Buckeye Peanut Butter Cookies

My aunt shipped a tin of buckeye cookies from Columbus every December, and they never survived past December 26th in our house. Something about that裸露的peanut butter top poking out of the chocolate shell made them impossible to stop eating. Years later I tried making them myself and burned through three bowls of seized chocolate before I learned that even a single drop of water is enough to ruin your coating. The fourth batch finally looked like the real thing, and I ate six of them standing at the counter before anyone else got home.

I brought a batch to a friend moving out of her apartment and we ended up sitting on the floor surrounded by boxes, eating buckeyes instead of packing. She told me they tasted exactly like the ones her Ohio grandmother made, and I had to admit I had no idea what a real buckeye nut even looked like until I googled it that night.

Ingredients

• Creamy peanut butter (1 1/2 cups): Use the commercial kind, not the natural stir variety, because the stabilizers help the dough hold together without turning greasy.
• Unsalted butter, softened (1/2 cup): Pull it out of the fridge an hour ahead so it blends seamlessly into the peanut butter without leaving cold lumps.
• Vanilla extract (1 tsp): A small amount rounds out the sweetness and makes the peanut flavor taste more complex than it actually is.
• Fine sea salt (1/2 tsp): This tiny pinch prevents the filling from tasting flat and one dimensional.
• Powdered sugar (3 1/2 cups): Add it gradually and expect the dough to get very stiff, which is exactly what you want.
• Semisweet or dark chocolate chips (10 oz): Dark chocolate gives a bitter contrast that balances the sweet filling better than milk chocolate ever could.
• Coconut oil or vegetable shortening (1 tbsp, optional): This thins the melted chocolate just enough for a smooth, professional looking dip.

Instructions

Beat the filling base:

In a large mixing bowl, beat the peanut butter, softened butter, vanilla extract, and salt until the mixture looks uniformly creamy and no butter streaks remain.

Work in the sugar:

Add the powdered sugar in stages, mixing on low speed at first to avoid a white dust cloud in your kitchen, then increasing speed until a thick dough forms that pulls away from the sides of the bowl.

Roll into balls:

Scoop heaping teaspoonfuls and roll them between your palms until perfectly round, placing each one on a parchment lined baking sheet as you go.

Chill until firm:

Slide the tray into the refrigerator for at least 30 minutes so the peanut butter balls hold their shape during dipping and do not crumble into the chocolate.

Melt the chocolate:

In a microwave safe bowl, heat the chocolate chips with coconut oil in 30 second bursts, stirring between each interval until the coating is glossy and completely smooth.

Dip each ball:

Poke a toothpick into a chilled ball and lower it into the chocolate, leaving the top quarter uncovered so it resembles an actual buckeye, then lift straight out and let excess drip off.

Smooth and set:

Return each dipped cookie to the parchment, gently remove the toothpick, and use a barely damp finger to smooth over the tiny hole if it bothers you.

Refrigerate to finish:

Chill the tray for about 20 minutes until the chocolate shell is firm to the touch and no longer tacky.

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One New Years Eve I set out a plate of these next to the champagne and watched every single adult in the room gravitate toward the buckeyes instead of the fancy French pastries I had also bought.

What If I Want Some Crunch?

Swap the creamy peanut butter for chunky and you get little nuggets of peanut running through the filling that make each bite more interesting. My cousin called them rustic, which I think was her polite way of saying they looked slightly less perfect but tasted better.

White Chocolate Variation

White chocolate coating turns these into something that looks almost bridal and tastes considerably sweeter. I made a half batch this way for a baby shower once and people kept asking what flavor they were, surprised that something so plain looking could be so addictive.

Storage That Actually Works

Keep them in a single layer in an airtight container in the refrigerator and they stay good for up to two weeks, though mine have never lasted more than three days. Separate layers with parchment paper so the chocolate shells do not stick together and scuff each other up.

• Freeze them in a sealed container for up to three months and thaw overnight in the fridge.
• Transport them chilled so the chocolate does not soften and pick up fingerprints.
• Always store them away from strong smelling foods because peanut butter absorbs odors like a sponge.

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Every time I make these I think of that cardboard shipping box from Ohio, crinkled newspaper stuffing, and a tin that rattled with the promise of something worth waiting all year for. They are small, unpretentious, and absolutely impossible to eat just one of.

Questions & Answers About the Recipe

→ Why are they called buckeye cookies?

They are named after the buckeye nut, the seed of the Ohio buckeye tree. The partially dipped chocolate coating leaves a circle of peanut butter exposed on top, closely resembling the appearance of the actual buckeye nut.

→ Do I need to bake these cookies?

No, these are entirely no-bake. The only heat required is melting the chocolate coating in the microwave. The peanut butter balls set up in the refrigerator, making them a quick and easy treat.

→ Can I use natural peanut butter for the filling?

Standard creamy peanut butter works best because it has stabilizers that help the filling hold its shape. Natural peanut butter that separates can make the dough too oily or soft. If using natural, be sure to stir it thoroughly and consider adding extra powdered sugar to firm up the dough.

→ How should I store leftover buckeye cookies?

Store them in an airtight container in the refrigerator for up to two weeks. You can also freeze them for up to three months. Let them sit at room temperature for about 10 to 15 minutes before serving for a softer, creamier texture.

→ What type of chocolate works best for the coating?

Semisweet or dark chocolate chips are traditional and provide a nice contrast to the sweet peanut butter filling. Adding a small amount of coconut oil or shortening helps thin the chocolate for a smoother, more even coating.

→ Why is my peanut butter filling too sticky to roll?

If the dough is too sticky, try refrigerating it for 15 to 20 minutes before rolling. You can also lightly dust your hands with powdered sugar. Adding a bit more powdered sugar to the mixture will also help firm it up.