Description
These classic Buckeyes are always a favorite on many candy trays at Christmas. Perfect for those who love peanut butter and chocolate, they are creamy peanut buttery centers dipped in chocolate.
Ingredients
Units
Scale
- 1 jar creamy peanut butter, 16 ounces
- 1 cup unsalted butter, softened
- 3/4 teaspoon pure vanilla extract
- 5 1/2 cups powdered sugar
- 1 bag chocolate chips, 12 ounces (I use a good quality such as Ghirardelli)
Instructions
- Line a large cookie sheet with parchment paper or foil and set aside.
- Add the peanut butter and butter to a large mixing bowl and mix with an electric mixer on medium speed until smooth and creamy. Mix in the vanilla. Add the powdered sugar, one cup at a time, until it’s well incorporated. The dough should be thick and just slightly moist but not sticky.
- Scoop dough up by tablespoons and roll into balls. You can roll them bigger if you prefer, but I think the smaller ones are a perfect size.
- Refrigerate balls for about 1 hour until they are cold and firm enough to hold together when dipped in chocolate.
- Add the chocolate chips to a deep narrow bowl and microwave in 30-second intervals, stopping to mix after each one. In my microwave, it only takes two times before the chocolate chips are melted enough.
- Place a toothpick in the top of each ball. Dip each ball in the chocolate, turning to coat as necessary. You can also use a spoon to dip the chocolate up onto the ball. Allow excess chocolate to run off and drag the bottom of the ball across the edge of the bowl. Place on the prepared cookie sheet.
- Allow chocolate to set up and place balls between layers of wax paper in an airtight container.
Notes
- I used bittersweet chocolate chips for this recipe, but you can you whatever you prefer.
- I used a tablespoon measuring spoon to make these and they made 62 1-inch balls because I don’t like them very big. Feel free to make yours as big as you like.