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Buckeye Cookies II

"Peanut butter balls dipped in chocolate."

By allrecipes · From Open Recipes · 5 ingredients
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Buckeye Cookies II

Why it works: Peanut and chocolate are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 1,279 recipes mention both. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

Buckeye Cookies II

5 dozen

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Peanut + chocolatetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,279 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  2. Sugar + chocolatetop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + peanuttop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together1,754 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + chocolatetop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + sugartop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the peanut

How well each one fits the dish's main ingredients (butter, sugar, chocolate):

  1. Almondbetter flavor fit
  2. Pecansabout as good a flavor fit
  3. Hazelnutabout as good a flavor fit
  4. Peanutthe original

Fit is the average pairing score against butter, sugar, chocolate. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).