These Peanut Butter Balls feature a smooth and creamy peanut butter filling inside of a chocolate coating. Incredibly easy to make with just five simple ingredients!
Is there any better combination than peanut butter and chocolate? From these classic no-bake cookies to these no-bake chocolate peanut butter bars and these chocolate peanut butter cupcakes, I think it’s pretty obvious how much I love the combination of the two. So today I wanted to share one of my favorite peanut butter and chocolate desserts – this homemade peanut butter ball recipe.
These peanut butter balls are a wonderful recipe to make year-round because they’re completely no-bake, which means you don’t have to worry about turning your oven on. You only need five ingredients to make them and that’s including a little bit of vanilla extract and salt.
This recipe will make about 3 dozen peanut butter balls, but you can easily cut it in half to make less. These will also freeze well for several months so they’re a great recipe that you can prep ahead of time!
Ingredients For This Recipe
To make the no-bake peanut butter balls, you’ll start with some simple ingredients. Let’s break down each one!
- Unsalted Butter: Since the peanut butter will have a little bit of salt in it, I suggest sticking with unsalted butter. Make sure to set your butter out ahead of time so that it can come to room temperature.
- Peanut Butter: You’ll want to stick with a no-stir peanut butter like Jif or Skippy so that these set up properly.
- Powdered Sugar: The powdered sugar helps to sweeten the peanut butter filling and firms it up so it’s easier to roll into balls.
- Vanilla Extract & Salt: The vanilla adds a little flavor.
- Semi-sweet Chocolate: The chocolate comes after you’ve mixed up the filling. I used semi-sweet chocolate bars for this recipe, but feel free to swap the semi-sweet chocolate for your favorite kind.
How To Make Peanut Butter Balls
You’ll start by mixing the butter and peanut butter together until well combined. Then mix in the powdered sugar, vanilla extract, and salt. I suggest stopping to scrape down the sides of the bowl as needed to make sure everything is well combined.
Once you’ve mixed up the filling, you’ll scoop the mixture and roll it into balls. I like to use a one tablespoon measuring spoon or cookie scoop for this part because it makes the perfect sized peanut butter balls.
As you’re rolling them, I suggest placing them on a baking sheet lined with parchment paper because you’ll need to freeze these before you coat them in chocolate. I find that about 20 minutes is enough time for them to firm up and make it easy to dip.
Once the balls are frozen, you’ll coat them in some chocolate. I used semi-sweet chocolate for this recipe because it’s not too sweet and not too bitter. If you love white chocolate or dark chocolate feel free to use that instead!
If you don’t have any dipping tools, you can easily coat the peanut butter balls in chocolate using a fork and toothpick. Simply toss each one into the chocolate until fully coated, use a fork to lift them out of the bowl, tap the fork on the edge of the bowl to remove any excess chocolate, then use a toothpick to slide them off of the fork onto a baking sheet lined with parchment paper.
Once they’re all coated in chocolate, you will want to refrigerate them for 45 minutes to an hour so the chocolate can harden. Once they’re ready, you can either enjoy them or leave them in the refrigerator or freezer until you’re ready to serve them!
- Make sure to stick with a peanut butter like Jif or Skippy for this recipe so that the filling will set up properly.
- Once you scoop the peanut butter filling and roll it into balls, freeze it for at least 20 minutes. This will make them much easier to dip them in the chocolate.
- Feel free to swap out the semi-sweet chocolate for white chocolate, dark chocolate, or even almond bark.
Peanut Butter Balls
- 1 cup (250 grams) creamy peanut butter
- 6 tablespoons (85 grams) unsalted butter softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 12 ounces semi-sweet chocolate chopped
- Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, using a handheld mixer, beat the peanut butter and butter together until well combined. Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Using a one tablespoon measuring spoon or cookie scoop, scoop the peanut butter mixture, roll into balls, and place on the prepared baking sheet. Transfer the baking sheet with the peanut butter balls to the freezer for 20 minutes.
- Place the chopped chocolate in a medium-sized microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until completely melted and smooth.
- Remove the baking sheet with the peanut butter balls from the freezer. Dip each peanut butter ball in the melted chocolate, then return to the baking sheet.
- Once all of the peanut butter balls are coated in the chocolate, transfer the baking sheet to the refrigerator for 45 minutes to 1 hour or until the chocolate is hardened.