Peanut Butter Buckeyes
Prep time
Cook time
Total time
A sweet, creamy, melt in your mouth truffle filled with peanut butter and dipped in dark chocolate.
Serves: 32
  • ¾ cup peanut butter, salted, creamy
  • ¼ cup butter, softened
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar
  • 1 cup dark chocolate, broken into pieces
  1. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, beat together, peanut butter, butter, vanilla extract and powdered sugar until it pulls away from the side of the bowl and becomes crumbly.
  3. Take about a teaspoon size amount of dough and roll into a ball, place the ball onto the prepared cookie sheet. Repeat this process until no dough remains. Add a toothpick into each ball and place in the freezer for 30 minutes.
  4. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Dip the balls ¾'s of the way, one at a time, in the melted chocolate. You want to leave a little bit of the peanut butter showing on top (buckeye look). Remove excess chocolate. Place back onto parchment lined cookie sheet. Remove toothpick. Smooth over holes (I didn't ). Refrigerate until firm.
  5. Store in the refrigerator.
Calories per buckeye: 102, Fat: 6.4, Sodium: 27, Potassium: 40, Carbs: 11, Fiber: 1, Sugar: 9.5, Protein: 2

Note: Calories are a little less because I had a little bit of chocolate leftover.
Nutrition Information
Serving size: 1
Recipe by PB + P Design at