Easy Peanut Butter Balls

A metal tray with chocolate peanut butter balls and peanuts on it as well

Easy Peanut Butter Balls

These no-bake chocolate-covered peanut butter balls are sweet, creamy, and dipped in smooth chocolate for a simple treat everyone loves. Made with pantry staples, they’re perfect for holidays, parties, or whenever a peanut butter craving hits.

Course Dessert

Cuisine Dessert

Keyword easy peanut butter balls

Prep Time 1 5

Cook Time 5

Total Time 1 10

Servings Balls

Calories 113kcal

Author Elaine Benoit

Equipment

Ingredients

1 cup peanut butter (crunchy, natural)
4 tablespoons butter (room temperature)
2 cups confectioner's sugar

Coating

1 cup bittersweet chocolate chips (I used 62% cocoa chips)
2 tablespoon coconut oil

Instructions

Take out the butter at least a half hour before making the recipe. I place it in the mixer to soften. I cut the butter in pads to help it along.
Place the paddle attachment on the mixer and mix the butter until creamy.
4 tablespoons butter
Add peanut butter and mix until creamy.
1 cup peanut butter
Add the confectioner's sugar and mix on low at first and raise the speed as the sugar mixes in. You want the mixture to be incorporated and will be stiff. It may take up to 5 minutes.
2 cups confectioner's sugar
Cover a medium jelly roll pan with either parchment paper or a silicone mat. Use your hands or a small cooking scoop to form each ball. I use my hands and keep the balls on the smallish side.
Place pan in the fridge for a half hour.
Before the half hour is up, melt the chocolate, either in the microwave or in a double boiler.
1 cup bittersweet chocolate chips, 2 tablespoon coconut oil
Place each ball in the melted chocolate and use a fork to roll the balls around until they are completely covered.
Place each ball back on the pan and place the pan in the fridge for a half hour.
Eat, smile, and enjoy.

Notes

I added the time you need to refrigerate the peanut butter balls.

Note, adding the powdered sugar will make the batter dry, but as it mixes, pearls will form, and eventually the dough will reach the right consistency.

Helpful tips

Take the butter out about an hour before starting. I use salted butter, but unsalted works just as well—it’s all about preference.
Choose good-quality chocolate for coating—Ghirardelli melts smoothly and tastes amazing.
Chill the peanut butter balls in the fridge for at least 30 minutes before dipping to help them hold their shape.
Use a fork to dip each chilled ball into melted chocolate, tap off excess, and place on parchment paper or a silicone mat.
Melt chocolate in small batches to keep it smooth; gently reheat if it thickens.
No double boiler? Place a glass bowl over a saucepan with simmering water (without touching the water) and melt chocolate with a little coconut oil.
Add sprinkles, nuts, or flaky sea salt while the chocolate is still wet so they stick.
If adding wax to the chocolate, let the coated balls set at room temperature—refrigerating too soon can cause dull spots or streaks.
Store in an airtight container in a cool spot, or refrigerate if keeping longer. Let sit at room temperature before serving for the best texture.
These freeze beautifully—take them out about 15 minutes before serving so they’re not too firm.

Nutrition