Buckeyes
Cookies, Desserts, Holiday
Ingredients
2 cups creamy peanut butter
1/2 cup salted butter softened
1 1/2 teaspoon vanilla extract
3 1/4 cups powdered sugar
16 oz. dark chocolate melting wafers
Milk
Lined cookie sheet
Directions
Combine peanut butter, vanilla, and butter in the bowl of a stand mixer and beat until well-combined.
Gradually add powdered sugar until completely combined. If the dough is crumbly, add a teaspoon of milk, test, and add another teaspoon if needed.
Chill in the refrigerator for 30 minutes.
Scoop into 1 inch balls and roll with the palms of your hand. Place on a lined cookie sheet and freeze for 30 minutes.
While peanut butter balls are still in the freezer, prepare your chocolate according to package instructions and pour into a deep dish or measuring cup. (The best method is a double boiler).
Remove peanut butter balls from freezer. Spear the top of each ball with a toothpick and dip into the melted chocolate.
Return to cookie sheet and remove toothpick.
Allow chocolate to harden before eating and enjoying.
Notes
*If dough is too sticky to roll, return it to the fridge or freeze for a few minutes.
*If it gets hard to keep the balls on the toothpick, return them to the freezer for a few minutes before continuing.
Nutrition
Calories: 103kcal