"Peanut butter balls dipped in chocolate." — Y L Johnson
Watch video tips and tricks
graham cracker crumbs
1 1/2 cups
semisweet chocolate chips
The peanut butter mixture in this recipe isn't stiff enough. I made it as directed, but I would definitely gradually add more powdered sugar the next time. If you do make it as is, put your toothpicks into the peanut butter balls before refrigerating. I did this and it helped keep them on the toothpicks. The flavor is excellent. They're just a little difficult to work with. I also found that the recipe makes far more than listed. I used a small cookie scoop to keep them all the same size and I got 153 buckeyes out of it rather than the 60 stated on the recipe.
The peanut butter mixture was the sloppiest substance I have ever worked with. It had to be frozen or it would not stay on the tooth pick. It was incredibly soft otherwise.
I needed more chocolate chips than called for. I used 2 1/2 bags.
I needed a lot more chocolate to coat all the peanut butter wads I had rolled which were an absolute mess. The mixture just doesn't get firm or allow you to work it into spherical balls. I ended up with chocolate peanut butter blobs. I wasn't that crazy about the taste either. I've had other people's buckeyes that have had a much more balanced flavor.
This has been an all time family favorite in our house.
My mom has made these for years. They are the best food in the world.
* Percent Daily Values are based on a 2,000 calorie diet.
Buckeye Cookies II
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 291
These tasty no-bake cookies are made with oatmeal, peanut butter, and cocoa.
See how to make these peanut butter cocoa-flavored cookies.
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.