Buckeye Balls Recipe
If you love peanut butter and chocolate together, this Buckeye Balls Recipe is about to become your new go-to no bake dessert recipe for holidays, parties, or just a cozy movie night at home.
These classic Ohio buckeye candy treats are a simple, nostalgic peanut butter chocolate candy that I’ve been making for over 25 years now. They’re sweet, creamy, and a little bit salty–everything good in one bite. I usually pull out this homemade buckeye balls recipe around Christmas, when the kitchen smells like sugar and cocoa and my grown kids start “taste-testing” before I can even pack the gift boxes.
What makes this version special? The centers are soft but not sticky, the chocolate sets with a pretty shine, and the recipe scales beautifully if you’re making big trays for parties, bake sales, or cookie exchanges. Plus, since these chocolate covered peanut butter balls are no-bake and make-ahead friendly, they’re a stress-saving dream during a busy holiday week.
Why You’ll Love This Buckeye Balls Recipe
- No oven needed – this is a fully no bake dessert recipe, perfect when your oven’s already full of cookies and casseroles.
- Simple pantry ingredients – peanut butter, butter, powdered sugar, and chocolate; nothing fancy, just classic flavors.
- Great make-ahead dessert – the balls freeze well, so you can prepare them weeks before Christmas or a party.
- Perfect for gift boxes and cookie trays – these peanut butter confections hold their shape, travel well, and look adorable.
- Easy to scale up for crowds – double or even triple the batch for office parties, potlucks, and bake sales.
- Kid-friendly project – little hands love rolling the peanut butter balls (and sneaking a few).
- Customizable – add a pinch of sea salt, swap in dark chocolate, or use crunchy peanut butter for a twist.
- Naturally gluten-free – made without flour, these bite size sweets fit many diets as long as peanut allergies aren’t an issue.
Ingredients
Here’s what you’ll need for this classic buckeye recipe. I’m listing standard U.S. cup measurements, plus a few notes from years of making these for friends, family, and more PTA events than I can count.
For the peanut butter centers:
- 1 ½ cups creamy peanut butter (about 380 g; I like Jif or Skippy for consistency, not natural-style)
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine salt (skip if your peanut butter is very salty)
- 3–3 ½ cups powdered sugar, sifted (360–420 g; start with 3 cups and add more as needed)
For the chocolate coating:
- 2 cups semi-sweet chocolate chips (about 12 oz / 340 g)
- 1–2 tablespoons vegetable shortening or coconut oil (helps the chocolate thin and set with a soft shine)
Optional toppings (for fun twists):
- Flaky sea salt, for sprinkling
- Crushed peanuts, for rolling the bottoms
- Holiday sprinkles, for a Christmas candy recipe version
Ingredient tips:
- Peanut butter: Natural peanut butter tends to separate and can make the centers greasy and loose. A classic, shelf-stable brand gives the best texture.
- Butter: Make sure it’s soft, not melted. Too warm and the mixture can turn greasy.
- Powdered sugar: Sifting helps avoid lumps and gives you a smooth, creamy dough.
- Chocolate: Use good-quality chocolate chips or chopped baking bars for a smoother coating. Ghirardelli and Guittard both melt nicely.
Directions
-
Mix the peanut butter and butter
In a large mixing bowl, beat the peanut butter and softened butter together with a hand mixer on medium speed until completely smooth and creamy, about 1–2 minutes. You can mix by hand with a sturdy spatula if you like a little arm workout. -
Add vanilla and salt
Beat in the vanilla extract and salt until combined. This little bit of salt really wakes up the flavor of the peanut butter chocolate candy, so don’t skip it unless your peanut butter is already very salty. -
Add powdered sugar gradually
Add 3 cups of powdered sugar, about 1 cup at a time, mixing on low after each addition. The mixture will go from glossy and sticky to a soft, moldable dough. If it still feels very sticky, add up to ½ cup more powdered sugar, a little at a time, until you can roll it into balls that hold their shape. -
Shape the peanut butter balls
Line a baking sheet with parchment or wax paper. Scoop about 1 tablespoon of dough per ball (a small cookie scoop works beautifully) and roll between your palms to form smooth balls. Place them on the lined baking sheet. You should get around 36–40 balls. -
Chill the centers
Refrigerate the tray for at least 30 minutes, or freeze for 15–20 minutes. The colder the balls, the easier they are to dip. If they’re too soft, they’ll slide right off the toothpick into the chocolate—and ask me how I learned that one. -
Melt the chocolate
Place the chocolate chips and 1 tablespoon of shortening or coconut oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth and fully melted. If the chocolate seems too thick, stir in up to 1 more tablespoon of shortening or oil. -
Dip the buckeyes
Working with one peanut butter ball at a time, insert a toothpick into the top and dip about ¾ of the ball into the melted chocolate, leaving a small circle of peanut butter showing at the top (this is what makes them look like real buckeye nuts from Ohio). Let the extra chocolate drip off, then place the ball back on the lined tray. -
Smooth and set
After dipping, you can gently press the toothpick hole closed with a fingertip if you want a smoother finish. Chill the tray in the refrigerator until the chocolate is fully set, about 20–30 minutes. Once set, transfer your homemade buckeye balls to an airtight container.
Servings & Timing
- Yield: About 36–40 buckeye balls
- Prep Time: 20 minutes active time
- Chill Time: 45–60 minutes total (for firming the centers and setting the chocolate)
- Total Time: About 1 hour 15 minutes, depending on how quickly you roll and dip
This is one of those easy holiday treats that looks like it took all afternoon, but really doesn’t. If you’re making several batches for Christmas candy tins, you can roll one tray while another chills—like a little candy-making assembly line.
Variations
You know what? Once you’ve made this basic Buckeye Balls Recipe a couple of times, you’ll probably start playing with it. Here are some fun twists:
- Dark chocolate buckeyes: Use dark chocolate chips or a 60–70% cacao bar for a richer, less sweet candy.
- Crunchy peanut version: Swap in crunchy peanut butter for extra texture in the centers.
- Peanut butter pretzel buckeyes: Press a mini pretzel into the bottom of each ball before chilling for a sweet-salty, extra-crunchy treat.
- Nut-free “buckeyes”: Use sunflower seed butter or soy nut butter for a peanut-free version (just expect slightly softer centers).
- Flavored buckeyes: Add ½ teaspoon of almond extract or a pinch of cinnamon to the peanut butter mixture for a flavor twist.
- Decorated holiday buckeyes: After dipping, top with holiday sprinkles or a tiny sprinkle of flaky sea salt before the chocolate sets.
Storage & Reheating (Thawing) Tips
These chocolate covered peanut butter balls are practically made for planning ahead.
-
Refrigerator:
Store in an airtight container in the fridge for up to 2 weeks. Layer them with parchment paper if you’re stacking them. -
Freezer (make-ahead desserts win here):
Freeze buckeye balls on a baking sheet until solid, then transfer to a freezer bag or container. They keep well for up to 2–3 months. -
Thawing:
Let frozen buckeyes thaw in the refrigerator for several hours or overnight. If you thaw them on the counter, condensation can form on the chocolate and make them look a bit cloudy, though they’ll still taste fine.
There’s no real “reheating” needed since this is a no bake dessert recipe, but if you like them a little softer, just let them sit at room temperature for 10–15 minutes before serving.
Notes From My Kitchen
-
Adjusting sweetness:
If you don’t like things very sweet, hold back a bit of the powdered sugar and stop as soon as the dough is firm enough to roll. Less sugar means a softer center, but still delicious. -
Getting smooth centers:
If the dough cracks while you roll it, it may be a bit dry—work in a teaspoon or two of peanut butter with your hands until it softens. -
Keeping the chocolate fluid:
If the chocolate starts to thicken as you work, warm it in the microwave for another 10–15 seconds and stir until smooth again. Working in smaller batches can help. -
Toothpick tricks:
Stick the toothpick straight down into the center of each ball. If the ball starts to spin while you dip, it’s not cold enough. Pop the tray back in the fridge for a few minutes. -
Neat edges:
If a little “puddle” of chocolate forms at the base, you can trim it with a small knife once the chocolate sets, or embrace the rustic, homemade look (which I usually do).
Honestly, after making these for so many holidays, I’ve learned they don’t have to look perfect; people pop them in their mouths too fast to notice.
FAQs
Can I use natural peanut butter for buckeye balls?
You can, but the texture will be softer and a bit oily. If you use natural peanut butter, stir it very well and add a little extra powdered sugar to help the centers firm up.
Why are my buckeye balls too soft to roll?
They probably need more powdered sugar or more chill time. Add powdered sugar a tablespoon at a time until the dough is firm, then chill at least 30 minutes before rolling.
Why are the balls falling off the toothpick when I dip them?
They’re likely not cold enough or your chocolate is too thick. Chill the balls longer and thin the chocolate slightly with a bit more shortening or coconut oil.
Can I make these peanut-free?
Yes, you can use sunflower seed butter or soy nut butter. The flavor will be different from classic Ohio buckeye candy, but still tasty.
How far in advance can I make buckeye balls for Christmas?
You can make them up to 2 weeks ahead and store in the fridge, or up to 2–3 months ahead if you freeze them. They’re one of my favorite make-ahead desserts for the holidays.
Do buckeye balls need to stay refrigerated?
They’re safest and freshest in the fridge, especially if your kitchen is warm. For parties, they can stay at room temperature for a few hours without any problem.
Can I use white chocolate instead of regular chocolate?
Yes, you can coat them in white chocolate for a fun twist, but they’ll be sweeter. Sometimes I drizzle dark chocolate over the top for contrast.
How do I keep the chocolate from cracking?
Make sure the centers aren’t rock-hard frozen when you dip them and avoid big temperature swings. If the centers and chocolate are closer in temperature, you’ll get fewer cracks.
Conclusion
This Buckeye Balls Recipe is the kind of simple, reliable treat that never goes out of style—creamy peanut butter centers, a snappy chocolate shell, and just the right size for “I’ll just have one more.” Whether you’re filling Christmas tins, planning party dessert ideas, or just stocking the freezer with bite size sweets for your family, these easy holiday treats fit right in.
If you make this recipe, I’d love to hear how it went—tell me if you tried any fun variations or served them on a big cookie tray. And if no bake desserts are your thing, be sure to check out some of my other peanut butter and chocolate recipes on the blog for even more sweet inspiration.
Buckeye Balls
Ingredients
- 1 1/2 cups creamy peanut butter about 380 g; not natural-style; brands like Jif or Skippy work well
- 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt skip if peanut butter is very salty
- 3–3 1/2 cups powdered sugar 360–420 g; sifted; start with 3 cups and add more as needed
- 2 cups semi-sweet chocolate chips about 12 oz / 340 g; or chopped baking chocolate
- 1–2 tablespoons vegetable shortening or coconut oil to thin chocolate and help it set with a soft shine
- Flaky sea salt optional, for sprinkling on top
- Crushed peanuts optional, for rolling the bottoms
- Holiday sprinkles optional, for decorating
Instructions
- In a large mixing bowl, beat the peanut butter and softened butter together with a hand mixer on medium speed until completely smooth and creamy, about 1–2 minutes. You can mix by hand with a sturdy spatula if preferred.1 1/2 cups creamy peanut butter, 1/2 cup unsalted butter
- Beat in the vanilla extract and salt until well combined. If your peanut butter is already very salty, you can omit the added salt.1 teaspoon pure vanilla extract, 1/4 teaspoon fine salt
- Add 3 cups of powdered sugar, about 1 cup at a time, mixing on low after each addition. The mixture will change from glossy and sticky to a soft, moldable dough. If it still feels very sticky, add up to 1/2 cup more powdered sugar, a little at a time, until you can roll it into balls that hold their shape.3–3 1/2 cups powdered sugar
- Line a baking sheet with parchment or wax paper. Scoop about 1 tablespoon of dough per ball (a small cookie scoop works well) and roll between your palms to form smooth balls. Place them on the lined baking sheet; you should get around 36–40 balls.
- Refrigerate the tray for at least 30 minutes, or freeze for 15–20 minutes, until the balls are firm. The colder the balls, the easier they are to dip.
- Place the chocolate chips and 1 tablespoon of shortening or coconut oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth and fully melted. If the chocolate seems too thick, stir in up to 1 more tablespoon of shortening or oil.2 cups semi-sweet chocolate chips, 1–2 tablespoons vegetable shortening or coconut oil
- Working with one peanut butter ball at a time, insert a toothpick into the top and dip about 3/4 of the ball into the melted chocolate, leaving a small circle of peanut butter showing at the top. Let the excess chocolate drip off, then place the ball back on the lined tray.
- If desired, gently press the toothpick hole closed with a fingertip for a smoother finish. Chill the tray in the refrigerator until the chocolate is fully set, about 20–30 minutes. Once set, transfer the buckeye balls to an airtight container.
- Before the chocolate fully sets, you can sprinkle flaky sea salt, add holiday sprinkles, or press the bottoms into crushed peanuts for extra flavor and texture.Flaky sea salt, Crushed peanuts, Holiday sprinkles
