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Buckeye Cookies

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April 20th, 2009 · Print Print

Buckeye Cookies from Sugarlaws

I had to listen to requests for these cookies for, um, about three months before I finally made them.

Yes, it’s a tough life being Katy’s fiance.  When you request a recipe that simple, easy, and (heaven forbid) no-bake, it is likely to take a while before your request becomes a Sugarlaws creation.  If, on the other hand, your request involves Thomas Keller, I will probably get to it that very day.

But on my sixth or seventh Saturday afternoon, I listened to poor Chad ask plaintively, “when am I going to get my buckeye cookies?”  And finally, I decided to make them.  (What’s that you say?  He could make them himself?  Um, it’s a little late for April Fool’s Day, people). 

And this is essentially a five minute recipe — very, very little work required for quite a nice final product.  I don’t know if these cookies are a southern thing, because I had never heard of them before Chad started asking for them — but I will, most likely, be making them again (upon request, of course).  And since these were both incredibly easy and drop-dead delicious, I think you’ll all like them as much as he does.

Buckeye Cookies from Sugarlaws

Buckeyes

INGREDIENTS
3/4 cups peanut butter
1 stick butter, softened
1/2 teaspoon vanilla extract
3 cups confectioners’ sugar
4 ounces good quality dark chocolate
1/3 cup white chocolate chips

DIRECTIONS
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners sugar.  Roll into tablespoon-sized balls and place on a waxed paper-lined cookie sheet.  Chill in your freezer about 30 minutes, or until firm.

Microwave the chocolate chips for 30 seconds, and stir.  If the chocolate isn’t fully melted, microwave for another 30 seconds, stirring again.  Dip frozen peanut butter balls in chocolate, about halfway up the cookie.  Melt the white chocolate the same way, and drizzle it over each of the cookies.  Refrigerate until ready to serve.

Makes about 20 cookies.

Buckeye Cookies from Sugarlaws


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Tags: desserts · food



23 responses so far ↓

  • 1 Nirvana // Apr 20, 2009 at 6:19 am

    These look so delightful — your cooking is always so pretty :) mine always ends up being a sloppy mess – but as long as it tastes good I’m okay with it :)

  • 2 Pearl // Apr 20, 2009 at 6:25 am

    that’s a very cool and simple cookie recipe.  i’ve never heard of it before – is chad from the south?

  • 3 VeggieGirl // Apr 20, 2009 at 7:06 am

    That’s the classic treat of my home state!! Love them :-)

  • 4 Eliana // Apr 20, 2009 at 7:08 am

    As with everything you make, these look incredible.  I love that they are so simple to make.

  • 5 karyn // Apr 20, 2009 at 7:12 am

    Buckeye’s are sooo good!  I love them.  BTW, they are from Ohio, the Buckeye State!

  • 6 maris // Apr 20, 2009 at 7:29 am

    I have always heard about buckeyes but honestly, have never had ANY idea what they are!

  • 7 Erin // Apr 20, 2009 at 9:55 am

    I love buckeyes!  These look great.  Chocolate and peanut butter is my number one weakness!

  • 8 Sara // Apr 20, 2009 at 10:21 am

    Its totally an Ohio thing, the Buckeye State. That’s where all my family is, and we always come back with boxes of peanut butter buckeye candies when we visit. I LOVE peanut butter and chocolate together, its a perfect combination :)

  • 9 Mo // Apr 20, 2009 at 12:04 pm

    Yup, buckeyes are definitely an Ohio dessert.  The way I make them is with peanut butter, powdered sugar, vanilla, and ground up graham cracker crumbs (I have seen recipes that use puffed rice cereal for the binder instead, but I don’t think the end result is as tasty).  Then I dip the entire ball in melted chocolate. 

    I make a huge batch every year to give to friends as holiday gifts.  I may have to decorate mine with some white chocolate this year… it sounds like a good variation.

  • 10 Annabelle // Apr 20, 2009 at 12:21 pm

    We have a buckeye tree growing in our backyeard (Indiana).
    The nut when peeled from it’s easy to open covering is a shinyi brown with a circular whitish eye.  So you do dip the entire nut up to the near top leaving a circular area undipped.  Although very pretty true Buckeye cookies are not drizzled with white chocolate.

  • 11 ttfn300 // Apr 20, 2009 at 5:00 pm

    LOVE buckeyes :) anything that involves pb is a winner in my book!

  • 12 Jodye // Apr 20, 2009 at 8:29 pm

    Mmm, these look like the perfect treat!

  • 13 Elyse // Apr 22, 2009 at 8:24 am

    Wow!  I’m glad you finally gave into Chad’s pinings for these cookies.  They look fabulous.  I mean, just incredible!  I love Buckeyes, and the idea of a Buckeye “cookie” is just amazing!  Fabulous job.

  • 14 Debra Graybeal // Apr 22, 2009 at 11:58 pm

    I live in Alabama and my mother has made these for Christmas for as long as I can remember.  She just didn’t drizzle the White Chocolate over them.  Looks delicious!

  • 15 Handphone Solution // Apr 24, 2009 at 6:13 pm

    it’s look very delicious

  • 16 Mermaid Sweets // Apr 26, 2009 at 10:39 pm

    These are so cool, never heard of these before.  I am the same way with wanting challenges and stuff – or a new recipe – so requests sometimes take a backseat.

  • 17 snooky doodle // May 28, 2009 at 10:32 am

    these look so good! I just discovered your blog and I really like it. Fantastic recipes :)

  • 18 ali // Jun 4, 2009 at 7:22 pm

    these were so delicious, they’re just like reese’s!

  • 19 No-Bake Buckeyes « Sugar & Butter // Jun 14, 2009 at 6:44 am

    [...] I pulled this recipe from a fellow cooking blogger, Katy. [...]

  • 20 DJ // Dec 10, 2009 at 5:46 pm

    I love Buckeyes!  We are from Michigan and we make them every year for Christmas as far back as I can remember.  As far as I know, they originated in Ohio but I always assumed they were a regional thing.  We always use semi-sweet chocolate and never the white chocolate drizzle.  I bought dark chocolate to try this year… I cannot wait to try the dark!

  • 21 TL // Jan 1, 2010 at 7:12 am

    The Ohio State Bowl game is today and i was told these are a must!

    thanks!

  • 22 Ann // Jan 29, 2010 at 3:25 pm

    Got this recipe from Pittsburgh 3 Rivers Cookbook years ago. I dip totally in the choc, so not technically buckeyes in appearance, but using Hershey’s mini kisses for dipping makes them incredible. Freezing first makes choc. thicker. Also, I add a bit of paraffin to the chocolate & melt in double boiler.

  • 23 anickh // Oct 16, 2011 at 2:46 am

    I made these just last night. and even blogged on it!! great recipe(:

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