- YIELD: 50 pieces
“Our eCommerce Manager, Marie, shared her family's favorite, Crunchy Buckeyes. Perfect for a cookie exchange, these are simple enough to make while chatting!”— David Tip: You can skip a step in this recipe by using crunchy peanut butter and omitting the chopped peanuts. You will get the same crunch!
|1||cup peanut butter|
|1||(4-oz) stick margarine, softened|
|1||tsp vanilla extract|
|½||lb powdered sugar|
|⅓||cup peanuts, roasted, salted & finely chopped|
|1-½||cup semisweet chocolate chips|
Line 2 cookie sheets with parchment paper and set aside. Cream the peanut butter, margarine, and vanilla extract in the bowl of a stand mixer, fitted with a paddle attachment. Add the powdered sugar to the peanut butter mixture in 3 steps, mixing well after each addition. Next, add the peanuts and mix until evenly distributed. Using a melon baller or small spoon, scoop the dough to form 1" balls. Place the balls onto the prepared cookie sheets and insert a toothpick into the middle of each ball. Place the cookie sheets in the freezer for 1–2 hours. While the peanut balls are freezing, melt the chocolate chips on top of a double boiler. Remove the balls from the freezer then dip each one into the melted chocolate, leaving a small area on the top to resemble a buckeye. Let the balls cool until the chocolate has hardened. Remove the toothpick and gently smooth the peanut butter mixture to cover the hole. Store the finished Buckeyes in the refrigerator or freezer.