Christmas Cookie Recipes: Peanut Butter Balls (Buckeyes)
My Mom and I have been baking fools since I arrived at her home on Monday. We’ve made Melt in Your Mouth Pumpkin cookies, Peanut Butter Blossom cookies (my favorite) and now Peanut Butter Balls (Buckeyes). These were easy to make but the dipping was interesting. I kept losing them in the chocolate.
Peanut Butter Balls (Buckeyes)
- 2 cups creamy peanut butter
- 1/4 cup unsalted butter (we used salted and skipped the salt)
- 1/4 teaspoon salt (skip this if you use salted butter)
- 1/2 teaspoon vanilla extract
- 2 1/2 cups powered sugar
- 9 ounces semi sweet chocolate, coarsely chopped (we used an entire bag of chocolate chips)
- 1 Tablespoon shortening
Line two baking sheets with parchment or wax paper.
Place the peanut butter, butter (and salt) in a microwave safe bowl. Heat in the microwave for about one minute or until just soft (check and stir every 20-30 seconds). Stir in the vanilla extract and powdered sugar and mit until it has the consistency of a stiff dough (add more sugar if necessary).
Roll the dough into 1 inch round balls. Place on the cookie sheets and refrigerate until firm (we left them in the fridge overnight).
Melt the chocolate and shortening in a double boiler (or we did our in the microwave, just be careful, it will burn easily). Stick a toothpick into the top of the peanut butter ball and dip it into the melted chocolate leaving the top quarter of each ball undipped. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen.
Makes about 60 pieces, depending on size.