Gluten Free Buckeye Cookies with Chocolate
These Gluten Free buckeye cookies with chocolate combine creamy peanut butter and a decadent chocolate coating for the ultimate no-bake treat. Perfect for any occasion, these easy buckeye cookies are a simple dessert packed with nostalgic flavor and a delightful sweet-salty balance.
Equipment
- Hand or stand mixer
- Baking sheet
- Double boiler
- Wax paper
Ingredients
- 1 ½ cups creamy peanut butter
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2 ½ cups semisweet chocolate chips
- 2 tablespoons shortening
Instructions
- In a large mixing bowl, beat the peanut butter, softened butter, and vanilla until the mixture is smooth and creamy.
- Gradually mix in the confectioners' sugar. The dough will become stiff as the sugar incorporates fully.
- Using clean hands, shape the dough into small balls about 1 inch in diameter. Place them onto a wax paper-lined baking sheet.
- Refrigerate the peanut butter balls for 30 to 60 minutes, or until they feel firm to the touch.
- In the top of a double boiler, melt the chocolate chips and shortening over simmering water. Stir regularly to prevent scorching.
- Insert a toothpick into each peanut butter ball, then dip it into the melted chocolate, leaving a small portion of the top uncovered to resemble a buckeye.
- Place the dipped cookies back onto the baking sheet. Gently smooth over the toothpick hole with your finger.
- Once all the cookies are dipped, refrigerate them until the chocolate hardens, about 30 minutes.