These peanut butter snowballs are everything I love in a holiday treat: no-bake, minimal ingredients, and pure peanut buttery bliss. Each bite has that melt-in-your-mouth texture thanks to creamy peanut butter, crushed graham crackers, and a smooth coating of white chocolate. My white chocolate peanut butter balls look adorable all dressed up with festive sprinkles, but they’re delicious enough to make year-round.
White Chocolate Peanut Butter Balls
I absolutely adore my classic peanut butter balls, but I’m a girl who loves options, and these white chocolate peanut butter balls are a slightly sweeter option for anyone with a big sweet tooth. The graham cracker crumbs add a light crunch and help bind the filling without making it heavy. Creamy, salty peanut butter rounds out the flavor and makes these peanut butter snowballs silky and rich.
Once dipped in creamy white chocolate, these graham cracker peanut butter balls look just like snowballs. Decorate them with festive colorful sprinkles, a drizzle of white chocolate, or crushed candy canes for a real holiday feel!
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The Secret to Melt-in-Your-Mouth Centers
For a perfectly soft and creamy center in your peanut butter snowballs, use room-temperature ingredients and mix just until smooth–no more. Overmixing or using cold peanut butter can make the filling dense instead of silky. The graham cracker crumbs naturally absorb excess oil, giving the truffles structure without losing that melt-in-your-mouth texture.
Peanut Butter Snowballs Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Baking Sheet
Ingredients
- 1 cup creamy peanut butter *
- 2 tablespoons unsalted butter room temperature (¼ stick)
- 1 teaspoon pure vanilla extract
- 1½ cups powdered sugar
- 1 cup graham cracker crumbs (from about 9 cracker sheets)
- 8 ounces white melting chocolate **
- Festive sprinkles optional
Instructions
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), stir together the peanut butter, softened butter, and vanilla until completely combined.1 cup creamy peanut butter, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add the powdered sugar and graham cracker crumbs. Stir until completely combined.1½ cups powdered sugar, 1 cup graham cracker crumbs
- Line a large rimmed baking sheet with parchment paper. Scoop out 1 tablespoon sized portions and roll them into smooth balls. Place them on the prepared baking sheet and then transfer them to the fridge to chill for 30 minutes.
- Melt the white chocolate according to the package directions.8 ounces white melting chocolate
- One at a time, dip a frozen peanut butter ball into the melted white chocolate and use a fork to cover the truffle completely with white chocolate. Place the truffle back onto the baking sheet and repeat with the remaining truffles.
- To decorate the truffles, place the remaining white chocolate (usually 3-4 tablespoons) into a Ziplock bag and cut off the tip of the corner. Drizzle the white chocolate over the truffles and top with festive sprinkles.Festive sprinkles
- Allow the white chocolate to harden completely (about 15 minutes in the fridge) and then transfer the truffles to an airtight container.
Notes
- Use room temperature ingredients for the easiest mixing.
- Stir in ½ teaspoon of cinnamon or espresso powder for a warm holiday flavor.
- If the truffles are too wet while rolling, feel free to add a bit more powdered sugar to the dough to achieve your desired texture.
- Chill the peanut butter mixture for 10-15 minutes before rolling if it’s too soft. The dough firms up and you’ll get smoother, more even snowballs.
- Let the melted white chocolate cool for a few minutes before dipping so it thickens slightly. This helps it cling to the truffles instead of sliding off.
- Lift the truffle out of the white chocolate and tap the fork on the side of the bowl to allow any excess white chocolate to drip off.
- I’m making these treats for Christmas but they are great all year long! Just swap the red and green sprinkles for another color or top the truffles with chopped peanuts.
- You can also decorate the truffles with melted red and green candy melts, crushed candy canes, edible glitter, or gold sugar if you prefer.
- A pinch of flaky sea salt on top also balances the sweetness beautifully.
How to Make Peanut Butter Snowballs Step-by-Step
Prep: Gather up everything you need to make these white chocolate peanut butter balls. If you store your peanut butter in the fridge, bring it to room temperature along with the butter for 30-60 minutes before beginning. Crush 9 graham cracker sheets in a Ziplock bag with a rolling pin or in a food processor to make 1 cup of crumbs.
Cream the Peanut Butter: In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), stir together 1 cup of creamy peanut butter, 2 tablespoons of room-temperature unsalted butter, and 1 teaspoon of vanilla extract until completely combined.
Mix the Truffles: Add 1½ cups of powdered sugar and 1 cup of graham cracker crumbs. Stir until completely combined. The dough should be slightly crumbly but hold together when pressed. If it’s too wet, add a bit more powdered sugar.
Shape the Truffles: Line a large rimmed baking sheet with parchment paper. Scoop out 1 tablespoon-sized portions and roll them into smooth balls. If you find the peanut butter mixture feels too soft, chill it in the fridge for 10-15 minutes before rolling. Place them on the prepared baking sheet and then transfer them to the fridge to chill for 30 minutes.
Dip the Truffles: Melt 8 ounces of white chocolate according to the package directions. I melted mine in a microwave-safe bowl in 30-second intervals, stirring between each interval. Let it sit for a few minutes to thicken slightly before dipping so it clings to the truffles. One at a time, dip a frozen peanut butter ball into the melted white chocolate and use a fork to cover the truffle completely with white chocolate. Lift the truffle out of the white chocolate and tap the fork on the side of the bowl to allow any excess white chocolate to drip off. Place the truffle back onto the baking sheet and repeat with the remaining truffles.
Decorate the Truffles: Place the remaining white chocolate (usually 3-4 tablespoons) into a Ziplock bag and cut off the tip of the corner. Drizzle the white chocolate over the truffles and top with festive sprinkles if desired. Allow the white chocolate to harden completely (about 15 minutes in the fridge) and then transfer the truffles to an airtight container.
How to Store and Freeze
Store leftover peanut butter snowballs in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Let come to room temperature before enjoying.
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