Need a good holiday cookie recipe? These no-bake cashew butter buckeyes are a fun twist on the traditional version. Give them a try!
You know me. You know I don’t love trends. I haven’t done much holiday baking this year. It just hasn’t been a big thing for me right now. I’ve made a couple of batches of my favorites for the holidays. I just haven’t had the motivation to make something new. When I was picking and choosing what I wanted to make for me and Zach this year, I knew I wanted to put buckeyes on the list. No…not buckeyes as in the poisonous nuts. More like buckeyes…the super delicious peanut butter balls. As I was picking through my pantry, I found a couple jars of cashew butter. Everything started to fall into place, and these cashew butter buckeyes were born.
My family is from western Pennsylvania. They are almost right on the border of Ohio, and buckeyes are a staple in Ohio, so they continue to play an important role in my holiday baking (or non-baking – since these aren’t necessarily baked). I love this recipe you guys, and I hope you love it too!
Beer There is just something about a little something sweet and a tall porter or stout this time of year. It’s such a warming thought, especially since it’s been so cold and windy in our neck of the woods. In all honesty, we haven’t gotten much snow where we live. Zach and I spend a lot of our winter at the ski resorts and nordic centers in Colorado and they have gotten a ton of snow! Jackson Hole? A ton of snow. We here in southern Wyoming have been stuck with double digit negative temps and insane amount of wind. Anyway you slice it, this beer pairing is perfect this time of year.
Cashew Butter Buckeyes
Cashew Butter BuckeyesPrint Pin Rate
- 2 1/2 cups cashew butter
- 1 cup room temperature unsalted butter
- 5 cups confectioner's sugar
- 12 oz semi-sweet chocolate chips
- 1 tbsp vegetable oil
- To the bowl of your stand mixer, with paddle attachment fixed, combine the cashew butter and unsalted butter. Mix until combined. In 1/2 cup increments, add the confectioner's sugar. Make sure each increment is incorporated before adding the next. It will reduce mess. Continue adding sugar until a soft dough forms. You should be able to pick up a tablespoon and roll it into a ball with no problem.
- Line a large baking sheet with parchment paper, and using a small scoop (tablespoon size works) roll the dough into equal-sized balls. Place them on the parchment paper. Place the baking sheet in the freezer for 20 minutes.
- Meanwhile, combine the chocolate and vegetable oil in a small bowl and place it in the microwave. Melt the chocolate in 20 second increments. Stir after each time increment until the chocolate has completely melted.
- Remove the balls from the freezer and using a toothpick poke each ball and dip it into the chocolate about halfway up. Sprinkle with sprinkle of desired and then place each ball bake on the baking tray. Repeat for the rest of the balls. Place the tray back in the freezer for 20 more minutes until the chocolate is set.
- Store the buckeyes in an airtight container and keep in the refrigerator. Enjoy!