JIF® Buckeyes

JIF® Buckeyes

106 Reviews 15 Pics
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  JIF®

“Peanut butter balls are dipped in chocolate to resemble buckeyes.”

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Adjust Servings

Original recipe yields 5 dozen cookies


  1. Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
  2. Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
  3. Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

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Reviews (106)

Rate This Recipe


Don't know how these could possibly be any better. Murderously silken in texture and decadently smooth in peanutty flavor. Had no trouble dipping them in the chocolate after about an hour in the fridge. Messy work, but well worth the clean-up. I shaped them into eggs for Easter, dipped in bittersweet chocolate and then drizzled with white chocolate. Easiest way to dip: wear latex gloves. Put a Tb or so of melted chocolate in the palm of your non-dominant hand. Roll the refrigerated center around in it and place on waxed paper. Keeps the mess very minimal. This will give you a nice, light coating. If you want a thicker coat, wait until the first coat solidifies, and repeat. Double dipping gives a luxuriously thick layer of chocolate. Fast, fast, fast this way, and as painless as possible. For highest sheen, melt chocolate in a double boiler off heat. First boil the water in the bottom, remove from heat and place the top over the water. Reboil water as necessary (removing the top part) and put the chocolate back over after you removed it from the heat. Do this whenever the chocolate gets too thick, as well. BTW, don't omit the salt in the filling as it provides necessary counterpoint to the otherwise relentless sweetness. Tastes reminiscent of Reese's Peanut Butter Cups, but worlds better, like they came from an old-world confectionary! BTW, if shaping them as buckeyes, recipe only makes about 48 - 1" diameter balls. If you want 60, then roll to about 3/4".



The best peanut butter ball I've ever tried. Very smooth. My husband even likes them without the chocolate on them!

Melissa G

Melissa G

These came out creamy and just the right balance of sweetness and saltiness. One thing I did that isn't in the recipe is to put the peanut butter mixture in the freezer for about 30 minutes before forming them into balls. It made it much easier to form. I then put the balls in the freezer for another 30 minutes before dipping it in the chocolate. This made them nice and firm. Awesome recipe!

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Amount Per Serving (60 total)

  • Calories
  • 109 cal
  • 5%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 55 mg
  • 2%

Based on a 2,000 calorie diet



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Decadent Peanut Butter Pie


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Jif(R) Peanut Butter Fudge