Peanut Butter Balls

Enjoy the perfect sweet and salty balance with these peanut butter balls, great for parties, holidays, or a quick treat!

Recipe Developer-Estefania

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Prep Time 30

Total Time 30

Ingredients

For Coating:

▢ 200 g Dark Chocolate
▢ 1 tablespoon Vegetable Oil

Instructions

In a large mixing bowl, combine the softened unsalted butter, peanut butter, vanilla extract, and salt. Mix with a hand mixer until well blended and smooth.
Add the icing sugar, mixing well with a spatula until fully incorporated and the mixture is smooth and stiff.
Using a small cookie scoop, scoop out small portions of the mixture and roll them into balls (about 1 inch in diameter).
Place the peanut butter balls on a cutting board lined with parchment paper.
Once all the balls are formed, chill them in the refrigerator for about 30 minutes to firm up.
In a microwave-safe bowl, combine the dark chocolate and vegetable oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Using a fork, dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully coated.
Allow any excess chocolate to drip off, then place the coated ball back onto the parchment-lined baking sheet.
Drizzle melted chocolate on top of the coated balls.
Once all the balls are coated, return the baking sheet to the refrigerator and chill until the chocolate is completely set (about 30 minutes).
Once the chocolate is set, the peanut butter balls are ready to be enjoyed!

Notes

Use Creamy Peanut Butter: For the smoothest texture, go with creamy peanut butter. Natural peanut butter can separate and make the mix less consistent. If you like a bit of crunch, feel free to use crunchy peanut butter instead!

Room Temperature Ingredients: Make sure the butter and peanut butter are at room temperature before mixing. This makes them blend together more easily for a smooth, creamy result.

Chill before Rolling: If your mixture is too soft or sticky when rolling, pop it in the fridge for 10-15 minutes. This will make it easier to shape without sticking to your hands.

Use a Cookie Scoop: A small cookie scoop helps you make evenly-sized peanut butter balls, which chill better and look more polished.

Chill Before Dipping: The balls need to be firm before dipping in chocolate. Chill them for at least 30 minutes in the fridge, or 10-15 minutes in the freezer to keep them from melting or losing shape.

Thin the Chocolate: Add a little vegetable oil to the melted chocolate to thin it out. This makes it easier to coat the balls smoothly and gives a nice glossy finish.

Work Quickly When Dipping: Dip the balls in the melted chocolate quickly so they don’t soften. A fork helps you coat them well and lets the extra chocolate drip off easily.

Add a Decorative Drizzle: For a fun finishing touch, drizzle any leftover melted chocolate on top of the coated balls.

Store Properly: Once the chocolate is set, keep the peanut butter balls in an airtight container in the fridge. They’ll stay fresh for up to 2 weeks, or you can freeze them for about 2 months.

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