Peanut Butter Cup Buckeyes
Prep time
Total time
These Peanut Butter Cup Buckeyes are the ultimate PB&C treat!
Serves: 36-40 buckeyes
  • 1 cup + 2 Tablespoons creamy peanut butter*
  • 2 ¾ cups powdered sugar
  • ½ cup (1 stick) butter, softened
  • ½ tsp vanilla
  • 20 mini peanut butter cups, finely chopped
  • 12 oz. chocolate**
  1. Line 2 small baking sheet with parchment paper.
  2. In a large bowl or your stand mixer, blend peanut butter, powdered sugar, butter and vanilla together until smooth.
  3. Add the peanut butter cups to the peanut butter mixture, and gently mix until evenly dispersed.
  4. Roll the peanut butter mixture into balls (about inch in diameter) and place on the one of the parchment-lined baking sheets. Once all the balls are rolled, place in the freezer until firm, about 30 minutes to 1 hour.
  5. A few minutes before the peanut butter balls are firm and ready, melt the chocolate chips and transfer to a slightly deep and narrow bowl or dish.
  6. Take 5 peanut butter balls out of the freezer at a time. Insert a toothpick into the top of the peanut butter ball and dip the ball into the chocolate, coating all but the top ¼ - ⅛ of the ball. Place on the 2nd parchment lined baking sheet, and then gently remove the toothpick.
  7. Continue this process until all of the peanut butter balls are coated.
  8. Transfer to the freezer until the chocolate is set, or the refrigerator for at least 2 hours.
  9. Store in the refrigerator in an air-tight container.
* NOT natural-style
** You can use semi-sweet or milk chocolate for these - whichever you prefer. Personally, I prefer a mix of half milk and half semi-sweet.
Recipe by Grain Changer at