These peanut butter balls (a.k.a. Buckeyes) are my favorite no-bake treats to make during the holidays. They feature a creamy peanut butter filling coated in chocolate, starring my not-so-secret ingredient for a smooth, glossy finish. If you love Reese’s Peanut Butter Cups, you’ll love this easy homemade candy!
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Of all the holiday treats I make this time of year, nothing feels more nostalgic than Buckeyes. This recipe is a bite-sized twist on my great-grandmother Momoo’s famous Peanut Butter Bars. Her bars were legendary in my family growing up, and turning them into no-bake peanut butter balls—rich, creamy peanut butter centers dipped in chocolate—felt like the natural evolution.
Why My Buckeye Balls Are So Good
- Ultra-creamy peanut butter centers. Smooth, rich and perfectly balanced. Think Reese’s peanut butter cup, but softer and more peanut-forward.
- Glossy chocolate coating. Made with real chocolate + coconut oil (no paraffin wax, no vegetable oil) for the best flavor and texture.
- Truly the easiest no-bake treats. No oven, no stovetop, no candy thermometer required.
- Made with just 6 simple ingredients. Chances are, you already have everything in your pantry.
- Make-ahead and freezer-friendly. Perfect for holiday gifting or stocking the freezer for a quick treat any time of year.
- Creamy peanut butter: For the best texture, use a processed creamy peanut butter like Jif or Skippy and skip the natural peanut butter. It’s great for sandwiches or snacking, but just like when making my peanut butter blossoms or monster cookies, it can separate and leave you with an oily, crumbly dough. And yes, you can use crunchy peanut butter if you like a little texture.
- Butter: Gives the filling a rich, creamy texture. You can use salted or unsalted butter, just make sure it’s at room temp before starting. If the butter is too soft or melted, the filling will be runny. I recommend letting it sit out on the counter for about 1 hour. Short on time? Check out my tips for how to soften butter quickly (and learn what properly softened butter actually means).
- Powdered sugar: This sweetens and firms up the peanut butter filling. Measure it first, then sift it. This helps avoid lumps and keeps the filling smooth.
- Vanilla extract: Just a splash enhances the flavor of these simple candies. If you have homemade vanilla extract in your pantry, this is a great place to use it.
- Chocolate chips: I prefer semisweet chocolate for buckeyes, but milk or dark chocolate both work if that’s what you prefer.
- Coconut oil: Helps thin the melted chocolate to smoothly coat the peanut butter balls and sets with a glossy finish. Vegetable oil works too if that’s what you have on hand.
See the recipe card for full information on ingredients and quantities.
Making these peanut butter balls dipped in chocolate couldn’t be easier. Let me walk you through the process so you know exactly what to expect at each step.
Start by creaming the butter until smooth. I use my stand mixer fitted with the paddle attachment, but a good ol’ electric hand mixer works great too. Add the peanut butter, vanilla and salt, and beat until everything is fully combined and creamy. It won’t be very thick yet (as you can see below).
Measure out the powdered sugar, then sift it. I like to sift it over a sheet of parchment paper so it’s easy to transfer into the mixer without making a mess. With the mixer running on low, add the powdered sugar a little at a time—I like to do this in three additions—scraping down the sides as needed.
You’re looking for a thick, smooth filling that holds its shape but is still easy to scoop (just like you can see in the photo below).
Use a small cookie scoop or two spoons to portion the mixture into heaping 1-tablespoon balls. Roll them gently between your palms and line them up on a parchment-lined baking sheet. Pop the pan into the freezer and freeze the balls for 30 minutes. Chilled peanut butter balls make dipping easier and help the chocolate set quickly and smoothly.
Just don’t leave them in the freezer longer than necessary. Dipping fully frozen peanut butter balls into chocolate can cause the coating to crack or slide off. If you plan to dip them later, transfer the balls to the fridge instead.
When you’re ready to dip, melt the chocolate chips and coconut oil together in a microwave-safe bowl (or a double boiler). Spear each ball with a toothpick or fork and dip it into the melted chocolate. For the classic buckeye look, coat about ¾ of the ball in chocolate, leaving a bit of the peanut butter showing at the top. Or go all in and coat the entire candy in chocolate!
Transfer to a parchment-lined baking sheet and repeat until you have all your buckeyes dipped. Let the chocolate set completely at room temperature or in the fridge. If you want to smooth over the toothpick holes, just dab them gently with your finger or a small spatula.
If you want a festive finish, sprinkle with flaky sea salt or holiday sprinkles while the chocolate is still wet. If you’ve made my chocolate turtles, you know I’m never skipping that final pinch of salt!
Allow the chocolate to set completely at room temperature or in the refrigerator. Serve chilled (my personal favorite!), arrange on a platter or tuck them into a holiday cookie box for gifting.
My #1 Tip for Success
Dip once and move on. Because the peanut butter filling is cold, the chocolate sets fast. That’s exactly what you want—but it also means this isn’t a double-dip situation. Trying to go back in for a second coat usually leads to thick, uneven chocolate. Stick to one dip, and you’ll have the best buckeye balls!
Storage and Freezing Instructions
Store in an airtight container in the refrigerator for up to 1 week. I actually prefer them chilled—the peanut butter center stays firm and creamy, and the chocolate has that perfect snap. They can sit out at room temperature for 1–2 hours for serving, but because the filling contains butter, I recommend returning leftovers to the fridge so they stay firm.
If you’re gifting these, keep them chilled until just before wrapping so the chocolate stays flawless.
Buckeye balls freeze like a dream, too! Store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Why are they called Buckeyes? I’m so glad you asked! Buckeyes get their name because they resemble the nut of the Ohio buckeye tree—dark brown on the outside with a lighter center peeking through. According to the Ohio Artisan Collective, these chocolate-dipped peanut butter treats originated in Ohio and became especially popular thanks to their strong ties to Ohio State football (they’re even the official state candy!). Today, they’re a favorite no-bake treat enjoyed year-round, but especially during the holidays in my house.
Ingredients
- 1/2 cup unsalted butter, at room temp
- 2 cups creamy peanut butter
- 1 1/2 teaspoons vanilla extract
- 3 1/4 cups powdered sugar, sifted
- 2 1/2 cups semisweet chocolate chips
- 1 Tablespoon coconut oil
Instructions
- Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the peanut butter, vanilla and ¼ teaspoon kosher salt and mix until well-combined.
- Add the powdered sugar in three increments, beating between each addition.
- Using an ice cream scoop or two small spoons, portion the dough into heaping 1-tablespoon balls and arrange them in a single layer on one of the prepared baking sheets. Freeze the dough balls until they are solid, a minimum 30 minutes.
- When ready to dip, melt the chocolate chips and coconut oil in a microwave-safe bowl on 30-second increments, stirring between each increment.
- Spear a dough ball with a toothpick or fork then dip it in the melted chocolate so that it’s covering roughly three-fourths of the dough. Transfer the dipped dough onto the second lined baking sheet then repeat the coating process with the remaining dough balls.
- Allow the chocolate to set before serving.
Kelly’s Notes
- Do not use natural peanut butter! It’s not emulsified and will lead to an oily dough. Instead, use a processed peanut butter like Skippy or Jif.
- Measure out the powdered sugar and then sift it.
- If the chocolate thickens as you’re working, simply reheat it in 30-second intervals, stirring between each, until smooth again.
- Dipping anything cold in melted chocolate will make the chocolate set very quickly, so dip once and move onward! Avoid trying to double-dip or you’ll get a thick, uneven coating.
- To store: Store buckeyes in an airtight container in the refrigerator for up to 1 week. They’re especially delicious served chilled.
- To freeze: Buckeyes freeze beautifully. Arrange in a single layer until firm, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before serving.
- This is a bite-sized version of my Great-grandmother Momoo’s Peanut Butter Bars.
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