Melt-In-Your-Mouth Buckeye Recipe

These buckeyes are combine creamy peanut butter with a thick chocolate coating that ‘snaps’ in your mouth. It’s a Midwest treat that’s a crowd pleaser every time!

Midwest is Best

Midwesterners everywhere know the phrase ‘Midwest is best’ well, but is it because of those Midwest manners? Or the casseroles? The enjoyment of all four seasons? I’d like to argue it’s because we crush buckeyes, the most delicious of all desserts combining creamy peanut butter with a thick chocolate coating that ‘snaps’ in your mouth.

Sarah from Room for Tuesday asked if we’d like to participate in a Blog Hop Cookie Swap, and it was an easy yes! Find all the delicious recipes below, and keep reading for our buckeye recipe!

The secret to a great buckeye, we think, is the quality of chocolate and the ability to have a slight crisp as you bite down. The nut butter can vary in consistency, from ultra creamy to slightly powdery, and the good news is that we’ve figured out how to alter the recipe to meet your preference!

May I argue that the best part of buckeye-making is watching Lucy enjoy the process? I grew up baking with my mom and loved the science behind it so much, that I became the dedicated dessert-maker in our family; it’s a role I wore like a badge of honor.

A Buckeye Recipe That ‘Snaps’

Our buckeye preference has a slight ‘snap’ to the chocolate, and we enjoy the nut butter to be a balance between creamy and ever-so-slightly crumbly. This is a Midwest treat that’s easy to love, and better yet – simple to make!

Melt In Your Mouth Buckeyes

This traditional Midwestern recipe combines creamy peanut butter with a thick chocolate coating, for a delight in every bite!

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Prep Time 10 minutes mins

Chill Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4 dozen buckeyes

Ingredients Method

Ingredients

  

• 2 cups creamy peanut butter (1 jar of non-natural peanut butter)
• 1/2 cup salted butter
• 2 Tbsp brown sugar, packed
• 1.5 tsp vanilla extract
• 3-4 cups powdered sugar
• 1 bag milk chocolate chips
• 1 tsp coconut oil

Method

 

1. In a stand mixer, add 1 jar of non-natural peanut butter with butter and mix until combined.
2. Add brown sugar and vanilla and mix.
3. Gradually add powdered sugar until combined. The more powdered sugar you add, the more crumbly the mixture. The less you add, the more creamy. We opt for more, as we enjoy a slight crumble to the peanut butter.
4. Scoop a spoonful of mixture into your palms and roll into a ball. Place the balls on parchment paper and freeze for 20-30 minutes.
5. While balls are in freezer, combine 2/3 bag of chocolate chips and coconut oil. Heat in the microwave and stir every 30 seconds until melted.
6. Add remaining chocolate chips to the melted chocolate and stir vigorously until all chocolate is melted. By adding cold chips to hot, you'll get a slight 'snap' to the chocolate with every bite!
7. Pour melted chocolate into a low drinking glass. You'll want the depth of the glass to coat the balls properly.
8. Remove balls from freezer, spear with toothpick, and dip 3/4 of the way into chocolate. Place on cookie sheet lined with parchment paper. Remove toothpick and smooth over toothpick hole (if you'd like).
9. Put cookie sheet in the refrigerator until hardened, then store in refrigerator in airtight container to enjoy whenever you'd like!

Looking for more recipes? Lucy’s veggie packed muffins were a childhood favorite of hers, Mom’s apple crisp would make a great holiday dessert, and this cocktail is a crowd-pleaser!