I could have sworn I shared this recipe in the past, but I can’t find it in my archives. Buckeyes are a family favorite at Chez Slagel, but they are time consuming so I only make once or twice per year. The good news is that they freeze beautifully, so I’m able to whip up a big batch when I have time and then keep them in the freezer for a special occasion. Or a random Tuesday.

I blame “Christmas in July” on Hallmark for this July buckeye session. I normally make these for our annual cookie swap in December, but felt inspired by the festive holiday movies I’ve been watching the past few weeks.

Buckeyes (Chocolate Covered Peanut Butter Balls)

Buckeyes are not difficult, but since I always double the recipe (below), this is usually an entire Hallmark Christmas movie process. Try for yourself!

Recipe

Ingredients

1 ½ cups peanut butter

1 cup butter, softened

½ teaspoon vanilla extract

4 cups sifted confectioners’ sugar, or more as needed

4 cups semisweet chocolate chips

toothpicks

Directions

1. Beat peanut butter, butter, and vanilla together in a large bowl until light and fluffy. Beat in 4 cups sifted confectioners’ sugar until dough is stiff, firm, and dry with no lumps; you may need up to 2 cups more sifted confectioners’ sugar.
2. Roll dough into about sixty 1-inch balls and place on wax-lined cookie sheets. Press a toothpick into the top of each ball and chill in the freezer until firm, about 30 minutes.
3. Place chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until melted and smooth.
4. Hold the toothpicks and dip frozen peanut butter balls into the melted chocolate, leaving a small portion of peanut butter showing at the top. Return to the cookie sheet, remove and discard the toothpicks, and refrigerate until ready to serve.

Side note: I never sift the powdered sugar and haven’t had any issues.

I assure you these will be a hit with your friends and family. Enjoy!