Buckeye Cookies II6 Reviews
“Peanut butter balls dipped in chocolate.” - by Y L Johnson
Original recipe yields 5 dozen
- Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
- Refrigerate for 8 hours or overnight.
- 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.
Amount Per Serving (30 total)
- 475 cal
- 32.3 g
- 43.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 toothpic..." See moreks 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."
Buckeye Balls II
Basic Peanut Butter Cookies
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