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Buckeye Cookies and Vegan Version Recipe

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This recipe for Buckeye Cookies and Vegan Version is from Debbie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups peanut butter
1 box plus 1 cup powdered sugar
2 sticks margarine
1 large Hershey bar
½ stick paraffin wax

Vegan Version:
½ cup creamy peanut butter
3 tbsp vegan butter, softened
1 cup powdered sugar
1 cup vegan chocolate chips (12 oz -1 bag)
1 tbsp refined coconut oil
Directions:
Directions:
1. Cream peanut butter, powdered sugar and margarine until smooth.

2. Form dough into balls

3. Melt chocolate and wax in a double boiler.

4. Dip balls into chocolate and place on wax paper to set

Vegan:

1. Add peanut butter and butter to a large bowl. Use a hand mixer, mix until combined about 1 minute. Add the powdered sugar. Mix on low speed until combined, it will be thick.

2. Form tbsp sized balls and place on a pan lined with parchment paper. Place in refrigerator for at least 30 minutes to chill.

3. In a medium bowl, melt the chocolate and coconut oil.

4. Dip each peanut butter ball into the melted chocolate.

5. Once covered in chocolate, place in refrigerator to set about 15 minutes.
Number Of Servings:
Number Of Servings:
14 - vegan
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Best if used with Jif or Skippy PB; don't use natural it is too runny. Vegan balls can be made ahead and frozen.

 

 

 

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