My peanut-butter-obsessed grandpa is famous for only two things: his love for peanut butter and his lifelong sweet tooth. So I made these no-bake balls on his 80th birthday – and was pleased to see him happily sneaking seconds (and thirds!).
Why This Christmas Recipe for Peanut Butter Balls Is The Best
- The peanut butter balls blend creamy, slightly salty touches with the sweetness of smooth chocolate. Then, there’s a hint of vanilla to round it all out; each bite feels like a warm, cozy treat for your soul!
- You can easily give them the “wow” factor of fancy chocolates without needing any complex techniques. Just mix, roll, chill, and dip; that’s all there is to it.
- Customizing the recipe is super straightforward! I often add sprinkles of sea salt, crushed nuts, or even colorful holiday sprinkles to turn these little treats into showstoppers. They’re easy-going but super stylish, and they fit in just about ANYWHERE.
7 Simple Steps to Make Peanut Butter Balls
What to Prepare Before You Start
Want to know all the ingredients that bring these peanut butter balls to life? Let’s have a quick look:
- Softened butter: Start with butter that’s softened to room temperature. Yes, it should feel soft to the touch but not melted or oily. No rushing here!
- Creamy peanut butter: Now, for the main attraction: peanut butter! For the creamiest texture, stick with a processed variety and NOT natural ones. Natural peanut butter has a great flavor, sure, but it’s a bit too oily and doesn’t mix as smoothly here. You should save that for cooking or snacking instead.
- Confectioners’ sugar: Let me tell you, this ingredient is key for sweetness and structure! Without it, the filling would be too runny to hold its shape.
- Vanilla extract: A splash of vanilla brings just the right hint of warmth and richness to the mix, so don’t skip it.
- Salt: Adding a pinch of salt balances out the sweetness and really highlights the peanut butter flavor. You won’t need much, but it helps keep the flavors from feeling too sugary.
- Chocolate: I often go with pure baking chocolate for the smoothest, glossiest results. Otherwise, chocolate chips are made to hold their shape when baked, so they tend to be too thick for coating; I don’t really recommend them for this recipe.
- Vegetable oil: Want to thin out the melted chocolate a little for dipping? A teaspoon of vegetable oil is magic! It also adds a nice shine to the chocolate once set.
Step-by-step Instructions
Step 1. Prep The Baking Sheet
First, you need to grab a baking sheet and line it with either a silicone mat or parchment paper. Trust me, this simple prep step makes sure your treats don’t stick, and the whole process will be WAY smoother later on.
Once done, set the sheet aside for now; it’ll be waiting for you when your peanut butter balls are ready to shine!
Step 2. Blend The Peanut Butter and Butter
Now, onto the mixer!
Use a stand or handheld mixer with the paddle/whisk attachment and drop in the butter. Let it blend on medium-high for about 2 to 3 minutes until it’s creamy and perfectly smooth. After that, add the peanut butter and keep it mixing for another 1 to 2 minutes until the two are happily combined.
(Got a few little butter chunks? Don’t stress; they’ll work themselves out soon. I’m speaking from experience!)
Next, lower the speed and toss in the powdered sugar, a dash of salt, and some vanilla. Blend this mix on low for another 2 to 3 minutes until everything is combined into a slightly crumbly texture — just the way we want it.
Step 3. Roll Out the Peanut Butter Balls
Here’s where things get real hands-on, everyone!
Scoop out about a tablespoon of the peanut butter mixture and roll it between your palms into a 1-inch ball. Set each ball on your prepared baking sheet. You should end up with around 32 to 35 peanut butter balls in total.
Does the mix seem a bit crumbly? Don’t worry; the warmth from your hands will bring it all together. And if the dough starts sticking to your hands, a light dusting of powdered sugar will help (or, sometimes, I just give the dough a quick chill in the fridge to firm it up again).
Step 4. Chill The Peanut Butter Balls
Have you finally got all your balls rolled out? Great! Let them chill in the fridge for at least an hour. If you’re making these ahead, you can even leave them chilling for up to a full day; I did that a few times, and trust me, dipping them later was a breeze!
Step 5. Melt the Chocolate
As our lovely peanut butter balls are finishing their chill session, it’s time to get the chocolate ready.
Melt your chocolate with a little oil either in the microwave or a double boiler (but frankly, the microwave method is faster and way more convenient). All you need to do is put the chocolate and oil into a microwave-safe bowl, then microwave in 20-second bursts, stirring each time, until it’s smooth and glossy.
Let the chocolate sit for a few minutes after melting. A little cooling will keep it from melting your peanut butter balls on contact.
Step 6. Dipping Time!
Now for the best part! Pull your peanut butter balls from the fridge and get ready to dip.
Drop each one into the chocolate and give it a good roll for full coverage. Then, use a candy dipping tool or a fork to lift the ball out (wait a few sec for all the excess chocolate to drip off) and carefully slide it onto your baking sheet.
Still have leftover chocolate after all this? Warm it up a bit and drizzle it over each candy for an extra fancy touch! You can also sprinkle your lovely treats with a few popping sprinkles while the chocolate is still dripping wet.
Step 7. Let Them Set and Enjoy
When all your delicious peanut butter balls are coated, pop them back in the fridge for about 30 to 35 minutes (or ’til the chocolate has fully set; your choice).
Now go on, treat yourself and everyone to these chocolate-covered peanut butter delights. They will win over anyone who takes a bite. Enjoy!
And if you want to try other peanut butter recipes, check out our no-bake chocolate peanut butter bars and chocolate peanut butter no-bake cookies.
Extra Notes
1. Natural peanut butter is delicious but can get oily and make your dough fall apart. So, for this recipe, I always stick with the classic creamy brands like Jif or Skippy since they hold together FAR better! If you’re still dead set on using a natural one, at least give it a serious stir to get the oils fully mixed back in.
2. The whole point of uniform size isn’t just to make your peanut butter balls look nice. It actually helps them chill and set more evenly (and hence, makes dipping way easier), you know?
A small cookie scoop will be perfect for achieving this consistency; just scoop, roll, and you’re good to go. If you don’t have one, aim for about a tablespoon per ball, roughly the size of a walnut.
3. If you’re like me and can’t wait to dig in, here’s a time-saver: once the chocolate is spread across the balls, stick the whole tray in the freezer for about 10–15 minutes. This shortcut lets the chocolate set faster so you can enjoy these treats sooner! Just don’t leave them in too long, or you’ll get condensation when they come out.
4. Want to make these really stand out? Add toppings before the chocolate sets! A sprinkle of sea salt, crushed nuts, or even some crumbled pretzels adds both flavor and a little crunch. It’s a super easy way to get creative, even if you have basically no experience before.
5. Have I told you that these peanut butter balls can be made ahead? If not, now you know!
Once they’re fully set, stash them in an airtight container and freeze them. They’ll last up to three months, so you can satisfy your sweet tooth any time without making a new batch. You may thaw them a few minutes before digging in (or even better — enjoy them frozen!).
6. Since chocolate is the outer layer, it’s worth going for a good brand. The rich, melt-in-your-mouth texture (only found in high-quality chocolate like Ghirardelli or Lindt) will make ALL the difference! Cheap chocolate, otherwise, usually tastes waxy or gritty, which just doesn’t cut it.
FAQs
Can I make these peanut butter balls without confectioners’ sugar?
Technically, yes (although I don’t really recommend that). You’ll need to substitute with something that binds the mixture together, like graham cracker crumbs or crushed cookies.
How can I keep the peanut butter balls from sticking to my hands while rolling?
To make rolling easier and less sticky, try chilling the peanut butter mixture for about 15 minutes before shaping it. You can also lightly dust your hands with powdered sugar or even a little cornstarch to prevent sticking as you roll.
Can I use white or dark chocolate instead of milk chocolate for coating?
Absolutely! White or dark chocolate both work wonderfully and give the peanut butter balls a different twist. Dark chocolate adds a richer, less sweet contrast, while white chocolate brings a creamier taste. Just be sure to melt them slowly to avoid burning!
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Happy baking!
Peanut Butter Balls
Ingredients
- 6 tbsp unsalted butter, room temperature
- 1 cup creamy peanut butter
- 2 ½ cups confectioners’ sugar
- ⅔ tsp pure vanilla extract
- a pinch tsp salt
- 3 semi-sweet chocolate bars (about 12 ounces), coarsely chopped
- ⅓ tbsp vegetable oil
- Optional sprinkles
Instructions
- Line your baking sheet with either a silicone mat or parchment paper. Set the sheet aside for now.
- Use a stand or handheld mixer with the paddle/whisk attachment and blend in the butter on medium-high (2 to 3 minutes) until creamy. Add the peanut butter and keep it mixing (1 to 2 minutes) until combined.
- Lower the speed and toss in the powdered sugar, salt, and vanilla. Blend this mix on low (2 to 3 minutes) until slightly crumbly.
- Scoop out about a tablespoon of the peanut butter mixture and roll it between your palms into a 1-inch ball (about 32 to 35 balls in total). Set each ball on your prepared baking sheet.
- Refrigerate the balls (1+ hour to 24 hours, your choice).
- Put the chocolate and oil into a microwave-safe bowl, then microwave in 20-second bursts, stirring each time until glossy. Let the chocolate sit for a few minutes after melting.
- Pull your peanut butter balls from the fridge, then drop each one into the chocolate and give it a good roll for full coverage. Lift the ball out (wait a few sec for all the excess chocolate to drip off) and slide it onto your baking sheet. Optional: drizzle leftover chocolate or throw in some sprinkles.
- Pop the balls back in the fridge for about 30 to 35 minutes before serving. Enjoy!
Notes
- Use classic creamy peanut butter like Jif or Skippy for a smoother, easier-to-roll texture.
- Want to keep the peanut butter balls uniform in size? Then, use a cookie scoop for even chilling and dipping (or aim for about a tablespoon per ball if you don’t have one).
- You can freeze the tray for 10–15 minutes right after dipping to help the chocolate set faster.
- Add toppings like sea salt, crushed nuts, or pretzels before the chocolate sets for extra crunch and flavor.
- Choose high-quality chocolate for the coating if you want to achieve a perfect melt-in-your-mouth finish.
