Lucky for you- and for me- this classic chocolate and peanut butter Christmas cookie is naturally gluten-free! The crisp crack of a buckeye’s chocolate exterior is a delicious pairing for its rich, peanut buttery inside.
I can’t lie; these ones are my favorite Christmas cookie. In fact, if I had to choose to celebrate this time of the year with only one cookie, it would be the buckeye. Just this cookie, and Christmas would be feel complete. With a buckeye and a baby sloth.
Look at these glazed beauties! The shine of their peanut butter tops, the gloss of their chocolate coats- what more can I say? Every Christmas cookie tray, every New Years Eve party, every wedding or major event period needs to have buckeyes.
Their stunning appearance paired with their perfect peanut butter and chocolate combination is guaranteed to please, and I promise you that with these cookies, you can single-handedly turn even the most dull of gatherings into a “lit banger” (thanks Denny).
The goal of these cookies is to master the art of forming their round shape and freezing them as long as you can before dipping them. In this way, you can ensure that they are not going to fall off of the toothpick or wire that you are using while dunking them in their chocolate coats.
You can also use any kind of chocolate you want, but I prefer to use semi-sweet or milk, depending on my mood at that particular minute of the day. But as for peanut butter- do not use the natural peanut butter, including Jif Naturals. The consistency of the natural peanut butter does not work for the recipe.
Buckeyes
Written by The Wildflour
Yields about 4.5 dozen cookies
Prep time: 10 min
Freeze/dip time: 30 min total
1 1/2 c Jif creamy peanut butter (not the natural kind!)
1/2 c butter, room temperature
1 tsp vanilla
3 1/2- 3 3/4 c powdered sugar, as needed
For dipping:
1 bag of semi-sweet chocolate chips (or milk, if you’d prefer)
- Line a baking sheet with parchment or wax paper.
- Combine butter, peanut butter, and vanilla. Slowly incorporate the powdered sugar until completely blended.
- Roll into 1 inch balls and place on baking sheet to be frozen for 15-20 minutes. In the meantime, melt chocolate chips in a microwave safe dish (try to choose one that is small enough that the melted chocolate forms a deep enough pool for dipping the buckeyes).
- Remove naked buckeyes from the freezer and using a toothpick or piece of wire, dip the peanut butter balls into the melted chocolate until only a nickel-sized area of the peanut butter top is exposed.
- Gently spin the buckeye over the bowl, tapping off the extra chocolate and place onto sheet, removing toothpick or wire.
- Using a damp finger or cloth, smooth over the hole that you made on top of each buckeye.
- Freeze until chocolate is hardened, and keep frozen or enjoy at the nonce.
thewildflour.travel.blog 