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small peanut butter candy balls partly dipped in dark chocolate, each with a plain tan circle visible at the top, on an everyday plate
Andre Lewis

Buckeyes

Leave a small circle of peanut butter showing when you dip these. That's the recognizable buckeye look. The centers need to be firm before they meet warm chocolate or they'll slide off the dipping tool. Smooth the little hole on top afterward if it bothers you. These are rich candy bites rather than baked cookies, so small portions belong in the tin.
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Prep Time 35 minutes
Cook Time 3 minutes
Chilling, chocolate cooling and setting 52 minutes
Total Time 1 hour 30 minutes
Servings: 30
Ingredients Method

Ingredients
  

  • 1 cup creamy stabilized peanut butter
  • 4 tbsp unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 8 oz semisweet chocolate finely chopped
  • 1 tsp refined coconut oil

Method
 

  1. Beat peanut butter and butter until smooth. Mix in powdered sugar, vanilla and salt until a firm dough forms.
  2. Divide into 30 balls and set on a parchment-lined tray. Refrigerate for 30 minutes, additional to the listed active time, until firm enough to lift cleanly.
  3. Melt chocolate and coconut oil in a microwave-safe bowl at 50% power in 30-second bursts, stirring between bursts, for 2 to 3 minutes total. Let cool for 2 minutes so it is warm rather than hot.
  4. Insert a toothpick into each peanut butter ball and dip most of it in chocolate, leaving a small bare circle at the top. Let excess drip off, set back on the tray and remove the toothpick.
  5. Smooth the top holes gently with the back of a small spoon if desired. Refrigerate for 20 minutes until the chocolate sets, then store chilled in a covered container.