For the 16th year in a row, today I’m launching our annual “12 Days of Cookies” series on Twin Cities Live. We have so much fun with this one – I love getting to shoot with four talented bakers, learn how to be a better baker and treat maker and hear the stories of their holiday traditions.

To celebrate – I’m sharing my version of the treat we made growing up: Ries’ Peanut Butter Balls (aka Buckeyes).

We didn’t make many holiday treats when I was a kid because members of the church where my dad was pastor would drop tray after tray in his office and at our home. It was a real perk of the gig. But my mom made these chocolate-peanut butter goodies with the play on the name and I absolutely loved them.

My version is less sweet, cuts way down on the refined sugar but is still totally decadent and delicious. And because of the fat in the butter and the peanut butter, they’re filling.

Ries’ Peanut Butter Balls

Gather this:

• 10 oz creamy peanut butter (I love Old Home)
• 1/3 cup maple syrup
• 3 tbsp butter, room temperature
• 1/3 cup finely ground almond flour (such as Bob’s Red Mill)
• 1/2 tsp salt
• 8 oz milk chocolate chips (I like Ghirardelli or Guittard)
• 1 tsp coconut oil

Do this:

Put the peanut butter, maple syrup and butter in a stand mixer and mix until combined and slightly fluffy. Add the almond flour and the salt and mix again, until the mixture comes together and starts to pull away from the bowl.

Using a cookie scoop or spoon, make 12 balls. I’ve found it best to press each ball together in my hands and then gently roll so they don’t fall apart.

Place on a parchment lined tray and refrigerate for at least 30 minutes.

Meanwhile, melt the chocolate & coconut oil slowly in a double boiler. Stir to completely melt and then dunk each peanut butter ball into the chocolate either covering completely or leaving some of the ball bare on the top. Place each ball back on the parchment lined tray and refrigerate again. These do best in the fridge or a cold car during Minnesota winters.