I made these Buckeyes before Christmas, and I’m finally just getting around to sharing them with all of y’all now. Mind you, not because they totally sucked eggs, because trust me, they didn’t suck in the very least, but because they were so darn stinkin’ good with a capital “G,” that they deserved their very own celebration. So, let’s all take a moment and celebrate “The Best Double Chocolate Buckeyes.”

For days on end, these were the little additions to my holiday cookie trays/tins that everyone kept asking me about over and over again. Forget the fact that I spent hours and hours slaving over a hot oven making cookies, these lil’ guys, which practically took absolutely no effort whatsoever, literally stole the show. Sigh, bigger sigh, biggest sigh, that’s just how life goes sometimes. Everyone seems to love the simple things in life.

Y’all, here you have it, the best decadent little treat you can make, with almost no effort involved, that everyone will fawn all over and practically fall in love with at first bite. What are you waiting for? Why aren’t you in your kitchen right now whipping up a batch? Grab some peanut butter, melting wafers, and a few other ingredients from your local market and go to town. I guarantee you’re about to make a lot of new besties in your life with these lil’ guys.

Ingredients:

• 1 Tablespoon Vanilla
• 1 Teaspoon Espresso Powder
• 1 1/2 Cups Creamy Peanut Butter
• 3/4 Cup Unsalted Butter, Room Temperature
• 6 Cups Powdered Sugar
• 1 (10-oz.) Bag Milk Chocolate Melting Wafers
• 1/2 (10-oz.) Bag Dark Chocolate Melting Wafers
• Flakey Sea Salt

Directions:

1. Place the vanilla and espresso powder in a small bowl and whisk until well combined; set aside.
2. In a large bowl, mix the peanut butter and butter together for 2 minutes on medium speed.
3. Add the vanilla and espresso mixture; mix for 30 seconds on medium speed.
4. On low speed, slowly add the powdered sugar 1 cup at a time. When all of the powdered sugar is added, increase the speed to medium. Mix until well combined.
5. Use a cookie scoop to measure out scoops of the peanut butter mixture. Roll each scoop into a ball between the palms of your hands and then place it on a parchment paper-lined baking sheet. Refrigerate for 1 hour.
6. Place the milk chocolate wafers in a small bowl. Microwave for 1 minute, stir and then microwave in 15-second intervals until fully melted. Place a toothpick in the top of a Buckeye and then dip it into the milk chocolate. Gently shake off any excess chocolate. Place the coated Buckeye back onto the parchment paper-lined baking sheet. Repeat with the remaining Buckeyes.
7. Place the dark chocolate wafers in a small bowl. Microwave for 1 minute, stir and then microwave in 15-second intervals until fully melted. Drizzle the dark chocolate over the Buckeyes and immediately sprinkle with a bit of flakey sea salt.
8. Refrigerate for 30 minutes and then store in an airtight container between sheets of wax paper.

Suggestions:

• Whisk the espresso powder into the vanilla before you start gathering the rest of the ingredients for this recipe. It will give the espresso powder more time to dissolve.
• These are super sweet and rich, which means a little goes a long way. That being said, you can roll the Buckeyes as small or as large as you like.
• This recipe will yield at least 24 Buckeyes. How many you end up will all depend on how large your roll each Buckeye.
• I’m betting that you can find melting wafers at your local market. I prefer those made by Ghirardelli, which I have been able to find in almost every store around me lately. Trust me when I say that they far supersede any other type of melting chocolate. And, I’m not even being paid to say this, which means you should really pay attention to my suggestion.
• I recommend storing these Buckeyes in the refrigerator. Make sure to bring them out 15 to 30 minutes before serving, so that they can come to room temperature.

Improvements:

• Drizzle with melted white chocolate wafers.
• Garnish with very finely chopped salted peanuts in lieu of flakey sea salt.
• Top with a chocolate covered espresso bean for added decoration and espresso flavor.

Print

Yum

The Best Double Chocolate Buckeyes

Ingredients:

• 1 Tablespoon Vanilla
• 1 Teaspoon Espresso Powder
• 1 1/2 Cups Creamy Peanut Butter
• 3/4 Cup Unsalted Butter, Room Temperature
• 6 Cups Powdered Sugar
• 1 (10-oz.) Bag Milk Chocolate Melting Wafers
• 1/2 (10-oz.) Bag Dark Chocolate Melting Wafers
• Flakey Sea Salt

Directions:

1. Place the vanilla and espresso powder in a small bowl and whisk until well combined; set aside.
2. In a large bowl, mix the peanut butter and butter together for 2 minutes on medium speed.
3. Add the vanilla and espresso mixture; mix for 30 seconds on medium speed.
4. On low speed, slowly add the powdered sugar 1 cup at a time. When all of the powdered sugar is added, increase the speed to medium. Mix until well combined.
5. Use a cookie scoop to measure out scoops of the peanut butter mixture. Roll each scoop into a ball between the palms of your hands and then place it on a parchment paper-lined baking sheet. Refrigerate for 1 hour.
6. Place the milk chocolate wafers in a small bowl. Microwave for 1 minute, stir and then microwave in 15-second intervals until fully melted. Place a toothpick in the top of a Buckeye and then dip it into the milk chocolate. Gently shake off any excess chocolate. Place the coated Buckeye back onto the parchment paper-lined baking sheet. Repeat with the remaining Buckeyes.
7. Place the dark chocolate wafers in a small bowl. Microwave for 1 minute, stir and then microwave in 15-second intervals until fully melted. Drizzle the dark chocolate over the Buckeyes and immediately sprinkle with a bit of flakey sea salt.
8. Refrigerate for 30 minutes and then store in an airtight container between sheets of wax paper.

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Make sure to check out all of the other great “National Peanut Butter Day” recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.

• Veggie Pad Thai by A Day in the Life on the Farm
• Cinnamon Peanut Butter Dip by Blogghetti
• Jamming Peanut Butter Cookie Sandwiches by Cindy’s Recipes and Writings
• School Cafeteria Peanut Butter Bars by Creative Southern Home
• Peanut Butter Banana Protein Donuts by Crumb Top Baking
• Lettuce Wrapped Sweet and Sour Pork with Spicy Peanut Sauce by Culinary Adventures with Camilla
• The Best Double Chocolate Buckeyes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mom’s Peanut Butter Pie with Chocolate Crust by Family Around the Table
• Chocolate Peanut Butter No Bake Cookies by House of Nash Eats
• Peanut Butter, Honey and Pear Open Faced Sandwiches by Jolene’s Recipe Journal
• No Churn Peanut Butter Ice Cream by Karen’s Kitchen Stories
• Peanut Butter Apple Breakfast Wraps by Kate’s Recipe Box
• Peanut Butter Chocolate Chip Keto Fat Bombs by Our Good Life
• Strawberry Peanut Butter Quesadilla by Palatable Pastime
• Peanut Butter Hummus by Savory Moments
• Peanut Butter Granola Bars by Sweet Beginnings
• Vegan Chocolate Peanut Butter Puff Pastry Braid by The Baking Fairy
• Fluffernutter Pie by The Spiffy Cookie