The first time I made Buckeyes, my kitchen smelled like the inside of a chocolate shop mixed with the cozy warmth of freshly opened peanut butter, and I remember thinking, “Why have I not been making these my whole life?” As I rolled the dough into little balls, the mixture felt soft, creamy, and nostalgic, like something my grandmother would’ve made during the holidays. And when I dipped each cold peanut butter ball halfway into silky melted chocolate and saw that perfect Buckeye shape form, I felt a wave of satisfaction that only comes from making a classic treat with your own hands.
Why You’ll Love This Recipe
You’re going to love this recipe because it brings you the BEST part of a peanut butter cup—more creamy peanut butter filling and less chocolate—while still being easy enough to whip up in minutes, fun enough to make with kids, and delicious enough that everyone will beg you for the recipe after just one bite.
Ingredients
- 1 cup creamy peanut butter
- 4 oz cream cheese
- 3 cups powdered sugar
- 2 cups chocolate chips
Using creamy peanut butter gives the Buckeyes that iconic silky-smooth interior. I’ve tested natural peanut butters, but they separate too easily and change the texture, so I stick with classic processed peanut butter for the best result. Cream cheese might not be traditional, but it adds this extra richness that makes the filling unbelievably soft and luscious. The powdered sugar brings structure and sweetness, while chocolate chips melt beautifully into a glossy dipping chocolate.
Equipment Needed
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Toothpicks
A hand mixer makes the peanut butter filling smooth in seconds, though a stand mixer works great if you’re making a big batch. The parchment paper prevents sticking and helps the balls chill evenly. Toothpicks make dipping easy and precise, which means smoother edges and fewer fingerprints in the chocolate. And while a rubber spatula may seem simple, it’s essential for scraping every last bit of peanut butter filling from the bowl.
Step-by-Step Instructions
When I start making Buckeyes, the first thing I do is blend the peanut butter and cream cheese together until they’re completely smooth. This step always fills the kitchen with that warm, comforting scent of peanut butter, and I love the way the mixture turns from thick and clingy to creamy and spreadable. Once it’s smooth, I gradually add powdered sugar. The dough starts out sticky, then transforms into a soft, moldable texture that rolls beautifully.
After the filling is ready, I chill it for about 15 minutes. This step makes rolling easier, and I’ve learned not to skip it because warm dough sticks to everything. I scoop small portions with a cookie scoop or spoon, then roll each piece between my palms to form perfect, round balls. This part is almost meditative for me—the soft dough, the gentle rolling, the steady rhythm—it’s all so relaxing. Once rolled, I place them on a parchment-lined baking sheet.
Then I slide the tray into the freezer for about 20 minutes. This makes the balls firm enough to dip into melted chocolate without falling apart. While they chill, I melt the chocolate chips in a microwave-safe bowl in short bursts, stirring often to keep the chocolate smooth and glossy. The scent of melted chocolate always gets me excited for the dipping stage because that’s when the Buckeyes begin to look like the real classic treat.(See the next page below to continue…)