Chocolate Peanut Butter Balls (Buckeye Balls)
Chocolate peanut butter balls, also known as Buckeyes, are a classic no-bake treat that’s always a hit. With their creamy peanut butter filling and smooth chocolate coating, they’re as easy to make as they are delicious!
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Chocolate Peanut Butter Buckeye Balls are my go-to whenever I want something sweet and easy to make for gifting around the holidays (or let’s be honest, year-round!). The blend of smooth peanut butter and chocolate makes them irresistible, and I’m sure you’ll agree once you try them!
Why I love this recipe
I love these peanut butter balls because peanut butter and chocolate are always a winning combo!
The no-bake recipe makes them super easy to prepare, and they’re perfect for any occasion, gift, party, or holiday. They can be made ahead and stored in the fridge, and they are easily customizable with sprinkles or extra chocolate drizzle for a fun touch!
Need more snack ideas? Don’t miss my Dark Chocolate Mint OREO Truffles or my traditional Peanut Butter Pie.
Ingredients
- powdered sugar or confectioners’ sugar
- creamy peanut butter – use no stir peanut butter, not natural
- unsalted butter
- dipping chocolate – Using dipping chocolate makes the process easier, but you can substitute chocolate chips, melting wafers, or almond bark. If you use chocolate chips, I recommend melting them over a double boiler with a bit of butter or shortening to prevent seizing.
Be sure to make room in your refrigerator for the chilling step before you start making your peanut butter balls. They will need to chill both before and after dipping in the chocolate.
Step by step
- Prepare the baking sheet: Line a plate or baking sheet with parchment paper.
- Make the peanut butter filling: In a mixer, combine peanut butter and butter on medium speed until fluffy. Slowly add powdered sugar and mix until fully incorporated.
- Form the peanut butter balls: Roll the peanut butter mixture into 1-inch balls and place them on the lined baking sheet. You can use a small cookie scoop if desired to ensure the balls are uniform size. If the dough is too soft or won’t roll into a ball, add powdered sugar a little at a time until it reaches the right consistency.
- Chill: Chill the balls for at least two hours or overnight.
- Dip in chocolate: After the balls are thoroughly chilled, melt the chocolate according to the package instructions. Dip the peanut butter balls into the chocolate and return them to the wax paper. To dip the balls in chocolate, I use a wooden skewer or toothpick. Dip the ball, tap the skewer to remove excess chocolate, then slide a fork under the ball with the skewer between the tines and place it on the baking tray.
- Chill: Chill for an additional two hours to allow the chocolate to fully set up before packaging or serving.
Tips for best results
- Don’t skip the chilling steps! Chilled peanut butter balls are easier to dip and hold their shape.
- If your hands or room are too warm, the peanut butter mixture will soften. Simply refrigerate or place in the freezer until they firm up.
- Add a fun touch with sprinkles or mini chocolate chips right after dipping. You can also drizzle extra melted chocolate on top after it hardens for extra flair.
Variations
Though these peanut butter balls are perfect as they are, there are many ways to make them your own.
You can use crunchy peanut butter or roll the balls in crushed nuts or sprinkles for extra crunch, or use dark chocolate instead of milk chocolate for a richer flavor.
Serving suggestions
These Buckeye Balls make a great addition to any party, serving as a quick and easy dessert that everyone will love. You can also package them in a cute gift box for a thoughtful homemade gift that is sure to impress.
Storage
Store the peanut butter balls in an airtight container for up to 2 weeks.
You can freeze buckeye balls as well! Simply layer in a freezer bag or freezer-safe container (affiliate link) with parchment paper separating the layers. They will keep up to 3 months. Thaw in the refrigerator.
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Chocolate Peanut Butter Balls (Buckeye Balls)
- Total Time: 4 hours 10 minutes
- Yield: 24 1x
Description
These no-bake Chocolate Peanut Butter Balls also called Buckeye Balls are like a homemade Reese’s cup, full of creamy peanut butter with a rich chocolate shell.
Ingredients
Ingredients
- 1 1/2 cup powdered sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons unsalted butter
- 7-ounce container dipping chocolate
Instructions
Instructions
- Line a plate or baking sheet with parchment paper.
- In a mixer, combine peanut butter and butter on medium speed until fluffy. Slowly add powdered sugar and mix until fully incorporated.
- Roll the peanut butter mixture into 1-inch balls and place them on the lined baking sheet. You can use a small cookie scoop if desired to ensure the balls are uniform size. If the dough is too soft or won’t roll into a ball, add powdered sugar a little at a time until it reaches the right consistency.
- Chill the balls for at least two hours or overnight.
- After the balls are thoroughly chilled, melt the chocolate according to the package instructions. Dip the peanut butter balls into the chocolate and return them to the wax paper. To dip the balls in chocolate, I use a wooden skewer or toothpick. Dip the ball, tap the skewer to remove excess chocolate, then slide a fork under the ball with the skewer between the tines and place it on the baking tray.
- Chill for an additional two hours to allow the chocolate to fully set up before packaging or serving.
Notes
- To dip the balls in chocolate, I use a wooden skewer. Dip the ball, tap the skewer to remove excess chocolate, then slide a fork under the ball with the skewer between the tines and place it on the baking tray.
- If the dough is too soft or won’t roll into a ball, add powdered sugar a little at a time until it reaches the right consistency.
- Prep Time: 10 minutes
- Category: Dessert
- Method: none
- Cuisine: American
Nutrition
- Serving Size: 1 chocolate peanut butter ball
- Calories: 135
- Sugar: 17.4 g
- Sodium: 19.3 mg
- Fat: 6.7 g
- Carbohydrates: 18.7 g
- Protein: 1.9 g
- Cholesterol: 3.8 mg
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Yum!
turned out perfectly, thank you!
These look delicious! How much does this recipe make approximately?
it makes about two dozen Athena, I apologize for forgetting to include that, I’ve updated the recipe card! ~Melissa
YUM….