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Recipe Courtesy of

Jamie adores these peanut butter and chocolate balls, and I always used to make them for the boys to give to their teachers as gifts. I remember how proud Jamie was that his mama could make a fine homemade candy.

Servings: Makes about 48 (1-inch) balls
Difficulty: Easy

Ingredients Add to grocery list

3 cups confectioners’ sugar
1 cup creamy peanut butter
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon vanilla extract
3 cups semisweet chocolate chips





1. Line a baking sheet with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.

3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the “buckeye.” Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.

4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Leave a Comment

Reader Comments:


Love buckeyes and paula

By wynne burrell on January 04, 2014


I love buckeyes

By Sarah gilbert on December 30, 2013


Very very dry dough! I added roughly another tsp of vanilla and dampened my hands to form the balls and that worked much better! They are yummy!

By Shannon on December 23, 2013


Hey guys, All you have to do if you double the recipe is add an extra cup of peanut butter and extra stick of butter. Then they are perfect!

By Anonymous on December 21, 2013


Everyone says it's too crumbly I used Peter Pan pb and it was greAt!!

By Anonymous on December 19, 2013


Way to crumbly to roll into balls hoping by adding more peanut butter this won't be a waste of time & money.

By Kelly on December 16, 2013


much to dry added more butter and am hoping for the best never again

By buff on December 16, 2013


I think they were very good but you don't really have to follow the time frames!!😊

By Anonymous on December 15, 2013


Do these need to be refrigerated? I do not see any reason to refridgerate after the chocolate is set.

By Belinda Brinkmeier on December 14, 2013


Thanks,paula you are the best

By Cindy on December 11, 2013


Thanks,paula you are the best

By Cindy on December 11, 2013


I love the cookie/candy - I am so happy I read the reviews here for tips by other reviewers or these would have been a total MISS. Thanks to all you other bakers. Your tip for MORE PB was spot on! These would have been so dry and crumbly without it. They taste really great, my family loved them, but they are a LOT of work and I'm not sure the effort is worth the return. I would have given a full 5 Stars if the recipe were accurate.

By Amanda R. on December 11, 2013


They turned out very crumbly for me too.I just gradually added half and half until I was able to roll them and they were fine!

By Anonymous on December 09, 2013


Make sure when you follow this recipe that you measure the cups of confectioners sugar! Just because you have a bag of sugar that says it is 16 ounces does not mean that bag only contains 2 cups of sugar! It is actually a lot more. I don't know why it ends up that way but that's the way it is. This might be why some folks did not have luck with this recipe. Don't make the same mistake I made! Measure Measure Measure!!!

By Valerie on December 26, 2012


6 cups conf sugar 1 1/2 cups peanut butter 1 cup butter 1 tsp vanilla This it's how it is made, ask someone from the buckeye state!!!

By Anonymous on December 23, 2012


Actually, I believe it is based on different peanut butters. At first I used peter pan and it worked wonderfully, everyone said they were fantastic. Then I used jif, jif made it super crumbly and I had to add extra peanut butter to it. But either way, they came out fantastic!

By Anonymous on December 22, 2012


Normally I love everything Paula does but I tried this recipe and it was just awful!! The mixture did not come together near enough to form balls or hold a shape at all really, it was just a crumbly too sweet mess!! Melting the chocolate as described does not work either you must thin by using vegetable or canola oil otherwise no matter how slowly you melt those chocolate chips it just stays way too thick. I added another half stick of unsalted butter to this recipe and a tad bit more peanut butter as well as cutting out some of the powder sugar and that gave me a good mixture which formed easily enough and tasted much more peanut buttery instead of so overwhelmingly sweet 

By Sherry on December 19, 2012


You need way mire peanut butter!! Can't even make the balls If you follow the recipe as written

By Anonymous on December 17, 2012


I would like to see Paula Deen use this exact recipe and make these candies...EPIC fail!

By Anonymous on December 16, 2012


My dough turned out SUPER crumbly and I ended having little balls of peanut butter flying all over my kitchen. I think I'm going to try adding more PB next time, and maybe melting it together with the butter.

By Caitlin W. on December 15, 2012

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