Okay. So technically buckeyes are not cookies, but is there anything more quintessentially holiday season than a buckeye? No. My problem with most buckeyes is how cloying the texture is. Smooth peanut butter with powdered sugar… It gets too sweet, and too slimy. The great thing about these, though, is that the addition of coconut and graham cracker, while not messing with the integrity of the buckeye (and I’m super sensitive to coconut flavor) adds a great texture, taking this sucker to the next level. If you want to make it gluten-free, you can substitute oatmeal. Just run it through the food processor until it’s powdery.
1 cup butter
1 cup creamy peanut butter
1 pound powdered sugar
1 cup coconut
1 1/2 cups graham cracker crumbs
Melt butter, mix thoroughly with rest of ingredients until a smooth dough is formed. Roll into balls and freeze.
Melt 12 oz chocolate chips and add a spoonful of oil to thin melted chocolate chips. Dip frozen balls into chocolate and freeze to set.