FAQ
Do peanut butter balls need to be refrigerated?
Peanut butter balls can be kept at room temperature for short periods, but they may soften and the chocolate can start to melt. I prefer serving mine straight from the fridge for a firmer texture and less mess.
Can I freeze chocolate peanut butter balls?
Yes, peanut butter balls freeze very well. Freeze them in a single layer on a parchment-lined baking sheet until solid, then transfer to an airtight container and freeze for up to 3 months. When ready to serve, thaw in a single layer in the fridge.
Why is my peanut butter ball mixture too soft or crumbly?
If the mixture is too soft to roll, chill it in the fridge for about 20 minutes or mix in an additional tablespoon of powdered sugar. If the mixture is crumbly or cracks when rolled, add in an extra tablespoon of peanut butter to help it bind.
What kind of peanut butter works best for peanut butter balls?
Creamy peanut butter works best for smooth texture and proper structure. Avoid using natural peanut butter, which tends to separate and can make the mixture too oily or crumbly.
Why is my melted chocolate too thick?
Melted chocolate can be too thick for dipping or drizzling on its own. Stirring in about 1 tablespoon of vegetable oil helps thin out the chocolate and creates a smoother, more even coating.
How to Make Chocolate Peanut Butter Balls
Prepare a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy.
Next, add in the peanut butter, kosher salt, and vanilla, and mix until smooth, scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
Turn the mixer to a low speed and add in the powdered sugar. Continue mixing until well combined. (The mixture should be fairly crumbly and soft.)
Compress and roll the peanut butter mixture into 1- to 1 ¼-inch balls (of about 20 grams each) with your hands. The warmth of your hands should cause the mixture to smooth out. If you find the mixture too dry and cracks when rolled, you can add in an additional tablespoon of peanut butter and mix until it comes together.
Place the balls on your prepared parchment baking sheet, then into the fridge to chill for at least 1 hour.
About 10 minutes before your peanut butter balls are finished chilling, begin heating a double boiler on the stove. Add in the chocolate and vegetable oil, and continue heating until the chocolate is fully melted and smooth.
Dip each peanut butter ball into the melted chocolate. I use a wooden skewer inserted into the bottom of each ball and a fork… whatever you can find that works! Then, place each ball back on your prepared baking sheet.
Pro tip: If dipping a large number of peanut butter balls, take them out of the fridge half at a time so the peanut butter doesn’t warm up and soften, causing them to lose their shape.
If decorating: Sprinkle the tops of each peanut butter ball with chopped peanuts or sprinkles before the chocolate sets up so that they stick.
Chill the finished peanut butter balls in the fridge for 30 to 60 minutes, until the chocolate is fully set, before transferring them to an airtight container. For the best texture, I recommend storing them in the fridge until ready to serve.
Chocolate Peanut Butter Balls
Ingredients
- 6 Tbsp unsalted butter, at room temperature
- 1 cup creamy peanut butter
- ¼ tsp kosher salt (I use Diamond Crystal)
- 1 tsp pure vanilla extract
- 2 cups powdered (icing) sugar
- 12 oz semi-sweet chocolate (I use 70% cacao)
- 1 Tbsp vegetable oil
- Optional toppings: chopped peanuts, sprinkles, or additional chocolate for drizzling
Instructions
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.6 Tbsp unsalted butter, at room temperature
- Add in the peanut butter, salt, and vanilla. Mix until smooth, scraping down the sides and bottom of the bowl with a rubber spatula as necessary.1 cup creamy peanut butter¼ tsp kosher salt1 tsp pure vanilla extract
- Reduce the mixing speed to low and add in the powdered sugar. Continue mixing until well combined. (Note: the mixture should be fairly crumbly and soft.)2 cups powdered (icing) sugar
- With your hands, compress and roll the peanut butter mixture into 1" to 1 ¼" balls (of about 20 grams each).Pro tip: The warmth of your hands should help the mixture smooth out. If it feels too dry and cracks when rolled, add in an additional tablespoon of peanut butter and mix until it comes together.
- Set each peanut butter ball on the lined baking sheet and place in the refrigerator to chill for at least 1 hour.
- About 10 minutes before the peanut butter balls are done chilling, set up a double boiler by placing a heatproof bowl over a saucepan of simmering water on the stove. Add in the chocolate and vegetable oil, and heat until the chocolate is fully melted and smooth.12 oz semi-sweet chocolate1 Tbsp vegetable oil
- Dip each peanut butter ball into the melted chocolate and place it back onto the lined baking sheet. (I use a wooden skewer inserted into the bottom of each ball and a fork — whatever you can find that works!)Pro tip: If dipping a large batch of peanut butter balls at once, I recommend taking them out of the fridge half at a time so they don't warm up and soften, which can cause them to lose their shape.
- Before the melted chocolate sets, sprinkle your desired toppings (such as chopped peanuts, sprinkles, or a drizzle of additional chocolate) on each peanut butter ball so they stick.
- Chill the finished peanut butter balls on the lined baking sheet in the refrigerator until the chocolate is fully set (about 30 to 60 minutes), before transferring them to an airtight container. For the best texture, I recommend storing them in the fridge until ready to serve.
