Buckeyes in Winter

Dessert | 0 comments

Shared By: Sylvia Bower and Granddaughter Jessica Turner

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Created and prepared by Sylvia Bower and Granddaughter Jessica Turner.  Won Second Prize in the Land O Lakes® Sweet Treat Championship at the Ohio State Fair – 1998.  The Fair recipe was with regular flour, but it was created as Gluten Free so I know they are good.


  • Dough: 
  • 1 1/2 cups G F Flour
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup (one stick) Land O Lakes margarine®
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1 egg
  • Filling:
  • 3/4 cup creamy peanut butter
  • 3/4 cup powdered sugar


  • Preheat oven to 375°.
  • In a small bowl combine flour, salt, cocoa, baking soda. Blend well and set aside.
  • In a large mixing bowl, beat the sugars, margarine and peanut butter until light and fluffy.
  • Add vanilla and egg, beating well.
  • Stir in flour mixture until blended. Refrigerate while making filling.
  • In a small bowl, combine peanut butter and powdered sugar and blend well.
  • Using you hands, form 20 one to two inch balls of the filling. (they expand while baking).
  • To make the Buckeyes, shape about one teaspoon of dough into a round flat patty.
  • Place a filling ball in the center and ease the dough around it, covering it completely.
  • Place on ungreased cookie sheet, placing the balls about two inches apart.
  • Bake for 7-9 minutes until set.
  • Remove immediately and roll in powdered sugar.


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest