Buckeyes Recipe

Learn how to make classic buckeyes with this easy no-bake recipe! These peanut butter balls dipped in chocolate come together in just over an hour and make for a delicious treat.

Why are they called buckeyes?

The name comes from their resemblance to the nut of the buckeye tree which is brown with a lighter tan patch, similar looking to these treats.

Can I make them nut-free?

Yes, you can substitute seed butters like sunflower seed butter instead of the peanut butter. The flavor will be different but still tasty.

What kind of chocolate should I use?

I recommend using real chocolate chips or melting chocolate wafers instead of candy coating. Candy melts don’t set up as nicely.

Can I freeze them?

It’s best not to freeze the full assembled buckeyes. But you can freeze the uncoated peanut butter balls for up to 3 months, then thaw overnight in the fridge before dipping in chocolate.

What do I do if they start to sweat?

If you see moisture beads on the surface after they’re dipped, the kitchen is likely too humid. Try to store them in a cooler, less humid environment like the fridge.

Yield: 30 balls

Prep Time: 30 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes


  • 1 cup peanut butter (250 grams)
  • 5 tablespoons unsalted butter, softened (70 grams)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar (250 grams)
  • 2 cups semisweet chocolate chips (350 grams)
  • 2 teaspoons coconut oil


  1. Line a baking sheet with parchment paper and set aside. Spray a large bowl with nonstick baking spray.
  2. Add the peanut butter and softened butter to the prepared bowl. Beat together using a hand mixer until well combined.
  3. Add in the vanilla extract and 1 cup of powdered sugar. Beat again until incorporated. Scrape down the sides of the bowl.
  4. Add the remaining 1 cup powdered sugar and beat again until a thick, clay-like dough forms that pulls away from the sides of the bowl.
  5. Scoop out rounded tablespoon-sized amounts (about 20 grams) and roll into balls between your palms. Place on the prepared baking sheet. Wash hands as needed if they get too sticky.
  6. Place the baking sheet with the balls in the refrigerator for 30 minutes to chill and firm up.
  7. Meanwhile, make the chocolate coating. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until almost melted. Remove and stir until completely smooth.
  8. Line a second baking sheet with parchment. Dip the chilled peanut butter balls one at a time into the melted chocolate, turning to coat. Lift out with a fork, allowing excess chocolate to drip off.
  9. Place back onto the clean baking sheet. If needed, use a small spatula to smooth over any holes.
  10. Refrigerate the dipped buckeyes for another 20-30 minutes before serving to allow the chocolate coating to firm up again. Enjoy!


  • For rolling, lightly dust your hands with powdered sugar if the peanut butter mixture gets too sticky.
  • Use high quality chocolate chips for the best flavor and texture. Good brands include Guittard, Ghirardelli, Callebaut, and Valrhona.
  • Buckeyes will keep for up to 1 week stored in an airtight container in the refrigerator. Allow to come to room temperature before serving for the best texture.
  • You can substitute almond butter or any other nut butter for the peanut butter if someone has an allergy.
  • For gifting, place in mini paper baking cups inside a gift box or tin.


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