This is what I think of when I think of the quentessential christmas cookie. Maybe because it was always on the platter of assorted Holiday goodies when I was a kid. Truth be told buckeyes are not really cookies. More of a cross between a peanut butter cup and a truffle…and ohhh so delicious.
This is my grandmother’s recipe, she was quite the baker back in her day. And if my childhood lessons with Nana in kitchen weren’t reason enough for me to take up cake decorating, it was most interesting to find out that my great aunt Betty, my grandmother’s sister, was a cake decorator herself.
1 1/2 c Peanut butter
1/2 c butter
1 box (14oz) Confectioner’s (10x) sugar
2 tsp. vanilla extract
1 c chocolate chips
1 tbsp crisco
Combine peanut butter, butter, vanilla and sugar. Kneed into a dough or mix in your counter top mixer with a dough hook. Roll dough into balls approximately 1 inch in diameter. For best results use a small cookie dough scooper to achieve consistency in size. Chill on a cookie sheet for 30-60 minutes.
Melt chocolate and crisco (in a doubleboiler, in the microwave, or on very lower heat stirring constantly.)
Screwer doughballs with tooth picks. Its best to pour chocolate into a drinking glass for dipping. Holding toothpick, dip into balls into melted chocolate, about 2/3 of the way. The “buckeye” is the yellowy center of the peanut butter peaking out. Place each dipped buckeye into small candy cups or mini cupcake liners and chill. These are a great addition to any holiday cookie assortment.
Or try the dipping method from the oreo truffles from a few posts past and use a plastic fork breaking the two middle tongs off. This allows you to toss the candy in the chocolate. I actual drew a little dot– for the buck’s eye with red chocolate just to change it up a little.