Recipe By Allison O'Brien
Published Dec 29th
Prep 45m Cook 10m Additional 30m Ready In 85m
Servings 5 dozen Calories 203.6

These are chocolate-covered balls of peanut butter and confectioners’ sugar.

Recipe Ingredients

  • 1 ½ cups creamy peanut butter
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening

Cooking Directions

  1. 1 Line a baking sheet with waxed paper; set aside.
  2. 2 In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
  3. 3 Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  4. 4 Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Nutrition Facts

  • Calories 203.6
  • Carbohydrate 22.8 g
  • Cholesterol 8.1 mg
  • Fat 12 g
  • Fiber 1.2 g
  • Protein 3.7 g
  • Saturated Fat 4.5 g
  • Sodium 81.2 mg
  • Sugar 20.7 g


  1. This is perfect! Here's the scoop on them being dry. You need to very carefully measure your ingredients. What I do is put all the powdered sugar except for the last cup. Mix it all together and slowly add the last cup of powdered sugar if needed. This will ensure that you get the perfect - Read more ...
  2. This is a great recipe. But I did cut the sugar down as suggested. I also upped the Peanut butter by a 1/2 cup for a more peanutty taste. I have made these every Christmas for the past 10 years. I also roll them place them on a cookie sheet and then stick the toothpick - Read more ...
  3. This is the best buckeye recipe i have ever made. I have read all the reviews. Do not pack down the powdered sugar!! lightly put the powdered sugar in the cup and level it off. The dough was not dry. GO BUCKS
  4. Why didn't I listen??? Four cups (sifted) was way too much sugar. Mine were very dry and crumbly. I used Jif and blue bonnet if that helps anyone. I'll definitely try again with 3 cups of sugar.
  5. I made this for the Ohio State football game last Saturday. I read most of the reviews and here are my tips. Only use 3 cups of powdered sugar if you don't sift it. Only add 1 cup at a time. The first cup you can use with a spoon, but the second and third - Read more ...
  6. All I can say is WOW!!!!! These are the best I have ever tasted!!! Even better than the bakery down the road that is noted for them(Just had one yesterday so I would have something to compare it to). I did change a few things though, I did decrease the 10x sugar to three cups - Read more ...
  7. I LOVE this recipe! I've made this recipe several times, and my favorite way to make them is to double the recipe, press the peanut butter part in a 9 x 9 glass pan, pour the melted chocolate over top, refrigerate, and then cut into small squares when thoroughly chilled. It saves the time of - Read more ...
  8. These were Awesome! Anyone that loves peanutbutter will love these! And they are relatively easy to make. Can be a little time consuming having to roll each one however, i've made far more time consuming candies that don't taste half as good as this. This is a really simple recipe to follow also. After I - Read more ...
  9. Wonderful but don't do as I did and make the mistake of not knowing that 4 cups of "sifted" sugar is much less than 4 cups of actual sugar right out of the box. I had to double my other ingredients to make it come out right. Stupidity on my part! But they turned out - Read more ...

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