Whether you consider these a cookie or a candy, Buckeye Cookies are a favorite of our entire family! So of course I have to make a double batch when I make these delicious peanut butter and chocolate dipped cookies that are not baked and have no eggs in them.
I have had this recipe since I was in Jr High School. I was babysitting a little girl named Amy and found a bowl of these Buckeye Cookies in their refrigerator. The parents always said to help myself to the food and I think I ate half of the bowl of these delicious Buckeye Cookies! I was washing their dishes and next to the sink I saw the recipe! I quickly found a piece of paper and copied it down, over 40 years ago!
The ironic thing about these cookies is that when I was a child, we had a gigantic buckeye tree in our front yard. I can remember picking buckeyes up every year from that tree. I don’t think a year went by when that tree didn’t drop hundreds of buckeyes. Such a messy tree when the buckeyes dropped but the tree made beautiful flower blooms in the spring. We always made things out of the buckeyes, necklaces being my favorite. These cookies look exactly like the real buckeyes look.
In a large mixing bowl, cream
butter and peanut butter together.
Add vanilla and mix.
I do this with a mixer but it
can also be done by hand.
Add and mix the sifted powdered
sugar 1/2 cup at a time until the
peanut butter mixture doesn’t
stick to your hands and
can be rolled into a ball.
The mixture will be very soft so roll
gently for creamier Buckeye Cookies.
Place waxed paper on a baking sheet.
Roll the peanut butter mixture into small
balls, about 1″. Place the balls on the
waxed paper without touching each
other. Cover the cookies with plastic
wrap and place the entire tray in
a cold spot like the refrigerator
so the cookies will set up.
In a double boiler over medium
low heat, melt the wax.
Add the chocolate chips and stir until
completely melted and creamy smooth.
Take about 10 cookies out of the
cold and lay them on a plate.
Take each cookie and place a
toothpick in the center pushing
it about half way into the cookie.
Remove the double boiler from the
heat and place it on a hot pad.
Hold on to the toothpick and dip the
cookie into the chocolate leaving a
circle area on top uncoated.
Place the chocolate dipped cookies
onto a clean piece of waxed paper
on the counter top. Let sit for about
1/2 hour to set up. Place back onto
the baking sheet that is covered in a
clean sheet of waxed paper and put
back into the cold area again. After
an hour you can put the cookies
in an air tight bowl separating each
layer with a piece of waxed paper.
Refrigerate until ready to eat and serve.
- 1 cup creamy peanut butter
- 2 sticks butter, softened
- 1 tsp vanilla extract
- 1-12 oz. bag of semi-sweet chocolate chips
- 1# powdered sugar (approximately)
- 1/2 block paraffin wax
- In a large mixing bowl cream the butter and the peanut butter (I use a mixer). Add vanilla and mix until combined. This can be done in a mixer or by hand.
- Sift the powdered sugar and add it to the peanut butter mixture 1/2 cup at a time, mixing well each time you add it. You will know you have added enough powdered sugar when you can pick up a clump of the mixture and it does not stick to your hand and it can be gently rolled into a ball. Roll the mixture into 1″ balls.
- Place the balls onto a waxed paper covered baking sheet making sure they do not touch. Cover the cookies with plastic wrap and place the tray in a cold location like the refrigerator for an hour or two.
- In a double boiler over medium low heat, melt the paraffin wax. Add the chocolate chips, stir until melted and the chocolate is creamy smooth.
- Put about 10 cookies on a plate for each cycle of dipping. The rest of the cookies need to be kept cold and firm in order to dip into the chocolate. If the toothpick doesn’t stay in the cookie to dip they aren’t cold enough.
- Lay a long sheet of waxed paper on the counter.
- Using a toothpick, stab the cookie and hold the toothpick to dip the ball into the chocolate, leaving a round circle uncoated at the top of the cookie to look like a buckeye. Place the chocolate dipped Buckeye onto the waxed paper on the counter. Repeat with the rest of the cookies. Let the cookies sit for 1/2 hour to set up.
- Place the chocolate coated cookie onto a clean waxed paper covered baking sheet. Place the tray back into the cold area to set up for about 1 hour.
- Store the cookies in an airtight container (with waxed paper between the layers) in the refrigerator until ready to serve.