Buckeyes

Name: Buckeyes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: United States
Ingredients: 1 1/2 cups (384 g) creamy peanut butter (conventional, not natural); 1/2 cup (1 stick/113 g) unsalted butter, softened; 1 teaspoon (5 ml) vanilla extract; 1/4 teaspoon (1.5 g) fine salt; 3 cups (360 g) powdered sugar, sifted; 12 oz (340 g) semisweet chocolate, chopped; 2 teaspoons (10 ml) neutral vegetable oil

Buckeyes Say it: BUK-eyeze

By the Passport Plate editors. Published November 5, 2026.

Jump to recipe Pin it

Buckeyes are no-bake peanut butter candies from Ohio, named for the shiny nut of the Ohio buckeye tree. A creamy, salty-sweet peanut butter filling is rolled into balls, chilled, and partially dipped in chocolate so a bare circle remains at the top. They appear on holiday cookie trays, at bake sales, and around game-day tables. The pleasure is in the contrast: smooth chocolate over a tender peanut butter center, with just enough salt to keep the sweetness in check.

Buckeyes

Pronounced BUK-eyeze

Serves: 20
Prep: 30 min
Cook: 10 min
Total: 40 min
Level: Easy

Also egg-free.

Allergens: contains milk, peanuts, soy. Check labels on packaged ingredients.

Ingredients

20 servings

For the peanut butter centers

1 1/2 cups (384 g)384 g (1 1/2 cups) creamy peanut butter (conventional, not natural)
1/2 cup (1 stick/113 g)1 stick/113 g (1/2 cup) unsalted butter, softened
1 teaspoon (5 ml)5 ml (1 teaspoon) vanilla extract
1/4 teaspoon (1.5 g)1.5 g (1/4 teaspoon) fine salt
3 cups (360 g)360 g (3 cups) powdered sugar, sifted

For the chocolate coating

12 oz (340 g)340 g (12 oz) semisweet chocolate, chopped
2 teaspoons (10 ml)10 ml (2 teaspoons) neutral vegetable oil

Method

Line a large baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the peanut butter, butter, vanilla, and salt until smooth and evenly combined, about 1 minute.
Add the sifted powdered sugar in three additions on low speed, scraping the bowl between additions, until a stiff, smooth dough forms. It should hold together when pressed and not feel wet.
Roll the dough into 1-inch (2.5 cm) balls, using about 1 tablespoon (15 ml) for each; you should get about 40. Place them on the lined sheet and chill for 30 minutes, until firm to the touch.
Melt the chocolate with the oil in a heatproof bowl set over barely simmering water, stirring often, until smooth and glossy; remove from the heat and let cool for 2-3 minutes. Alternatively, microwave in 20-second bursts, stirring between each.
Push a toothpick into the top of a chilled peanut butter ball. Dip it into the chocolate, leaving the top quarter bare, then lift and let the excess chocolate drip back into the bowl.
Return the buckeye to the lined sheet and gently twist out the toothpick; smooth the small hole with a fingertip if you like. Repeat with the remaining balls, keeping them chilled as you work.
Chill the buckeyes for 20-30 minutes, until the chocolate is set and matte. Store in an airtight container in the refrigerator.

Regional variants

Some Ohio cooks add 1/2 cup (40 g) crushed graham crackers or crisp rice cereal to the peanut butter mixture for crunch, or drizzle white chocolate over the exposed peanut butter circle.

Cook's notes

Use conventional creamy peanut butter, not natural-style, so the centers hold their shape and stay smooth.
Keep the peanut butter balls well chilled before dipping; warm centers slide off the toothpick and make the chocolate coating uneven.
If the melted chocolate thickens while you work, set the bowl back over the warm water for a few seconds and stir until fluid again.

Serve with

Pack them on a holiday cookie tray or serve with cold milk and coffee.

Make ahead and storage

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months; let chilled candies stand at room temperature for 10 minutes before serving.

Buckeyes