Peanut butter buckeye balls are a super simple, no-bake, can’t-stop-at-just-one treat that is perfect any time of the year. Sometimes called buckeye balls, these sweet and salty treats are coated in a dark chocolate shell and are simply irresistible!
First of all, I say “balls” a lot in this post and that makes me snicker. Sorry (not sorry at all) for my immaturity.
As you may or may not know, I’m all about all things chocolate and peanut butter, which is why I’m a sucker for peanut butter cups, peanut butter shaped footballs, and can never stop eating these peanut butter balls buckeyes.
They’re made with peanut butter, powdered sugar, butter, and vanilla, then rolled into balls and coated in a dark chocolate shell. I guess they’re called Buckeye Balls because they look like the nuts of the Ohio Buckeye Tree!
For a variation, try PB Rice Krispie balls. The extra crunch switches up the vibe, but both are really good, especially cold, straight out of the fridge.
Chewy and peanut buttery on the inside, crackly and chocolaty on the outside and seriously the best flavor combination around.
Peanut Butter Buckeye Balls
Why you’ll love this recipe
- They’re a no-bake treat made with just 5 ingredients.
- Chocolate and peanut butter is the best.
- These buckeyes last for weeks, which means they make great edible gifts.
- A treat for special occasions or just because you’ve got a craving for something yummy.
Helpful Tools
- Mixing Bowls – I love the grippy bottom bowls.
- Baking Sheets – Use ones with a lip so your balls don’t go rolling around the kitchen.
- Cookie Scoop – The scoop makes it easy to scoop out even-sized balls.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Butter – Melted butter adds extra creaminess and buttery goodness to the center. It also helps to keep it soft and chewy.
- Powdered sugar – Sweetens the peanut butter without leaving any grittiness. Confectioners’ sugar also helps hold its shape.
- Peanut butter – Commercial, creamy peanut butter will hold together much better than natural peanut butter.
- Vanilla extract – For flavor. Use pure vanilla extract, rather than artificial, if you can.
- Melting chocolate – I went with Baker’s dipping chocolate. It’s really convenient because you melt it right in the container it comes in. No dirty dishes – dried chocolate is hard to clean!
How to make Peanut butter Buckeye Balls
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add all of the ingredients except the chocolate into a large bowl. Use an electric mixer to beat on low until everything is fully combined.
- Step Two: Use a cookie scoop or spoon to scoop out the mixture and use your hands to roll it into about a 1-inch ball. You might have 1.5-inches, depending on how much you’re scooping out. Place the rolled balls onto a parchment lined baking sheet and repeat the steps until you’ve used all the peanut butter mixture. Refrigerate them for an hour.
- Step Three: Melt the chocolate according to the package directions. It usually will be something along the lines of microwaving for a minute, stirring halfway. (30 seconds, stir, 30 seconds, stir).
- Step Four: Use a toothpick to poke the balls, dip them into the chocolate and let any excess chocolate drip off. I like to leave some of the peanut butter exposed. Set them back on the lined pan, leaving space in between each one, and repeat the process until you’re done.
- Step Five: Place the tray back in the fridge until the chocolate sets. Remove the toothpicks and use your fingers to smooth over the holes. Enjoy!
- I use melted butter, but room temperature, softened butter also works.
- You can swap the baker’s dipping chocolate for chocolate melting wafers, if desired.
- Avoid natural peanut butter. It tends to separate and has a different consistency than commercial peanut butter like Jif or Skippy.
- I love the contrast of the sweet peanut butter filling with dark chocolate but you can make these with semi-sweet chocolate or even milk chocolate if preferred.
Storage & Leftovers
How to store leftovers
These don’t last long in my house! But if you do have leftovers, they should keep for about 2 weeks in an airtight container in the fridge. They’re really good cold!
Freezing Instructions
You can freeze buckeye balls. Once the chocolate has set, place them in an airtight container or freezer bag, in a single layer, and freeze for up to two months.
Need more chocolate and peanut butter in your life? Try these:
Chocolate Chip Peanut Butter Cookie Cups
Brownie Butter Peanut Butter Cheesecake
Chocolate Peanut Butter Eclair Dessert
Click here to view my entire collection of dessert recipes.
Peanut Butter Balls Recipe aka Buckeye Balls
Ingredients
- ¼ cup butter melted
- 1 ¾ cup powdered sugar
- ¾ cup peanut butter
- ½ teaspoon vanilla
- 7 oz Baker’s dark chocolate dipping chocolate
Instructions
- Line a baking sheet with parchment or wax paper and set aside.
- In a large bowl, add the melted butter, powdered sugar, peanut butter, and vanilla. Beat on low with an electric mixer until fully combined.1/4 cup butter, 1 3/4 cup powdered sugar, 3/4 cup peanut butter, 1/2 teaspoon vanilla
- Using a cookie scoop (or a spoon), scoop the mixture and roll into approximately 1" to 1.5" balls. Place on your prepared pan and repeat until you’re out of mixture.
- Put the pan of balls in the fridge for at least an hour to firm up.
- Melt the chocolate according to the directions (30 seconds, stir, 30 seconds, stir).7 oz Baker’s dark chocolate dipping chocolate
- Use a toothpick to poke the balls, dip into the chocolate (I left the tops exposed), let any excess chocolate drip off, then place back on the parchment lined pan. Repeat until you’re done.
- Place back in the fridge to allow the chocolate to set.
- Once they were done, I removed all the toothpicks and smoothed over the hole marks.
- Enjoy!
Notes
- Peanut Butter Balls will keep for up to 2 weeks in an airtight container in a fridge.
- You’ll want to use a commercial peanut butter like Jif or Skippy, not a natural peanut butter that will separate.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published December 16, 2013; photos and text updated April 2025
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Looks great!! I love that Bakers chocolate too!!
Awww, my mom used to always make these for Christmas, but has stopped in recent years. I totally miss them. And they MUST be refrigerated in my book 🙂
I love that Ghirardelli chocolate! I use it all the time at Christmas. I will have to try the Baker’s chocolate.
Isn’t it the best? I just got a giant bag from Sam’s Club =)
Yum! I made some brownie buckeye bars last weekend that I think are probably the easier version of these. They were amazing so I can only imagine how yours came out.
Happy baking!
Mmm buckeye bars sound amazing! Good idea =)
Hey Melissa,
I found your peanut butter balls featured at Wednesday Whatsits! They look fabulous and brought back a lot of memories as my mother made these every year when I was little.
Will have to make them this year with my kids!
We’ve always just called them buckeyes in Ohio 🙂 Thanks for sharing your recipe though, they look great!