My friend Krista just posted a picture of this scrumptious treat. It reminded me of the intense love I had for this cookie growing up and how it always signified that Christmas time had arrived. Yes, I’m talking about the infamous BUCKEYE BALLS!
So, when the 24th rolled around and it was time to make cookies for Santa, it seemed like the perfect time to whip out the peanut butter, my grease stained recipe on an old envelope and get baking (or mixing as these never get near the oven).
First things first, mix 1 1/2 cups of peanut butter, 1/2 cup butter, 1 teaspoon vanilla, and 16 oz powdered sugar. Line a cookie sheet with wax paper or parchment paper. Form the peanut butter mixture into balls. I love using a mini ice cream scooper to keep things fairly even and a tad bit less messy.
Next, using a double boiler if you’re really hard core, or a regular pan as I did, melt 12 oz of chocolate chips and 2-3 tablespoons of butter.
Finally, using a toothpick (I ended up using a shiskabob squewer), dip the peanut butter balls into the warm chocolate.
Put them back in the fridge and keep the refrigerated until eating. Yum!
Even Santa requests them year after year.