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4.6 rating based on 12,345 ratings
4.6/5 (5)
Course: Balls, No-Bake Cookies, CandyDifficulty: Medium



These are no-bake, chocolate-dipped peanut butter balls traditional in the state of Ohio. Recipe can easily be halved or quartered, see note.


  • 2 pounds creamy peanut butter

  • 1 pound butter

  • 3 pounds powdered sugar

  • 2 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.

  • 1/2 bar of paraffin wax

  • toothpicks for dipping

  • waxed paper


  • Place waxed paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (paraffin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.


  • This recipe makes 400 cookies. Halve or quarter the recipe if you can’t eat that many!
  • For those who don’t like math, here are the measurements for a quarter recipe making 100 buckeyes. The directions remain the same.

    1/2 pound creamy peanut butter
    1/4 pound butter
    3/4 pound powdered sugar
    1/2 of a 12-ounce package of semi-sweet chocolate chips (or, 6 ounces!)
    1/8 bar of paraffin wax
  • Photo by CH®iS under Creative Commons license.



Name & Location
(example: Sue in LA)

These are simply awesome. A bit time consuming but worth the effort. I usually quarter this recipe.
- Mimi

I used a spoonful coconut oil instead of the wax and they turned out perfect and shiny!
- Matt W

OMG the balls are amazing I just made them they are a lot of fun to make
- Hannefah Salah

You EAT wax? If you temper your chocolate correctly you don't need wax to make it "shiny". Also, use one tablespoon of crisco to each four ounces of chocolate to get a smooth and consistent dipping chocolate.
- Jealith

I substitute half the amount of shortening for the paraffin... works great, they just need to be refrigerated with layers of waxed paper between them if you stack them up.
- Sarah
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