Easy peanut butter balls made with creamy peanut butter, powdered sugar and covered in a sweet chocolate coating. So easy to make and the perfect holiday treat!

With only 5-ingredients, this candy recipe is simple just like sugar cookie truffles, brownie truffles, homemade crunch bars and cookie dough truffles!

Peanut butter balls covered in chocolate.

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Peanut Butter Balls Recipe

If you love Reese’s peanut butter bars or my rich chocolate peanut butter fudge, you will love these chocolate peanut butter balls! They are basically a creamy peanut butter truffle covered in chocolate. Similar to buckeye balls and so hard to resist!

These peanut butter balls are chocolate covered and irresistible just like my peanut butter blossoms! If you love the combination of peanut butter and chocolate in holiday cookies and treats, you will love these truffles.

Chocolate Peanut Butter Balls Ingredients

Peanut butter ball ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Peanut butter: I prefer creamy smooth peanut butter from Skippy or Jif. The natural peanut butter that is drippy won’t work in this recipe.
  • Butter: Use unsalted butter. I let it sit out on the counter for a bit to soften and come to room temperature.
  • Vanilla extract: This adds a delicious boost of pure vanilla flavor.
  • Powdered sugar: Also known as confectioners’ sugar. This helps sweeten the balls and creates an extra creamy texture.
  • Chocolate: High quality semi-sweet chocolate melting wafers work best (like Ghirardelli).

How to Make Peanut Butter Balls

Start by mixing together peanut butter, butter and vanilla with an electric mixer. Mix in 1 cup of powdered sugar gradually then use hands to mix in the remaining 3/4 cup powdered sugar. Shape into 1-inch balls and place in the freezer for 15 minutes to harden.

Peanut butter, powdered sugar and butter being scooped.

Next melt the chocolate until smooth (in a double boiler or microwave 60 seconds). Remove from freezer, then dip individually into chocolate until evenly coated. Place back on parchment paper or wax paper.

Dipping peanut butter balls into chocolate.

Immediately add toppings like sea salt, chopped nuts or sprinkles. Then place truffles in the fridge to chill for 10 minutes. Enjoy!

Peanut butter balls on a baking sheet.

Tips for the Best Peanut Butter Balls

  • Use high quality chocolate. I’ve found that Ghirardelli melting wafers work best. You could use chopped dark chocolate, white chocolate, candy melts or even almond bark.
  • Nut butter. Any nut butter works, almond butter, cashew butter or crunchy peanut butter.
  • Crispy: Make peanut butter balls with Rice Krispies! Just mix some Rice Krispies cereal in with the peanut butter filling for a crispy texture.
  • Freeze before coating with chocolate. This helps the chocolate-covered peanut butter balls hold their shape and prevents these bite-sized treats from melting.
  • Use a fork for dipping. Place the truffle on your fork, then dip in chocolate. Then tap the fork on the side of the bowl to remove any excess chocolate for an extra smooth finish.
  • Immediately add toppings. The warm chocolate dries fast, so immediately sprinkle on toppings while it’s still wet. If drizzling with chocolate like I do in chocolate covered coconut balls, that can be added after they set.
Chocolate peanut butter balls.

Looking for more candy recipes to add to your holiday plate? Try my peanut butter fudge, homemade peanut brittle or these easy Rolo pretzels.

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Chocolate covered Peanut butter balls.

Chocolate Peanut Butter Balls

4.99 from 52 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Chill time: 20 minutes
Total Time: 35 minutes
Servings: 30
Easy peanut butter balls made with creamy peanut butter, powdered sugar and covered in a sweet chocolate coating. So easy to make and the perfect holiday treat!
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Ingredients 

  • ¾ cup creamy peanut butter
  • ¼ cup unsalted butter (softened)
  • ½ teaspoon vanilla extract
  • 1 ¾ cups powdered sugar
  • 1 ½ cups semi-sweet chocolate melting wafers

Optional toppings: sea salt, crushed nuts, mini chocolate chips, powdered sugar, coconut or sprinkles

Instructions

  • Prep. Line a baking sheet with parchment paper and set aside.
  • Combine peanut butter mixture. Mix together 3/4 cup peanut butter, 1/4 cup butter, and 1/2 teaspoon vanilla in a medium-size bowl with an electric mixer. Gradually add in 1 cup powdered sugar and mix until well combined. Add the last 3/4 cup powdered sugar and mix with your hands until all the sugar is gone. It will start feeling thick.
  • Shape. Shape dough into 1-inch balls and place on baking sheet. I like to use a small cookie scoop and then roll them in my hands. Place on baking sheet and then freeze for 15 minutes.
  • Melt chocolate. In a small bowl, melt 1 1/2 cups chocolate melting wafers in the microwave for 60 seconds or in a double broiler. Stir until melted.
  • Dip. Remove the peanut butter balls from freezer and dip them one by one in the chocolate. Make sure they are evenly coated. I like to use a fork to dip them in and then tap the fork on the side of the bowl to remove any excess chocolate.
  • Chill. Place the dipped chocolate balls back on the parchment paper. Top with sea salt, or other toppings if desired. Place in the refrigerator for 10 minutes to allow to harden. Best stored in the refrigerator.

Last step: Please leave a comment and rating after you make the recipe.

Notes

This recipes makes about 24-36 balls depending on the size. They are the perfect bite size treat.
Storing & freezing: They will stay fresh in the fridge in an airtight container for about 1 week. To freeze, place them on a baking sheet and freeze for about 30 minutes, or until hard. Then place in a freezer container and store for up to 2 months.
For variation: Skip dipping them in chocolate and roll them in crushed nuts, mini chocolate chips, powder sugar, coconut or sprinkles. Or dip in white chocolate.

Nutrition

Calories: 114kcal, Carbohydrates: 11g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 31mg, Potassium: 76mg, Fiber: 1g, Sugar: 10g, Vitamin A: 50IU, Calcium: 7mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can you use chocolate chips for dipping?

You can use semi-sweet chocolate chips, although you won’t get the smooth finish like you would with the chocolate melting wafers.

How to store chocolate peanut butter balls?

They will stay fresh in the fridge in an airtight container for about 1 week.

Do they need to be refrigerated?

Yes, I recommend keeping them in the fridge so they don’t soften. They store great in the freezer as well.

Can you freeze them?

Yes! I’d recommend flash freezing them first so that they don’t stick together. Place them on a baking sheet and freeze for about 30 minutes, or until hard. Then place in a freezer container and store for up to 2 months.

Why did they turn too soft?

If the filling is too soft, try adding a little more powdered sugar. You can also try refrigerating it before rolling.