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Buckeye Recipe {Peanut Butter Balls Recipe}

If you’re from anywhere else in the country, you probably call this recipe peanut butter balls. But here in Central Ohio, where we bleed scarlet and gray, this is the recipe for buckeyes. No respectable Ohio State vs. Michigan bash would be complete without them, and a freezer full of these little delicacies is a holiday must.

No matter what you call them, one thing I think we can all safely agree on is that this cookie/candy is lip-smacking good! If you like Reese’s Peanut Butter Cups, this buckeye recipe is infinitely better — creamier, more peanut butter-y, the ideal size, and they pair perfectly with a cold glass of milk.

Buckeye Recipe

Buckeye Recipe

Yield: Approximately 60 buckeyes
Prep Time: 25 minutes
Additional Time: 20 minutes
Total Time: 45 minutes


  • 2 cups creamy peanut butter
  • 1/4 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 1/2 cups powdered sugar
  • 9 oz. semi-sweet chocolate chips or chunks
  • 2 tablespoons Crisco shortening


  1. Mix together peanut butter, butter, salt, and vanilla extract.
  2. Work in the powdered sugar until it's completely incorporated.
  3. Roll the peanut butter mixture into 1" balls. Place on a parchment-lined baking sheet and freeze for 15-20 minutes.
  4. Melt the chocolate and shortening in a double boiler.
  5. Using a toothpick, dip the balls one at a time in the chocolate leaving a small circle undipped to resemble a buckeye. Or you can use two forks to roll the peanut butter balls in chocolate, completely coating them.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

Tips for making buckeyes or peanut butter balls:

  • If your butter isn’t room temperature, you can quickly soften it with this tip or microwave it in 10 second intervals until it’s softened.
  • Work the powdered sugar in a little at a time using a wooden spoon.
  • Don’t have a double boiler? Here’s how to make one.
  • When dipping the buckeyes, use the edge of the double boiler bowl to wipe off some of the excess chocolate on the bottom. If you set them down on the parchment paper too quickly, it will just run off and spread.
  • Buckeyes will keep for approximately two weeks refrigerated in an airtight container, or for a real treat, try freezing them.

So which do you call them — buckeyes or peanut butter balls?


Saturday 22nd of December 2012

No one mentioned almond bark to coat the buckeyes. Why not?


Friday 21st of December 2012

I do call them Buckeyes, being from Toledo originally and introducing them to people in coastal North Carolina. But they also know.....this is the only good version of a Buckeye........GO BLUE!!!


Friday 23rd of November 2012

Has anyone come up with a way to make buckeyes for those people with a peanut allergy. I make buckeyes all the time, but now my grandson has a peanut allergy and I don't want to tempt him with something he cannot have. Any suggestions?

Tara @ Unsophisticook

Saturday 24th of November 2012

I've not tried this, Sherrie, but perhaps you could try substituting Biscoff Spread for the peanut butter.


Tuesday 28th of August 2012

Add mini chocolate chips to the peanut butter mixture after the other ingredients are mixed.. They are delicious. I made them like this for my candy shop.

Tara @ Unsophisticook

Thursday 30th of August 2012

Mmm, that sounds so good! Now I want to go make a batch just to try it.


Saturday 30th of June 2012

I worked at Purdue university for 18 years and one of my co-workers made peanut butter balls every Christmas. I think she called them both peanut butter balls and Buckeyes interchangeably.

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