Skip to content
December 6, 2007 / Tony


Ah, the Christmas season is upon us and for a person like me that means food and a lot of it.  Holiday parties, Christmas Eve, and Christmas day all offer excellent opportunities for periods of extended debauchery and merriment.  I really am looking forward to the sheer hedonism of it all. 

An essential part to the holidays, however, are the Christmas cookies.  They have such an elemental, almost visceral, appeal to them that undoubtedly stems from those cherished childhood memories of sprinkling colored sugar atop sugar cookies.  My plan is to make about 5 or 6 varieties of cookies this year to share with my friends and family. 

This first recipe is richness itself.  It is chocolate and peanut butter and they’re wonderful.  They are called Buckeyes because they resemble the fruit of the Ohio Buckeye tree, which incidentally, is the state tree of Ohio.  Traditionally, the ball of the peanut butter filling is made and then dipped in chocolate so that it is completely covered except for a small round area.  This is the “eye” part of the confection.  I liked the look of that but when dipping the confections, one usually uses a toothpick stuck into the ball.  When removing the toothpick, however, after coating, there is a hole left in the candy.  At that point, you can leave it and have a “marred” candy or you can repair it by hand.  That last bit is a little too labor intensive for me so I came up with a third way: drizzling the leftover chocolate over the buckeyes for a lattice type effect.  Sure, not quite traditional, but I think they look rather nice.  Here’s a picture:


And here’s the recipe:


recipe courtesy of Jenny and Frank Fullin of Ohio

1 1/2 cups creamy peanut butter

1/2 cup butter

1 pound powdered sugar

1 tsp vanilla

12 oz chocolate (chips are fine)

2 T shortening or 1/2 bar parrafin wax

Work together peanut butter, butter, vanilla, and powdered sugar.  A stand mixer works very well for this.  Roll the dough into small balls.  Refrigerate overnight.

Melt the chocolate and shortening or parrafin over a double boiler or microwave.  use toothpicks to dip balls into chocolate and put on waxed or parchment paper.  If desired, drizzle remaining chocolate over the candies.  Refrigerate one hour or so before serving. 



Leave a Comment
  1. Becky / Dec 10 2007 8:28 am

    Sacrilege! Now they don’t look like buckeyes any more! Although I bet they still taste just as good…. 🙂

  2. Paul / Dec 11 2007 11:41 pm

    They look more like buckeyes with a scar! Do you remember the Bond movie “You Only Live Twice” and the villain Spectre or “Casino Royale” and the villain LeChiffre? They both had eyes like your creation. Perhaps you should call them ‘Buckeyes Live Twice’ or ‘Buckeyes Royale.’

    I agree with Becky.

    This site shows what a real buckeye cookie looks like:

    BTW: Go BUCKS! vs LSU

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: