Making buckeyes around the holidays has become somewhat of a tradition in our household. Since our freshman year of college, we've dedicated a day or two of our holiday break to baking a variety of cookies and candies to send to our friends across the country. While most of the cookies rotate—molasses some years, windowpane others—the constant in the cookie box is always the buckeyes.
Despite the fact that we make these around the holidays, there's no reason not to enjoy them at all times of the year. For example, with Ohio State's big win this week, we think it's a good time to make another batch :)
Because they're so unbelievably tasty and addictive, it may seem like buckeyes are a tricky them to make. In reality, they're quite easy—the inside is simply a mixture of peanut butter, butter, powdered sugar, graham cracker crumbs (for warmth + texture), and a touch of cream cheese (to keep them from being overly sweet).
Once rolled into balls, the peanut butter dough is dipped into dark chocolate and put into the fridge to set. We added a drizzle of vegetable oil to the chocolate to give it a beautiful shiny finish. It's these little tricks that make this recipe unique and wow-worthy. Trust us, people will go crazy for these.
So bring 'em to a party or just make them for yourself—they're the perfect one-bite late-night indulgence.
Makes about 60 buckeyes, depending on their size
- 1/4 cup (2 ounces) cream cheese, softened
- 1 1/2 cups creamy peanut butter
- 1 cup graham cracker crumbs (from about 14 graham crackers)
- 1/4 tsp. flaky sea salt
- 3 cups confectioners’ (powdered) sugar
- 10 tbsp. (1 1/4 sticks) unsalted butter, melted and cooled
- 12 oz. dark chocolate (60 to 72%), coarsely chopped
- 3 tbsp. vegetable oil (optional)
For the filling: Add cream cheese and peanut butter to the bowl of an electric mixture and beat together until combined. Add the graham cracker crumbs and salt, beat for 10 seconds. Add the sugar and butter, mix on the lowest speed until mostly incorporated, then increase the speed until the fully combined, scraping down the bowl as you go. Set aside.
For the chocolate coating: Combine the chocolate and the vegetable oil in a microwave-safe bowl and microwave in 30 second increments until it is almost smooth, then reduce to 10-second increments. Stir the chocolate in between increments, making sure not to let it burn. Set aside to let cool as you shape the peanut butter filling.
Assemble the buckeyes: Line a sheet pan with parchment paper. Scoop out about a tablespoon's worth of filling, then use your hands to form a ball. Place the ball on the parchment paper, then repeat with the rest of the dough. You will probably need multiple sheet pans.
Skewer the first ball with a toothpick and dip into the bowl of chocolate until most of the ball is coated, leaving a small circle at the top uncoated. If necessary, gently wipe the ball against the side of the bowl to keep the ball from dripping chocolate. Place back on the parchment paper and repeat with the remaining balls.
Chill the buckeyes in the refrigerator until they are set, about 30 minutes. They'll keep for about a week in the fridge.
Recipe adapted from Smitten Kitchen
Grace and Maddie