Chocolate and peanut butter…need I say more? Every year, I make a batch of these super easy peanut butter balls for the holidays because they’re so simple but so satisfying. The filling is made with creamy peanut butter, powdered sugar, powdered milk, vanilla, honey, and cinnamon, then finished with a smooth chocolate coating. It takes just 8 ingredients, and there’s no baking necessary!
Easy Peanut Butter Balls Recipe
These bite-sized, creamy peanut butter balls are one of my favorite treats because they’re just so good! It only takes about 15-20 minutes of work to make them, then I can just let them chill in the fridge until I’m ready to serve them.
I found that using one of those regular no-stir peanut butter brands, like Jif or Skippy, works better for this recipe than a natural peanut butter. If you have to stir it, it’s going to be too oily/liquidy and the filling just won’t hold together.
Variations to Try
When I want a little extra texture, I use crunchy peanut butter for these chocolate pb balls. It works just as well! You could also swap the peanut butter for another nut butter–almond butter balls sound pretty good! Or make white chocolate peanut butter balls instead.
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How to Store
Store peanut butter balls in an airtight container in the refrigerator for up to 1 week. Enjoy cold or at room temperature.
Or freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let come to room temperature before enjoying.
Tips for Success
- A double boiler is a method to melt chocolate in a way that ensures it does not burn. To make one: use a small saucepan and put a few inches of water into the bottom. Get a metal or glass bowl that is about 1½ times bigger than the saucepan, so that you can place it into the saucepan but the bowl does not touch the bottom. You will boil the water in the bottom saucepan while putting your chocolate into the bowl on top.
- For easy dipping: place each ball of peanut butter on a fork, submerge the fork in the chocolate, and let the excess drip off before placing them on the baking sheet.
Peanut Butter Balls Recipe
Ingredients
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup dry powdered milk
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup milk chocolate chips
- 1 tablespoon shortening
- Chopped peanuts optional, for garnish
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer (optional)
- Cookie Portion Scoop (optional)
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Using a sturdy spoon or a stand mixer with the paddle attachment, beat the peanut butter, powdered sugar, powdered milk, honey, vanilla extract, and cinnamon together until blended thoroughly. Set aside.1 cup creamy peanut butter, ½ cup powdered sugar, ½ cup dry powdered milk, 1 tablespoon honey, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon
- Roll the peanut butter mixture into 2-inch balls (I used a cookie scoop for uniformity) and place them on the prepared baking sheet.
- Once all peanut butter balls have been made, place them in the freezer for about 20 minutes.
- In the meantime, create a double boiler by boiling water in a saucepan and covering it with a glass or metal bowl.
- Place the milk chocolate chips and shortening into the top bowl of the double boiler and stir until melted. If the mixture is too thick, add additional shortening until it is smooth enough to dip the peanut butter truffles in.1 cup milk chocolate chips, 1 tablespoon shortening
- Take the truffles out of the freezer and dip each individual ball into the chocolate mixture. Make sure it is well coated with the chocolate candy melts and then set it back onto the sheet pan to set. This is easiest to do with a fork.
- Sprinkle on chopped peanuts before chocolate sets, optional.Chopped peanuts
- Once all balls are dipped, place the truffles back in the refrigerator to chill for about 30-40 minutes before serving.
Notes
- You can swap the peanut butter for crunchy peanut butter or another thick, no-stir nut or seed butter.
- If you don’t have powdered milk available, simply substitute it with ½ cup powdered sugar.
- You can use maple syrup in place of the honey.
- While I love the addition of cinnamon, you can leave it out if you’re not a fan.
- You can use semisweet or dark chocolate chips instead of milk, or try candy melts.
- In place of the shortening, you can use coconut oil.
- Use room temperature ingredients for the best results.
- I do not recommend using natural peanut butter, as it is too oily.
- Measure the powdered sugar using the spoon-and-level method to avoid dry peanut butter balls.
- Don’t skip chilling the balls before dipping them; otherwise, they may become sticky and fall apart.
- Nutritional information does not include optional ingredients.
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