeyes

3.2
(553)
Buckeyes
Photo: Raymond Hom
Hands On Time:
30 mins
Total Time:
1 hrs 15 mins
Yield:
30 cookies

Ingredients

  • ¾ cup creamy peanut butter

  • 1 stick unsalted butter, softened

  • 2 cups confectioners’ sugar

  • ½ teaspoon pure vanilla extract

  • ¼ teaspoon kosher salt

  • ½ pound bittersweet chocolate, chopped

Directions

  1. With an electric mixer, beat the peanut butter and butter at medium speed until creamy. Reduce the mixer speed to low and mix in the confectioners’ sugar, vanilla, and salt (the mixture will be crumbly).

  2. Roll tablespoonfuls of the dough into balls and place on a wax paper-lined baking sheet. Freeze until firm, about 15 minutes.

  3. Meanwhile, in a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, melt the chocolate, stirring often, until smooth. Remove from heat and let cool slightly.

  4. Resting each ball on the tines of a fork, lower it into the chocolate until it’s two-thirds covered. Refrigerate on the baking sheet until the chocolate is firm, about 30 minutes.

Chef's Notes

Storage suggestion: Keep the buckeyes refrigerated, between sheets of wax paper in an airtight container, for up to 3 weeks.

Nutrition Facts (per serving)

134 Calories
9g Fat
13g Carbs
2g Protein
Nutrition Facts
Calories 134
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 8mg 3%
Sodium 47mg 2%
Total Carbohydrate 13g 5%
Total Sugars 11g
Protein 2g
Calcium 1mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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