It’s the 12 Days of Cookies!!!  Yay!!!  I can’t tell you how excited I get every year to be making all the holiday cookies and candies.  My wish list this year is staggering.  I could go on and on but I’m going to try and make these pre-Christmas posts brief because I’d like to bring you lots of goodies before the holiday hits.

We start with one of my favorite combos – chocolate and peanut butter.  If you’re not from Ohio you may have never heard of Buckeyes.  I live within 30 miles of the border and I hadn’t heard of them until a friend from Columbus visited and couldn’t believe we didn’t know what they were.  They’re named for the state tree, and they actually do look just like Buckeye tree nuts.

But mine taste way better

I also hear they’re very popular at football parties.  You know…Ohio Buckeyes and all.  Anyway.  Enough history, let’s go make these!

All we need to make these are creamy peanut butter, vanilla extract, half a stick of butter (not the full one shown), powdered sugar, and some dipping chocolate.  Milk chocolate, that is.

First thing we need to do is sift our sugar.  This is important because if you don’t you’ll end up with too much sugar and dry dough.  Sift your sugar until you get two cups.  If you have one of these things all the better.  Or you can just use a fine mesh strainer and tap tap tap until it’s all through.

Here it is all mixed.  And I’ve obviously already started scooping.  Oops.  Just put your softened butter, peanut butter, and vanilla in the mixer on medium until it’s well combined and creamy.  Then turn down the mixer to low and gradually add your sugar.  When it’s done it should be smooth and easy to work with.

Grab about 2 teaspoonfuls at a time (I used my melon baller) and roll into balls with your hands.

Place balls on a wax paper lined baking tray.  When they are all rolled, set the tray in the freezer to firm up for a few minutes.  I probably left mine in for 20 while I paid attention to the small children that had previously been destroying the house.

Meanwhile, microwave your dipping chocolate.  You can do it on high.  Just stir it every 30 seconds or so.  Dipping chocolate is not the highest quality chocolate around but I adore it because it’s EASY.  There’s no tempering.  Nothing to mix it with, no double boilers, and no worry about scorching it.  I didn’t even have to microwave it again after taking this shot.  Just stirring it brought it all together.

Now just grab a toothpick and stick it into to the top of one of the (firm, cold) peanut butter balls, dip in the chocolate…

…and set on the wax paper to harden.  The baking sheet will still be nice and cold so this will happen quickly.  Remove the toothpick and move on to the next one.  Once these are room temperature you can easily cover up the hole by just smoothing it over with your finger.

I'm going to be an adult and not caption this image

 This is what can happen if you leave the ball in the chocolate for too long (like if you’re monkeying around with your camera at the same time).

Buckeyes just in time for Christmas!  Easy, fun, and so ridiculously yummy.  Bring them to your next party and everyone will ask you for the recipe!





3/4 cup creamy peanut butter

2 cups sifted powdered sugar

4 Tbsp butter (1/2 a stick), softened

1/2 tsp Vanilla

About 3 cups dipping chocolate (the Milk Chocolate kind)



Sift powdered sugar until you get two cups.  Sift first, measure second.  Reverse this and you’ll end up with too much sugar.

In a stand mixer using the paddle attachment, cream together butter, peanut butter, and vanilla on medium speed.  Turn mixer down to low and add powdered sugar gradually.  Mix until dough is well combined.  It should be soft and easy to work with.

Roll 2 teaspoonfuls into balls and set on a wax paper lined tray.  Set the tray in the freezer for a few minutes.

Place dipping chocolate in a microwave safe bowl and heat on high for 30 seconds.  Stir and repeat until chocolate is totally melted.

Remove peanut butter balls from freezer and stick a toothpick in the top of one.  Dip in chocolate, leaving the top uncovered.  Place on waxed paper to harden.

Can be kept at room temperature, in refrigerator, or freezer.  They are amazing any way!

Makes about 30 balls.




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