Buckeye Cookies

Makes approximately 3 dozen.

Ingredients

• 1 ½ cups creamy peanut butter
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 2 cups semisweet chocolate chips
• 2 tbsp coconut oil or shortening (optional)

Method

1. Line a baking sheet with parchment paper.
2. Cream together peanut butter, butter, and vanilla extract.
3. Add powdered sugar and mix on low until combined, scraping down the sides of the bowl as needed.
4. Scoop 2-teaspoon-sized spoonfuls of dough and roll into balls. Place them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
5. Meanwhile, melt chocolate chips and coconut oil or shortening in a heat-proof bowl over a pan of lightly simmering water, stirring occasionally until the mixture is completely melted and smooth. Set aside to cool.
6. Remove peanut butter balls from the refrigerator. Insert a toothpick into each ball and dip into the melted chocolate, leaving a circle of peanut butter showing at the top. Return to the wax paper and remove the toothpick. Repeat with remaining balls.
7. Return the tray to the refrigerator and chill until set, about 30 minutes. Smooth out the hole left by the toothpick with a small spatula or clean fingers.
8. Refrigerate in an airtight container for up to 5 days.