Buckeye Peanut Butter Cookies (Printable version)
No-bake peanut butter balls partially dipped in chocolate, inspired by Ohio's beloved buckeye nut.
# What You'll Need:
→ Peanut Butter Filling
01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon fine sea salt
05 - 3 1/2 cups powdered sugar
→ Chocolate Coating
06 - 10 ounces semisweet or dark chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoothness)
# How to Prepare:
01 - In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, vanilla extract, and fine sea salt using a hand mixer or stand mixer until the mixture is smooth and creamy.
02 - Gradually add the powdered sugar to the peanut butter mixture, mixing continuously until a thick, pliable dough forms that holds its shape when rolled.
03 - Scoop out heaping teaspoonfuls of the dough and roll between your palms into uniform 1-inch balls. Arrange them on a parchment-lined baking sheet, spacing them about 1 inch apart.
04 - Place the baking sheet in the refrigerator and chill the peanut butter balls for at least 30 minutes, or until they are firm enough to handle without losing their shape during dipping.
05 - In a microwave-safe bowl, combine the chocolate chips with coconut oil or vegetable shortening if using. Microwave in 30-second increments, stirring thoroughly between each interval, until the chocolate is completely melted and smooth.
06 - Insert a toothpick into the top of each chilled peanut butter ball. Dip each ball into the melted chocolate, leaving the top quarter uncovered to resemble the appearance of a buckeye nut.
07 - Return each dipped ball to the parchment-lined baking sheet and gently remove the toothpick. Smooth over any visible holes with your fingertip if desired for a cleaner presentation.
08 - Refrigerate the finished cookies for about 20 minutes, or until the chocolate coating is fully set and firm to the touch.
09 - Serve chilled or allow to sit at room temperature for 10 to 15 minutes for a softer texture. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
# Expert advice:
01 -
- No oven required, which means you can make these in a vacation rental with a microwave and still look like a genius.
- The contrast of flaky sea salt in the filling against sweet chocolate makes people close their eyes on the first bite every single time.
02 -
- If the dough feels too sticky to roll, refrigerate it for fifteen minutes and dust your hands with a little powdered sugar before trying again.
- Skipping the chill step before dipping is the fastest way to end up with peanut butter floating in your chocolate bowl.
03 -
- Keep a glass of hot water nearby to warm the chocolate if it starts to thicken halfway through your dipping session.
- The coconut oil is technically optional but using it is the difference between a patchy coating and one that snaps cleanly when you bite into it.