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Buckeye Cookies II

Buckeye Cookies II

Y L Johnson

Y L Johnson

Peanut butter balls dipped in chocolate.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
  2. Refrigerate for 8 hours or overnight.
  3. Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
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Reviews

TERILIEL
15

TERILIEL

12/24/2003

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.

ELLISL
7

ELLISL

6/11/2003

I needed more chocolate chips than called for. I used 2 1/2 bags.

JONCOLSON
5

JONCOLSON

12/31/2002

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.

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