Peanut Butter Balls
These Chocolate-Covered 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 these 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!
Frequently Asked Questions
Can I Use Natural Peanut Butter?
No, you should make these chocolate peanut butter balls using a traditional no-stir peanut butter like Jif or Skippy.
Can I Use Another Nut Butter?
Possibly, so long as it’s thick and creamy like traditional no-stir peanut butter. If it’s runnier, then the filling may not set up properly and you won’t be able to form balls.
Can I Freeze These?
Yes! Peanut butter balls dipped in chocolate will freeze well in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator.
Baking Tips
- 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 it 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.
More No-Bake Christmas Desserts to Try!
Peanut Butter Balls
Ingredients
- 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
Instructions
- 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.
I wonder if I could make this with cashew butter as I have two in the family who cannot eat peanuts, I make cheshew butter because of that,
If it’s thicker and a similar consistency to Jif/Skippy it would probably be okay. If not, the filling may not set up quite as well.
These are known as Buckeyes in Ohio, except that you leave the peanut butter exposed at the top to resemble a real Buckeyes. I have also made something similar using white chocolate melts and peanut butter for the filling. If you can score one of the older Tupperware funnels that looks like a huge kiss when turned upside down, you can plug the hole with foil and coat the inside with chocolate candy melts, let it harden and fill with the peanut butter white chocolate mixer. Then seal the bottom with more chocolate and wrap in foil like a HUGE kiss. These are really a hit as gifts for PB fan. Thank you for posting this and the rest of your wonderful recipes.
Any way you make them, they are wonderful!
Yes, I’ve seen them made that way too! Love the idea of making a huge kiss too. How fun!
I am such a visual person and can’t picture how to make the huge “kiss” you speak of. Do you have any links, or photos that show you making them? I’d really like to make them as gifts and they’re perfect! Any help on this would be greatly appreciated! Also feel free to email me if that works better. aleoni23 @hotmail.com
Recipe was awesome and well explained Your recipe was my favorite TY
So glad you liked the recipe, Peggy!
Can I use icing sugar instead of powdered sugar? Or is it the same thing?
Yes, I believe they’re the same thing.
I love these!! So easy to make. My mother in law said they taste like Reese cups! HUGE compliment coming from her because she LOVES Reese cups!! Thank you for sharing this recipe!
So happy to hear that, Sam!
These look perfect! I love that these can be frozen since I am only cooking for two now that we are empty-nesters. Not that we couldn’t eat the whole batch ?!
Thank you, Mindy! They’re perfect for freezing and enjoying later too!
I made these this Christmas but I used chocolate mam
Almond bark to coat! They were wonderful!
Everyone loved them
So happy to hear that everyone enjoyed them, Jeannie!
I just crushed some fresh blackberries in with the peanut butter balls. Reminds me so much of the peanut butter and jelly sandwiches growing up. Yum!
The boys, big and small, thought they were a huge hit. There eyes became super wide as they popped them in their mouths. So easy to make. I did a mixture of semi-sweet and dark chocolate to balance out the sweetness. Glad to hear that they can be frozen- too dangerous to keep around. Thank you for all your great recipes. You are my go-to person for fabulous food. You truly have made our lives better and more delicious. Especially now in lock down. Thank you.
Thank you, Giselle! I appreciate that!
Have made these for years. I buy bark or melts at an Amish bulk buy store near me , at the suggestion of the owner I use molasses instead of vanilla. Wow …..just that simple exchange gives you a “denser” flavor. Now if I we’re just talented enough to make them look like an Easter egg!
How do you melt the chocolate?
You can use the microwave or a double boiler. There are instructions in the recipe card for how to melt the chocolate in the microwave 🙂
Can I use milk chocolate chips? That’s all i have on hand at the moment.
Yes, that would be fine!
These look so delicious and so easy to make! I plan on making these this weekend! My little boy is going to be so surprised!! 🙂
Quick question: What is the best peanut butter to use? Reese’s?
-Michelle
A creamy peanut butter like Jif, Skippy, or Reese’s is fine. You just want to avoid using natural peanut butter where the oil separates. Hope that helps!
Help! Lol I want to make these but only have salted butter!!! Can I use that?
You can use salted butter, but if you do I recommend omitting the salt in the recipe.
Would these be okay to make without the chocolate? My daughter is wanting just the peanut butter part.
Yes, that would be fine. Just be sure to keep the peanut butter balls refrigerated because they will soften at room temperature.
I made these peanut butter balls today, and followed the recipe to a T and used Skippy peanut butter. However, I could not get the filling to come together ( it was crumbly) until I added small amounts of heavy cream. Then the filling came together perfectly and is smooth and creamy! They are in the freezer now and will dip them in the morning! Can’t wait to try them!
Great recipe, have made them several times, always a big hit!!
Hi Danielle! What’s the nifty tool you use to dip the peanut butter balls into the chocolate?
I used an Ateco dipping tool set! It comes in a set of 3 different tools.
I CAN’T WAIT TO TRY THESE
Hi Danille ,
Can i use granulated sugar instead of powdered sugar?
Tq n love ur recipe
Grace
I wouldn’t recommend using regular granulated sugar in this recipe. If you have a good blender/food processor you can blend granulated sugar into a fine powder to make powdered sugar.
You can make these with natural peanut otter or nut butter. They set fine. Crunchy is always better too. You can also add rice crispy cereal to add even more of a crunch!!
I was looking for something to add like crushed pretzels or rice cripes. Suggestions
Either one would be fine! I would start with 1/2 cup, then add more as needed.
I just used this recipe but it only made 30 instead of 36 but they were easy to make so thanks so much they are in the freezer now. Great recipe!
My younger sister made these way back in the early 70’s. She is now gone and I haven’t been able to find a recipe. This is it. Thanks so very much. Can’t wait to make them.
This is what I did when I tried to make Buckeyes. I found I didn’t like the hole and didn’t have the patience to go over them with a knife , trying to fill the holes. Nobody cared that there wasn’t a part of uncovered peanut butter.
My Grandma used to make these. It was a regular BOX of Conf. sugar and a small jar of PB. Reg bag of semi sweet chocolate chips and some cooking wax. Mix 1st two ingredients and then melt the 2nd two in a double boiler. Freeze, dip, chill, eat!
How loose should the mixture be before i chill it
You should be able to roll it into balls like the picture in the post. It will be soft at first, but firm up once you freeze it.
Can I use semi sweet chocolate chips?
Yes, but melted chocolate chips will be thicker. You may want to add 1 to 2 teaspoons of coconut oil or shortening to thin it out.
You can add graham cracker crumbs also
How.much Graham cracker crumbs to the recipe?? That sounds yummy?