Buckeye Cookies (Gluten Free)

Contributed By: Parker


1 ½ cups creamy peanut butter
½ cup butter, softened
1 teaspoon vanilla extract
2 ½ cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar


Step 1 You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Step 2 Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
Step 3 In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

Helpful Hints:

These are like little peanut butter and chocolate balls. You basically mix it all up together. It is a perfect recipe to do at a sleepover or for parties. It is pretty simple and it really doesn't take too long. It takes about as long as chocolate chip cookies do, maybe a little longer, but if you love chocolate and peanut butter, you'll love this.
Servings: 18
Yield: 3 to 4 - dozen
Nutrition Facts (per serving)
400 Calories
24g Fat
46g Carbs
6g Protein

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