What’s better than peanut butter cups? These Peanut Butter Balls take a favorite treat to the next level!
I’ve always loved giving baked treats at the holidays, and while these peanut butter balls don’t require baking, I still like to include them with other goodies. They only need 15 minutes of preparation. The rest of the time—about an hour—is spent chilling in the refrigerator. This is also a fun recipe to make with the kids, as children love mixing the peanut butter filling, rolling the balls, dipping them in chocolate, and decorating them with fun sprinkles.
Now, depending on where you live in the country, you might compare these to buckeyes—a similar treat named after the nut of the Ohio state tree. While buckeyes and these nut butter balls contain similar ingredients, the primary difference is that buckeyes leave a hint of peanut butter uncovered at the top. Peanut butter balls are entirely coated in chocolate.
I like to use a tablespoon of coconut oil when melting my chocolate. It is my favorite oil, as it has a hint of sweetness that doesn’t distract from the chocolate flavor the way some other oils might. Also, when making the balls, I find that working with wet hands makes them roll more easily and stick less.
I do have a little warning to share—with all that peanutty, chocolaty goodness, these balls will disappear right before your eyes, so plan on making plenty. These cute little peanut butter balls are utterly irresistible. I find myself wanting to pop one in my mouth a few times a day. Since they are great any time of year, don’t wait until the holidays to make them.
Fun and delicious variations
Although this recipe for peanut butter balls is perfect as is, that doesn’t mean you can’t experiment with different ingredients and decorations. You can use your favorite nut or seed butter in place of peanut butter to make these chocolate-covered balls. Cashew butter is one of my favorites for this recipe. Stir in some crispy rice cereal for a fun crunch inside. You can also opt for crunchy nut butter rather than smooth. Graham cracker crumbs and shredded coconut are other fun additions that add extra texture, a bit of flavor, and crunch. If you love chocolate as much as I do, feel free to mix in some mini chocolate chips to get that delicious chocolate flavor in every bite.
When giving these treats as gifts or placing them on a buffet table, I like to dip half of them in melted white chocolate. That way, you have both dark chocolate- and white chocolate-covered balls for contrast. You can also drizzle white chocolate over the hardened dark or semi-sweet chocolate. Aside from assorted sprinkles, you can also use chopped nuts as decorations. I know some people like to sprinkle sea salt. It’s not my favorite, but if you like sea salt and chocolate, go for it.
How do I store leftovers?
Refrigerate peanut butter balls in an airtight container for up to 3 or 4 days. For more extended storage, freeze them in an airtight freezer container or zippered bag for up to 3 months. I recommend freezing them on a parchment-lined baking sheet until frozen, then transferring them to the container. Defrost them overnight in the fridge or for a few hours at room temperature. These balls are best served at room temperature.
Serving suggestions
Giving edible gifts around the holidays—or anytime of year—is always nice. I find it especially helpful when you have no idea what to buy for someone who seemingly has everything. An array of goodies featuring these peanut butter balls is a great way to start. Create a decorative platter with some Raspberry-White Chocolate Scones, Delicious Chocolate-Peppermint Cookies, Gluten-Free Scones, and Gingerbread Biscotti. With treats like that, there’s sure to be something for everyone.
Peanut Butter Balls
Ingredients
- 1/2 cup creamy peanut butter
- 3 tablespoons salted butter softened
- 1 cup powdered sugar
- 1 1/4 cups dark or semi-sweet chocolate chips
- Vegetable oil as needed
- Sprinkles for decorating, optional
Instructions
- In a bowl, mix the peanut butter and softened butter until smooth. Slowly add the powdered sugar until the mixture holds together. Cover and chill in the refrigerator for 15 minutes.
- Using clean hands, roll the chilled mixture into 1-inch balls. Place the balls on a parchment-lined baking sheet and refrigerate for about 20 minutes to firm up.
- Melt the chocolate chips in a microwave-safe bowl in the microwave using 30-second intervals, stirring after each interval until smooth. If needed, add a splash of vegetable oil to the chocolate to thin it and make it more dippable.
- Dip each chilled ball into the melted chocolate with a fork, letting excess chocolate drip off. Place the dipped balls on wax or parchment paper. If using, sprinkle on the sprinkles immediately. Chill until the chocolate is set.
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