Buckeye Cookies II

Buckeye Cookies II

6 Reviews 1 Pic
Y L Johnson
Recipe by  Y L Johnson

“Peanut butter balls dipped in chocolate.”

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Adjust Servings

Original recipe yields 5 dozen



  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 (6)

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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.



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



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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Amount Per Serving (30 total)

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

Based on a 2,000 calorie diet



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Buckeye Balls II


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Basic Peanut Butter Cookies