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+ servings
peanut butter balls

Peanut Butter Balls

YIELD 20 balls (depending on size)


  • 1/2 cup (115g) unsalted butter , softened to room temperature
  • 1 cup (240g) creamy peanut butter (not natural)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 - 2.5 cups (240g-300g) powdered sugar
  • 300 g (10.5 oz.) semi sweet/dark chocolate , coarsely chopped


  1. Using a wooden spoon, a spatula, or a handheld or stand mixer fitted with a paddle attachment (on medium speed), mix butter and peanut butter until combined and creamy. Add vanilla and salt and mix until combined. Add 2 cups powdered sugar and beat until combined. It’s ok if the mixture is a little crumbly or soft. Add more powdered sugar as needed until you can easily form the mixture into balls.

  2. Roll peanut butter dough into 1.5-inch/4 cm (or any size you want) balls and place on a baking sheet lined with parchment paper. Place in the refrigerator for 1 hour or until firm.

  3. Melt chocolate in a double boiler or the microwave, then place in a tall glass or a measuring cup, so it’s easier to dip the balls.
  4. Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool or a fork, then tap to allow excess chocolate to drip off. Place balls back onto the baking sheet. Place in the refrigerator until chocolate is set before serving.
  5. Peanut butter balls can be kept in an airtight container in the refrigerator for 5 days.