Peanut butter balls are a simple, no bake treat filled with creamy peanut butter and powdered sugar then dipped in melted chocolate forming the most perfect peanut butter ball!
Peanut Butter Balls
Want a new buttery, chocolaty treat? Peanut butter balls only have five ingredients and are 100% no bake.
You just mix, dip and chill. Couldn’t be easier.
And, trust me. These are a hit! If you bring these to a cookie exchange, you’ll be the most popular person at the party!
My family loves these chocolate covered peanut butter balls and we have them at Christmas.
The best way to describe them is like a Reese’s cup, but in a ball shape. The creamy inside is so smooth and the chocolate layer gives you chocolate in every bite.
If you love peanut butter cookies, you’ll also love our Reese’s peanut butter cup cookies.
Recipe Ingredients
- peanut butter – creamy peanut butter is best. I would suggest NOT using a natural peanut butter. They contain too much oil.
- butter – unsalted and room temperature
- powdered sugar – I usually get 10X
- vanilla extract – use a good vanilla for the best flavor
- vegetable shortening – you only need a TINY bit, but it really helps the chocolate
- chocolate chips – one bag of regular-size chocolate chips
How to Make Peanut Butter Balls
In a large mixing bowl, with electric mixer combine the peanut butter and butter and mix until creamy and smooth. Slowly add the powdered sugar, and vanilla and stir to combine.
Refrigerate the mixture for at least 10 minutes so the dough becomes firm and can be rolled into balls.
Roll spoonful-sized portions into balls using the palms of your hands and place a cookie sheet. Put in the freezer for 30 minutes to harden.
Make the chocolate right before you are going to take the peanut butter balls out of the freezer.
Place the chocolate chips and vegetable shortening (or coconut oil) in a microwave safe bowl and melt in 30-second increments in the microwave. Stir in between each session until all chips have melted.
Remove sheet pan from freezer and pick up each frozen peanut butter ball with a toothpick and dip into the chocolate, coating all sides, and tapping on side of bowl to remove excess chocolate and to get a smooth chocolate coating.
Place covered peanut butter ball on a baking sheet lined with wax or parchment paper and let cool.
When all have been coated, place in freezer to harden for about 30 minutes, or in refrigerator for several hours until chocolate is set.
The Secret to Smooth Chocolate
There is an easy secret to get the chocolate nice and smooth on the outside. Just add 1 or 2 tablespoons of coconut oil or vegetable shortening to the chocolate chips.
Add it to the chocolate chips before you microwave and stir together. It will give the chocolate a smooth and shiny finish.
The chocolate mixture should be thin enough that you can tap off the excess chocolate to get a perfectly smooth finish.
Substitutions
Chocolate – We use milk chocolate, but you could use dark chocolate or even white chocolate.
Candy melts – switch is up and use candy melts instead of the chocolate. These taste like chocolate and melt beautifully, PLUS they come on all kinds of fun colors. Swap them up for different holidays.
Sprinkles – add fun colored sprinkles just after dipping in the chocolate. You can change out the colors for parties or other times of the year.
Here’s how we changed it up and decorated them for Christmas. They make great presents and are perfect to take to a Christmas cookie exchange!
Want More Fun Dessert Recipes?
Peanut Butter Balls
Ingredients
- 1 cup creamy peanut butter
- 6 tablespoons butter unsalted, room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons vegetable shortening Crisco or other brand
- 16 oz. chocolate chips
Instructions
- In a large mixing bowl, with electric mixer, combine peanut butter and butter. Mix to combine. Add powdered sugar, and vanilla and stir to combine. Mix until creamy.
- Refrigerate mixture for at least 10 minutes so dough becomes firm and can be rolled.
- Place cookie sheet on counter.
- Roll spoonful sized portions into balls using the palms of your hands. You will yield approximately 20 balls. Place all balls on cookie sheet and place in freezer for 30 minutes.
- Make the chocolate right before you are going to take the peanut butter balls out of the freezer.
- Place chocolate chips and vegetable shortening in a microwave safe bowl and melt in 30-second increments in the microwave. Stir in between each session.
- Remove pan from freezer and pick up each frozen peanut butter ball with a toothpick and dip each peanut butter ball into the chocolate, coating all sides, and tapping on side of bowl to remove excess chocolate and to get a smooth chocolate coating. Place down on baking sheet lined with wax or parchment paper and let cool. Use a toothpick or other thin instrument if you don’t have a candy making tool.
- When all have been coated, place in freezer to harden for about 30 minutes, or in refrigerator for several hours until chocolate is set.
Notes
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Raven Jacobs says
How do u store these
Bonnie says
I believe the powdered sugar amount was too much as I measured precisely and it was so dry I had to add another big heaping spoonful of peanut butter to make it into a stiff dough. I haven’t finished them yet but I will come back once they are done and l comment on the taste.
Terri says
Just made these and they are really good! I followed the recipe exactly and it was so easy. Only thing is, I wish I had doubled the recipe!