These peanut butter balls are one of those simple treats that always seem to disappear faster than expected. With a creamy peanut butter center and a rich chocolate coating, they have all the flavor of a homemade candy without requiring any baking.
Why You'll Love My Peanut Butter Balls
- Completely no-bake and easy to make.
- Rich chocolate coating with a creamy peanut butter center.
- Great for holidays, parties, and homemade gifts.
- Made with simple pantry ingredients.
- Stores well in the refrigerator or freezer.
I first started making these when I needed an easy dessert for a holiday gathering and did not want to spend hours in the kitchen. The combination of peanut butter and chocolate is hard to resist, and the fact that they can be made ahead of time makes them even more useful. Over the years, they have become one of those recipes I keep coming back to because they are reliable, simple, and always popular.
What I like most about this recipe is the contrast in textures. The center stays soft and creamy while the chocolate coating adds just enough firmness to create that classic candy-like bite. They feel special enough for Christmas cookie trays and homemade gifts, but are easy enough to make any time of year.
If you enjoy easy peanut butter desserts, my 3 Ingredient Peanut Butter Balls, Peanut Butter Bars, and Peanut Butter Fudge are all great recipes to try next. Each one uses similar flavors but creates a completely different texture and experience.
Key Ingredients in Peanut Butter Balls
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Peanut Butter Base: I use creamy peanut butter, softened unsalted butter, vanilla extract, and a little salt to make the center smooth, rich, and easy to roll. The salt, I find, helps balance the sweetness without making the filling taste salty.
- Powdered Sugar: Powdered sugar gives the peanut butter mixture structure and sweetness while keeping the texture soft and smooth. I like it here because it blends in easily and helps create that candy-like center.
- Chocolate Coating: I use dark chocolate for a richer coating that balances the sweet peanut butter center. A little vegetable oil, for me, helps the chocolate melt smoothly and gives the coating a cleaner finish once it sets.
How to Make Peanut Butter Balls
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix the Filling: Beat the softened butter, peanut butter, vanilla, and salt until smooth, then mix in the icing sugar until fully combined.
2. Shape and Chill: Scoop the mixture, roll it into 1-inch balls, place them on a parchment-lined board, and refrigerate for 30 minutes.
3. Melt and Coat: Melt the dark chocolate with vegetable oil in 30-second bursts, stirring each time, then dip each chilled ball until fully coated.
4. Finish and Set: Let the extra chocolate drip off, place the balls back on parchment, drizzle with more melted chocolate, and refrigerate for 30 minutes.
Tips for Perfect Peanut Butter Balls
Use Softened Butter: I like starting with properly softened butter because it blends into the peanut butter much more smoothly. If the butter is too cold, the filling can turn lumpy.
Keep the Balls Cold: Keeping part of the tray in the refrigerator, I find, makes dipping much easier. It helps the peanut butter balls stay firm and hold their shape.
Let the Chocolate Set Fully: I always give the chocolate enough time to firm up before serving or storing. This gives the peanut butter balls a cleaner finish and keeps them from sticking together.
Storage
Store the peanut butter balls in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, freeze them in a freezer-safe container for up to 2 months and thaw them in the refrigerator before serving.
Try These Peanut Butter Recipes Next!
Recipe
Peanut Butter Balls
Ingredients
For Peanut Butter Balls
- 90 g unsalted butter - softened
- 250 g creamy peanut butter
- 300 g powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Coating
- 200 g dark chocolate - chopped
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, add 90 g unsalted butter, softened, 250 g creamy peanut butter, 1 tsp vanilla extract, and ¼ tsp salt. Mix with a hand mixer until smooth and creamy.
- Add 300 g powdered sugar and mix with a spatula until the mixture is fully combined and forms a thick dough.
- Use a small cookie scoop to portion the mixture and roll it into 1-inch balls. Place the peanut butter balls on a parchment-lined tray and refrigerate for 30 minutes.
- In a microwave-safe bowl, combine 200 g dark chocolate and 1 tbsp vegetable oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
- Dip each chilled peanut butter ball into the melted chocolate until fully coated. Let the excess chocolate drip off, then place the coated balls back onto the parchment-lined tray.
- Drizzle any remaining melted chocolate over the tops of the peanut butter balls.
- Refrigerate for 30 minutes, or until the chocolate coating is completely set, before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The perfect balance of creamy peanut butter and sweet chocolate.