Chocolate Peanut Butter Balls
Made with creamy peanut butter and smooth dark chocolate, these chocolate peanut butter balls are the perfect no-bake treat. Great for the holidays or entertaining, they can be dressed up with chopped nuts, sprinkles, or drizzled chocolate to suit any occasion. Best of all, they store easily in the fridge or freezer until ready to serve, making them an ideal make-ahead dessert.
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.
Nutrition
Calories: 207kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 137mg | Fiber: 2g | Sugar: 15g | Vitamin A: 91IU | Calcium: 14mg | Iron: 1mg