Prep time: 20 mins | Chill time: 30 mins | Yields: 30–35 balls
Ingredients
Peanut Butter Center
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
3 cups powdered sugar
1/4 tsp salt
Chocolate Coating
2 cups milk chocolate or semi-sweet chocolate chips
1 tbsp vegetable oil or coconut oil
Instructions
1. Mix Center: In a large bowl, beat the creamy peanut butter, softened butter, vanilla extract, and salt until smooth.
2. Add Powdered Sugar: Gradually stir in the powdered sugar until a soft, pliable dough forms that can easily be rolled into balls without sticking to your hands.
3. Roll & Chill: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 20–30 minutes until firm.
4. Melt Chocolate: Combine chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
5. Dip: Using a toothpick or fork, dip each chilled peanut butter ball into the melted chocolate to coat completely (or leave a small circle exposed at the top for a classic buckeye look). Tap off any excess chocolate.
6. Set: Return the coated balls to the parchment paper and chill in the refrigerator for 15 minutes until the chocolate shell sets completely. Store in an airtight container in the fridge.