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Gingerbread Buckeyes combine traditional creamy buckeye filling with crunchy gingerbread cookies for an irresistibly delicious holiday treat!

Gingerbread Buckeyes

Author Cathy Trochelman


  • 1 c. peanut butter
  • 2 c. powdered sugar
  • ΒΌ c. butter softened
  • 1 c. crushed gingersnaps leave some pieces for crunch
  • 16 oz. white chocolate candy coating I used Vanilla Candiquik
  • additional gingersnap crumbs for topping


  1. Mix peanut butter, powdered sugar, and softened butter in a large bowl until thoroughly combined.
  2. Stir in gingersnaps.
  3. Roll mixture into balls and set on wax paper. Chill 30 minutes.
  4. Melt white chocolate over low heat. Use a fork to dip peanut butter balls into chocolate. Immediately sprinkle with gingersnap crumbs.
  5. Cool until hardened. Store at room temperature.