One of my favorite childhood treats was peanut butter and chocolate buckeyes and today I’m sharing my own recipe.

These homemade sweet treats are a delicious no bake classic candy. They are perfect for year round gift giving and make a pretty party tray dessert!

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Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

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Peanut Butter Buckeyes

Makes approx 2 dozen

Ingredients

• 1 cup peanut butter
• ½ cup butter softened (1 stick)
• 1 tsp vanilla
• 1 lb box powdered sugar 3 1/2 cups
• 12 oz bag semi sweet chocolate chips
• 1 tbsp vegetable oil

Instructions

• Add peanut butter and softened butter to a large mixing bowl and blend with a mixer on medium until fluffy.
• Add vanilla then mix in powdered sugar a 1/2 cup at a time until fully incorporated. It may be crumbly at first but should blend together at the end.
• Chill mixture for 30 minutes in the refrigerator.
• Then scoop out with a spoon or small ice cream scoop and roll into balls with your hands.
• Place on a lined baking tray. You should have about 2 dozen.
• Stick a toothpick in the center of each ball.
• Chill peanut butter balls for another 30 minutes.
• Combine chocolate chips and oil in a small bowl.
• Microwave for 45 seconds on high. Stir and continue microwaving for 15 seconds until melted. Stir until smooth.
• Remove the balls from the fridge and holding onto the toothpicks, dip each in the bowl of chocolate leaving about 1/4 peanut butter on top.
• Place in rows on a lined pan and discard toothpicks.
• Smooth out the toothpick holes with your finger or a butter knife.
• Place the tray in the fridge to chill until ready to serve.

All you need are six basic ingredients to make these Buckeyes!

Add peanut butter and softened butter to a large mixing bowl. 

Blend with a mixer on medium until fluffy.

Add vanilla then mix in powdered sugar a 1/2 cup at a time until fully incorporated.

It may be crumbly at first but should blend together at the end.

Chill mixture for 30 minutes in the refrigerator. 
Then scoop out with a spoon or small ice cream scoop and roll into balls with your hands. 

Place on a lined baking tray. You should have about 2 dozen.

Stick a toothpick in the center of each ball.

Chill peanut butter balls for another 30 minutes.

Combine chocolate chips and oil in a small bowl.

Microwave for 45 seconds on high. Stir and continue microwaving for 15 seconds until melted. Stir until smooth.

Remove the balls from the fridge and holding onto the toothpicks, dip each in the bowl of chocolate leaving about 1/4 peanut butter on top.

Place in rows on a lined pan and discard toothpicks.

Smooth out the toothpick holes with your finger or a butter knife.

Place the tray in the fridge to chill until ready to serve. 

These treats make great gifts and look pretty on holiday dessert trays!

These no bake treats have a delicious fudge like texture.

Heart Shaped Thumbprint Cookies from Julie of The Little Kitchen
Red Velvet Cheesecake Swirl Brownies from Melissa of Persnickety Plates
Little Debbie Strawberry Shortcake Rolls Ice Cream from Rose of Rose Bakes
Salted Dark Chocolate Pistachio Cookie Bars from Jessica of A Kitchen Addiction
Red Velvet Swirl Cheesecake Brownies from Julie of Back To My Southern Roots
Dark Chocolate Covered Strawberry Latte from Lisa of Taste Cook Sip
Chocolate Valentine’s Day Cake for Two from Faith of An Edible Mosaic
Chocolate Petit Fours from Carlee of Cooking With Carlee
Iced Sugar Cookies from Nina of Crazy for Cookies and More
Valentine’s Fudge from Raquel of Organized Island
Pink Gin Fizz from Caroline of Caroline’s Cooking
Cherry Chocolate Chip Cake from Stefanie of Stef’s Eats and Sweets
Flourless Chunky Peanut Butter Blossoms from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Valentine’s Day Oatmeal M&M Cookies from Kelly of Kelly Lynn’s Sweets and Treats
Gluten free peanut butter cookies from Holly of A Baker’s House
Gluten Free Vanilla Cake with Pink Buttercream Frosting from Elaine of Small Farm Big Life
Small Batch Chocolate Chip Cookies from Courtney of Courtney’s Sweets
Small Batch Chocolate Cupcakes from Lisa of Blogghetti
Valentine’s Day M&M Cookie Bars from Jaclyn of Crayons & Cravings
Red Velvet Baked Doughnuts from Sue of It’s Okay to Eat the Cupcake
Soft Iced Pumpkin Cookies from Laura of Untwisted Vintage
Guava Pink Peppercorn Margaritas from Courtney of Cook Like a Champion
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt from Lisa of Garlic & zest
Shortbread Hearts of Love from TammyJo of The Chocolate Cult
Valentine Sugar Cookies from Gwynn of Swirls of Flavor
Rhubarb Raspberry Tart from Betsy of The JavaCupcake Blog
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Best Stout Beer Tiramisu from Linda of Ketchup with Linda
Creamed Chipped Beef from Rebekah of Kitchen Gidget
Bakery Style Peanut Butter Cookies from Becca of The Salted Cookie
Candy Trains from Sarah of Sarah Cooks the Books
Star Wars Grogu Heart Cookies to Support Cookies for Kids Cancer from Jenn of justJENN recipes
Peanut Butter Buckeyes from Nicole of For the Love of Food

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Double Chocolate Buckeye Cookies

Makes 3 dozen cookies

Ingredients

• 1 stick {1/2 cups} butter softened
• 3 eggs
• 1 cup brown sugar
• 1/2 sugar
• 2 cups semi sweet chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar

Instructions

• Preheat oven to 350 degrees.
• Line 2 baking sheets and set aside.
• In a large bowl add flour, cocoa powder, salt, and baking powder. Mix to combine and set aside.
• In a large mixing bowl add softened butter and brown and white sugar.
• Mix on medium speed until smooth then mix in eggs and vanilla.
• With the mixer on low slowly add the flour mixture until combined.
• Turn the mixer off and pour in chocolate chips and gently stir.
• Using a small scoop, scoop out dough and place in rows on baking sheets {I baked in batches and filled 3 baking sheets}.
• In a separate bowl add powdered sugar and peanut butter.
• Mix well {I like to use a hand mixer} until combined.
• Using a small spoon or a melon baller scoop out balls of peanut butter and roll into balls in your hand.
• Press each ball into the center of each chocolate cookie flattening slightly.
• Bake for 10 minutes and let cool slightly before removing to a cooling rack.

 In a large bowl add flour, cocoa powder, salt, and baking powder. Mix to combine and set aside.

In a large mixing bowl add softened butter and brown and white sugar. 

Mix on medium speed until smooth.

Mix in eggs and vanilla.

With the mixer on low slowly add the flour mixture until combined. 

Turn the mixer off and pour in chocolate chips.

Gently stir.

Using a small scoop, scoop out dough and place in rows on baking sheets

 {I baked in batches and filled 3 baking sheets}.

In a separate bowl add powdered sugar and peanut butter.

Mix well {I like to use a hand mixer} until combined.

Using a small spoon or a melon baller scoop out balls of peanut butter. 

Roll into small balls in your hand.

 Press each ball into the center of each chocolate cookie flattening slightly.

 Bake for 10 minutes at 350 degrees.

Let cool slightly before removing to a cooling rack.

 These delicious treats are perfect for shipping to friends and family for the holidays!

Find my other favorite holiday cookies here.

 

Check out the Food Blogger Love Cookie Exchange Recipes here!

An InLinkz Link-up

The post Double Chocolate Buckeye Cookies for the Food Blogger Love Cookie Exchange appeared first on For the Love of Food.