Wanna know a secret?

Crispy Chocolate Peanut Butter Cookie Dough Truffles I howsweeteats.com

My mom totally burned me out on buckeyes as a child. Really.

She made billions of them every Christmas for years and years and years and then I made myself physically ill from eating the peanut butter balls, actual spoonfuls of the melted chocolate (and paraffin?), and finally the finished product hidden in tupperware outside in the garage.

You can only imagine how thrilled she was to open those containers when it came to making last minute cookie trays and find only… crumbs. Yeeeeeah. I deserved coal and a treadmill in my stocking every year.

Crispy Chocolate Peanut Butter Cookie Dough Truffles I howsweeteats.com

But I haven’t wanted a buckeye in like, 15 years. Seriously.

And I mean, you KNOW how I feel about peanut butter and chocolate.


So good news! These aren’t buckeyes. Or maybe they are and this is just my lame attempt to pretend they are something else. However, these have a doughier (is that a word? because why is there a squiggly red line under it?) texture and obviously – tons of crisp. When I brought out Mother Lovett’s recipes a few weeks ago to gather my crap for Christmas cookies, this recipe fell out on a little faded square of paper. Not sure why I tossed it to the side in previous years, but I’m pretty sure it has something to do with the whole buckeye thing. Well that, and because it’s also on the same scrap of paper as two variations of dried beef dip. That just wasn’t doing it for me either.

But these definitely do it. They are so doughy and crispy and crunchy. Yes, they are really just your typical peanut butter balls with lots of crisp junk shoved inside. They take other cookie dough truffles to the next level. They take buckeyes to the next level. They take your brother’s birthday to the next level.

Oh yeah. I made these for him. But then we ate them all. Before we could deliver them. Story of my life.

Crispy Chocolate Peanut Butter Cookie Dough Truffles I howsweeteats.com

Crispy Chocolate Peanut Butter Cookie Dough Truffles

makes about 50-60 balls, if teaspoon sized

2 cups creamy peanut butter

2 cups powdered sugar

6 tablespoons unsalted butter, softened to room temperature

1 tablespoon vanilla extract

2/3 cup crisped rice cereal

2 1/2 – 3 cups milk chocolate chips

In the bowl of an electric mixer, beat peanut butter and butter until creamy and smooth. Gradually add in vanilla extract and powdered sugar with the mixture on low, speeding up once it becomes more combined. At this point you should have a cookie “dough” (depending on your brand of peanut butter you may need a little more sugar – add it 1-2 tablespoons at a time while mixing). Using a spatula, gently fold in crisped rice cereal so it gets distributed through the batter, adding more is desired. Be careful not to crush all the cereal so it stays crispy.

Once combined, roll dough into balls (mine were slightly more than teaspoon-sized) and place on a parchment-covered baking sheet. Some of the balls will have crisped rice edges sticking out and some may be crumbly – that’s okay, just roll as smooth as you can occasionally squeezing the dough together if needed. Refrigerate for 60-90 minutes. Melt chocolate in either the microwave (I melt in 30 second increments while stirring) or in a double boiler. Remove peanut butter balls from fridge and dip in chocolate, then place back on parchment. Refrigerate for 30 minutes before serving. Store in the refrigerator!

Note: if you want the peanut butter drizzle, I simply melted 1/2 cup of peanut butter chips then used a spoon to drizzle.

Crispy Chocolate Peanut Butter Cookie Dough Truffles I howsweeteats.com

You will want one. Or ten.

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212 Responses to “Crispy Chocolate Peanut Butter Cookie Dough Truffles.”

  1. #
    kate — December 17, 2011 @ 12:09 pm

    okay im having major trouble with the peanut butter drizzle…when i melt mine they aren’t liquid enough to drizzle…HELP…


    • Jessica — December 17th, 2011 @ 12:45 pm

      It could be any number of things… what brand of peanut butter chips did you melt? How long did you melt them for in the microwave? I melt mine in 30 second increments and usually have to do it 2-3 times to get it, but all microwaves are different. Unfortunately if yours are seizing up, you probably have to start over with new chips.


  2. #
    jessi — December 17, 2011 @ 2:05 pm

    i’m definitely making these for a christmas treat!! they look delicious! :)


  3. #
    Lauren — December 17, 2011 @ 5:44 pm

    My family loves you. hahaha.


  4. #
    Mackenzie@The Caramel Cookie — December 17, 2011 @ 6:49 pm

    Mmmm I haven’t had a buckeye in forever!


  5. #
    Barbara — December 17, 2011 @ 9:04 pm

    what is the secret method to dipping in the chocolate ? just with your fingers ?


    • Ashley (Strawberry Sprinkles) — December 19th, 2011 @ 6:58 am

      Take a plastic fork and break of the two middle tongs and do it that way. It makes it really really simple.


  6. #
    Jennifer @ Mother Thyme — December 17, 2011 @ 9:38 pm

    Oh goodness these look divine! Definitely whipping up a batch of these delicious bites this week! :)


  7. #
    Amelia — December 17, 2011 @ 11:04 pm

    Haha! These are SO buckeyes!!! Your recipe is very similar to mine, or I should say my grandmothers. The ratios are a little different, but same ingredients.

    The story of you eating buckeyes as a child reminds me of mine. My mom would make every Christmas cookie/ candy/ fudge imaginable during December and tupperwares would slowly build up (which we kept stored in the garage…Ohio winters are cold). Every night after dinner, my dad would bring the tupperwares inside, (each night, a new tupperware added to the towering stack) open them all, and we would each pick a few kinds of cookies to enjoy for dessert. Ahh….thanks for bringing back memories! :)


  8. #
    Amanda — December 17, 2011 @ 11:56 pm

    Mmmm looks caloricly-delish! We call them Davey Crocket balls…I have no idea why lol that’s just how I grew up knowing them :P


  9. #
    Katie @ Peace Love & Oats — December 18, 2011 @ 12:19 am

    oh my gosh. those look so good! I love the PB and chocolate combo. But then again, who doesn’t??


  10. #
    Alex — December 18, 2011 @ 1:37 am

    Barbara, I have read on quite a few websites the best thing to do in regards to chocolate dipping is to completely submerge the balls in chocolate and remove them with a spoon. That way, there’s the least amount of contact to the chocolate so it stays smooth and looks well done after it dries. :) I was interested in it too, that’s why I looked it up.

    I havent made these yet but I’m looking forward to it! They look addicting and delish :)


  11. #
    Becki's Whole Life — December 18, 2011 @ 6:52 am

    That is so funny about eating all of these up on your mom….sounds like my house:-) I vaguely remember my mom making something with PB and rice krispies and shaping them in a ball. I don’t remember exactly what they were but the crispiness was the best.


  12. #
    Ashley — December 18, 2011 @ 10:30 am

    Okay what is your strategy on how to dip these balls? What kind of tool did you use?


    • Jessica — December 19th, 2011 @ 8:03 am

      I just use forks! I dip with 2 forks then place on parchment.


  13. #
    Miss Meghan @ scratch-made wife — December 18, 2011 @ 1:45 pm

    So, I’m afraid that I’m going to turn into a giant dessert sometime soon, I’ve been riding the sweets train for so long now. But these look uh-maze-ing. Bookmarking for when I find some willpower and can eat just one before walking away from the rest of the batch.


  14. #
    Little chef — December 18, 2011 @ 2:44 pm

    These look so good! I actually just started a blog myself and your blog has been a huge help! I wanted to ask what you thought would help really get my blog started and make it interesting to read. You can find it at http://adrieats.blogspot.com/ thanks!


  15. #
    Courtney — December 18, 2011 @ 3:32 pm

    My Boyfriend has never been happier – Thank you for the lovely recipe!!


  16. #
    Rgina @ Margarita Bloom — December 18, 2011 @ 11:07 pm

    Oooooh, I wonder if these taste anything like the peanut butter meltaways I adore…either way I WANT! lol.. so yummy! Love your blog. Merry Christmas!


  17. #
    nithya — December 19, 2011 @ 5:53 am

    I just made these and they came out so lovely. I’m waiting for the chocolate to set up right now, but I’ve already snuck two. These are going into giftbags as soon as I can manage it.


  18. #
    jennie — December 19, 2011 @ 7:59 am

    made these yesterday, and though my chocolate dipping skills leave so much to be desired (i should have read the comment here), they are amazing! i had these at a friend’s cookie table at her wedding and was so excited to see a recipe for them!


  19. #
    shelly (cookies and cups) — December 19, 2011 @ 9:02 am

    This is one of my all time favorite treats. Love love love crispy balls. Wait, umm…


  20. #
    The Suzzzz — December 20, 2011 @ 1:40 pm

    My aunt and my mother have been dipping chocolates and making these for decades and they are really good, this is their recipe for the center


    Anyone who is going to make this and is thinking of adding parafin wax to their dipping chocolate…DON’T! The way to get that snap in the chocolate is to temper it, this is a process of heating then cooling the chocolate to align the crystals to make a thin and crisp coating…instead of a thick, soft, and gloopy coating. Don’t be fooled if a chocolate claims it is tempered, almost all chocolate you buy has been tempered but as soon as you melt it, it loses its temper and the crystaline structure of the chocolate becomes jumbled (for lack of a better work). There are tons of instructional videos on the internet about tempering, but it is better if you can go to class and have someone show you in person and let you try it yourself. It makes a world of difference.

    If your chocolate is too thick or it seizes try adding a tablespoon or so of warmed cocoa butter or coconut oil and beat it into the melted chocolate to thin and/or unbind it.


  21. #
    The Suzzzz — December 20, 2011 @ 1:45 pm

    Oh and don’t be tempted to put the chocolate in the fridge of freezer to have it set up. Drastic changes in temperature and moisture can cause white spots. Also chocolate readily absorbs smells from other foods…like last night’s curry leftovers, or that onion in the crisper. Dip in a cool and dry room that has a steady temperature, even though most chocolates are dry to the touch after about an hour you should allow the the chocolates to cure overnight before packaging them.


  22. #
    Jen @ My Kitchen Addiction — December 20, 2011 @ 11:44 pm

    These look amazing… I’m tempted to whip up a batch still tonight. Nothing wrong with making truffles at 11pm, right?


  23. #
    Harmik — December 22, 2011 @ 7:57 am

    So does Kraft peanut butter work fine or should I use natural peanut butter?


    • Jessica — December 22nd, 2011 @ 8:03 am

      I did not use natural peanut butter, I don’t think it would very well – any creamy kind is fine!


  24. #
    Stephanie @ Mr and Meatless — December 22, 2011 @ 4:52 pm

    My mom and I make these every year for our million cookie plates for friends and family. Our recipe is slighty different…we don’t use the vanilla, but that’s about the only difference. They’ve always been my favorite. Except lately, I’ve found myself slightly burned out too….Maybe it’s time to take a year off. LOL.


  25. #
    Rachel — December 23, 2011 @ 3:49 pm

    making these RIGHT now and have only managed to get 1 1/2 cups powdered sugar in, and my mixer is seizing up! can i stop adding powdered sugar?


    • Jessica — December 23rd, 2011 @ 4:05 pm

      Yes – it may just be the brand of peanut butter you used. As long as you can roll them into balls, you’re good!


      • Rachel — December 23rd, 2011 @ 4:46 pm

        Haha! I persevered and used a knife and spatula and my hands and got the rest of the sugar in, then nuked it a little to soften it again to add the crisp rice. Whew! in the fridge now..and about to start a second batch! im making milk and dark chocolate ones, and then i’m making mini-bacon-cheddar-broccoli quiches, and THEN ill be making ‘queasy cakes’, which are these little mini yellow cake cupakes that get sprinked with kool aid before being popped into the oven. they make your mouth pucker with a delightful ‘O!’ when you eat them :)

  26. #
    Val — December 23, 2011 @ 8:12 pm

    Melt a Tablespoon or so of butter into the peanut butter chips to make it thinner and easier to drizzle. Could add a little to the chocolate if it’s too thick for dipping. (Don’t over do it!)


  27. #
    Ashley — December 25, 2011 @ 6:57 pm

    Omgggg! I love you! It was so delicious! I think youve started a new christmas tradition with my family! Thanks!!


  28. #
    sisters running the kitchen (christina) — December 26, 2011 @ 11:02 am

    i made this for christmas eve…HUGE HIT! they are deliciousssss and so easy to make…thank you for YET ANOTHER great recipe!


  29. #
    Jenn — December 26, 2011 @ 7:10 pm

    I am totally making these for our NYE shindig!


  30. #
    cathy — December 27, 2011 @ 1:55 am

    you are so cute…thank you for all you share..you writting and recipes..what a great gift to Us…Happy New Year..and again thank you I can always count on a giggle..or two along with a wonderful recipe to try!


  31. #
    Trish — December 30, 2011 @ 7:05 pm

    Oh My! I was looking for some “not so sweet” buckeye recipes…I don’t know why, Christmas is over, but I guess I’m prepping for next year….when I found this. These look O’soo good! I just might have to try them very soon. I shouldn’t, I know I shouldn’t, but I know I will. I’ll make them and freeze them, then I won’t be tempted to eat them all…well ‘all at once’ anyway. Thanks for the great looking recipe. Hope it turns out as good as it sounds!


  32. #
    Mickey — January 1, 2012 @ 8:26 pm

    I received a batch for Christmas and left them out and didn’t refrigerate. Should I throw them out?


  33. #
    Gina — April 14, 2012 @ 12:03 pm

    Just made these and they are amazing! I adore the peanut butter/chocolate combo. There’s only one problem, I keep saying I won’t eat another one but I keep eating them. HELP ME!


  34. #
    Lauren — July 20, 2012 @ 7:18 pm

    Wow, I love these things! I made them today and halved the batch (I got about 30 balls out of it). I didn’t bother with a mixer and did it by hand which works fine, I also needed to add a little milk to make it more dough-like because I mixed it by hand. Instead of refrigerating I froze mine for about 30 minutes and then poured the chocolate on top rather than dipping- semisweet chocolate chips work fine. I loved the crunch from the rice crispies and they aren’t as sickeningly sweet as some truffles- everyone loved them and they tasted amazing!


  35. #
    paula — November 26, 2012 @ 9:22 pm

    never made buckeyes coz the thought of paraffin was too gross. LOL. you had the same idea..


  36. #
    Heather — December 16, 2012 @ 11:16 am

    These look yummy!! Going to try them today!! Happy Holidays!


  37. #
    Shiloh Barkley — December 17, 2012 @ 6:19 pm

    Made these tonight!


  38. #
    Rachel — December 19, 2012 @ 9:33 am

    I just made these last night – omgosh SO good! I originally only made enough to give out to my neighbors, but it looks like I’ll be making more tonight for coworkers too! Such a huge hit, thank you!


  39. #
    Shiloh Barkley — December 23, 2012 @ 7:31 pm
  40. #
    Laura K — January 21, 2013 @ 4:02 pm

    We’re going to try these out on our fondue tray for a family get together. I’ll be making them and not dipping them into the chocolate. We’ll set out just the centers to be dipped into the dark chocolate ganache we put into the fondue pot. Seems like it would be a neat variation from the cookies we usually set out.


  41. #
    Amy — May 25, 2013 @ 9:42 am

    I just want to say – obviously this looks divine, so that’s kind of a redundancy – you’re hilarious. I actually find myself reading your blog, not for the recipes (which are nonetheless marvelous), not for the food porn (the reason I read most recipe blogs, and whoever is here and points the finger is a hypocrite), not for the food porn descriptions (ditto), but for the rest. Congratulations, you are not only a wonderful and creative cook, but also an amazing writer. I’m sure a lot of people have told you you should write a recipe book, but I think you should write a BOOK. Full stop. Keep up the good work! x


    • Jessica — May 25th, 2013 @ 9:43 am

      THANK YOU so much. xoxoxo


  42. #
    Ed — August 5, 2014 @ 12:55 am

    My aunt made something similar with the addition of shredded coconut to the peanut butter filling. I make a poor man’s version by eating a Reese’s Peanut Butter Cup and Almond Joy at the same time.


  43. #
    Marc — August 8, 2014 @ 11:09 am

    What kind of peanut butter does this recipe call for? Is it all natural peanut butter? Or like a Skippy or Jiff?



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