Tag Archives: powdered sugar

Chocolate Peanut Butter Buckeyes


O – H !


(The correct response is, I – O!)

If you’ve never had a Buckeye candy, boy are you missing out! They are balls of sugar and peanut butter dipped in chocolate, and so rich and creamy it is positively mind blowing. We have started calling them sugar-sugar-peanut butter-butters, because that is an accurate reflection of the ingredients list.

They are named after the state tree of Ohio, the Buckeye tree. A buckeye nut is dark brown with a lighter brown circle, and is a part of the chestnut family. The buckeye nut itself is not edible, but this candy after which it is named most certainly is edible! It is darn near irresistible, in fact.

The Ohio Buckeye nut, photo from Wikipedia: https://en.wikipedia.org/wiki/Aesculus_glabra

I made a big batch of these for a cookie swap with some friends, and they were a total hit! Only one person had had them before, so it was extra fun to watch my friends experience these for the first time. They were described as “peanut butter fudgy wrapped in chocolate” and “like a ball of Reese’s” and “mmmmmmmmmm…”

They are very quick and easy to make, with just a handful of ingredients. And they are no-bake! That’s right, no oven required. All you need is a refrigerator or freezer to get the peanut butter balls to harden before dipping, and a microwave to melt the chocolate. Honestly, the inside peanut butter ball is so tasty and fudge-like, you could probably get away with no coating it and just calling it fudge!

This recipe makes approximately 5 dozen Buckeyes, depending on how large or small you roll them. You will also need at least one toothpick, for dipping the peanut butter balls.


  • 2 cups peanut butter
  • 1 cup butter (1 stick)
  • 4 cups powdered sugar
  • 1 tbsp vanilla flavoring


  • 1/2 cup chocolate melting chip, baking chocolate, or chocolate chips
  • 1 – 2 tbsp coconut oil or Crisco

Step 1: In a stand mixer or with a handheld mixer, cream the butter and peanut butter well. Blend until it becomes soft and thick.

Step 2: Add the vanilla, and then slowly add the powdered sugar. Be careful not to just dump it all in, or the powdered sugar will explode everywhere! Not that I know from experience or anything…

Step 3: Once it is all mixed and has become a soft but firm dough, scoop out by teaspoon-fulls and roll into balls. Put the peanut butter balls on a wax-paper or foil-lined pan, and refrigerate or freeze for an hour or more. You want the balls to be hardened and cold, so that the liquid chocolate solidifies faster once they are dipped.

Step 4: In a microwave safe bowl, add the chocolate and the oil. Microwave in 30-second bursts, stirring in between, until it is melted. Take your peanut butter balls, and stick a toothpick in one side. Dip the ball into the chocolate and swirl it around a little, leaving only a small section of light brown at the top. Let the melted chocolate drip off, and then place back on your tray.

Put them back in the refrigerator or freezer to let the chocolate harden. They will keep in the refrigerator for about 3 weeks, and they can freeze well for up to 3 months. They are super rich and addictive, and so easy to make! In about an hour, you can create several dozen of these treats to share, sell, or keep all to yourself. Enjoy!


Have you ever had or heard of a buckeye? Do you have any family recipes that you make every year?

Featured Cookie: Cranberry Nut Sugar Balls

As I was researching easy recipes for an earlier post, I came across several cookie recpies I wanted to try. However, I don’t have the time, money, or calorie allowance to try them all. So only 2 or 3 will get chosen and featured in December.

This one came up repeatedly with variations, and I had most of the ingredients already, so I decided to try my own version. 


  • 1 cup powder sugar (+ extra)
  • 2 sticks of butter, melted
  • 2 egg yolks
  • 1 cup nuts
  • 1/2 cup dried cranberries
  • 1 tbsp cocoa powder
  • 1 tbsp vanilla
  • 2 cups flour
  • 1 tsp salt

Step 1: In a large bowl, beat the powder sugar, butter, and cocoa powder until smooth and creamy.

Step 2: Use a spatula to scrape down the sides. Add the egg yolks and 1 tbsp vanilla and mix again. I saved the whites for the next day’s breakfast.

Step 3: In a blender, combine the nuts and cranberry and pulse until you get a paste-like mixture. You can use whatever kinds of nut you like, I had cashews and almonds.

Step 4: Mix the nut/berry and flour into the chocolate/ sugar/ butter mixture. The dough will be sticky and very thick. Refrigerate for 30-60 minutes.

Step 5: Drop by teaspoons onto a cookie sheet lined with wax paper. Bake at 350 for about 40 minutes, or until solid.  

Step 6: Let cool completely, then roll in powdered sugar.


These light little sugar balls are mostly solid but a little crumbly. The cranberry’s tartness is enhanced by the nuttiness, subtle cocoa flavor, and sweet, smooth powdered sugar.

They are the perfect size to pop in your mouth, try to keep track of how many handfuls you’ve had!

Do you have any favorite cookie recipes to share?