These easy-to-make chocolate peanut butter balls are a delicious and addictive no-bake treat! A creamy peanut butter filling inside a chocolate coating makes an irresistible dessert.
These bite-sized bursts of chocolate give you all the goodness of Reese’s peanut butter cup you can make at home. Kids love these and enjoy rolling them, dipping them in chocolate, and, of course, eating them.
These peanut butter balls are super easy to make and delicious. This homemade candy also makes a simple food gift for the holidays.
For exact amounts needed see the recipe card below
- Peanut Butter – Make sure you use smooth and creamy peanut butter. This recipe won’t work with crunchy peanut butter or natural peanut butter. Pick a basic supermarket creamy peanut butter that doesn’t need to be stirred.
- Butter – Take the butter out of the refrigerator to let it soften.
- Powdered sugar – The confectioner’s sugar sweetens the balls and helps binds them together.
- Chocolate chips – The chocolate chips are melted to coat the balls. I used semi-sweet chocolate chips, but you can use white chocolate, dark chocolate, or anything else.
- Coconut oil – This helps keep the chocolate smooth.
🥣How to Make Chocolate Peanut Butter Balls
- Make the peanut butter mixture – In a medium bowl, combine the peanut butter, softened butter, and vanilla and beat the ingredients until they are creamy. Gradually stir in the powdered sugar and mix everything together.
- Shape the balls – Shape the batter into 1-inch balls and put them on a baking sheet with parchment paper or a silicone baking mat. Put the tray of peanut butter balls in the freezer for an hour.
- Melt the chocolate – Put the chocolate chips and coconut oil in a microwave-safe bowl. Heat it for 1 minute in the microwave and then stir to mix. Continue to heat for 15 seconds at a time, stirring after each heating, until the chocolate is almost completely melted.
- Dip in chocolate – Take 3-4 balls at a time from the freezer. Dip the balls into the melted chocolate to coat them thoroughly. You can use a chocolate dipping fork or two forks.
- Let the chocolate set – After dipping each ball shake off any excess chocolate and place them back on a baking sheet. Put the baking sheet in the refrigerator for at least 30 minutes to set the chocolate.
💭How to Store
These chocolate peanut butter balls will keep at room temperature for about 2 days. I usually keep them in the refrigerator, where they will keep for 2 weeks.
You can also freeze these in an airtight container for up to 3 months. This is good because this recipe makes a lot of little peanut butter balls!
If you want to make the little swirls of chocolate on top of the peanut butter balls, wait until they are set. Then melt more chocolate chips in a zippered bag and drizzle them over the balls in spirals.
My kids love these peanut butter balls even without the chocolate coating. They make these frequently because they are a quick dessert that uses simple ingredients we almost always have (peanut butter, powdered sugar, butter).
And if you aren’t coating them in chocolate, you can eat them in five minutes, making these a quick no-bake dessert. They also like to roll the peanut butter balls in shredded coconut!
Be sure to check out the step by step instructions
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Peanut Butter Balls
Peanut Butter Balls
- 1 ½ cups creamy peanut butter
- ½ cup unsalted butter (1 stick) softened
- ½ teaspoon vanilla extract
- 3 ½ cups powdered sugar
- 2 cup semi-sweet chocolate chips
- 2 tablespoons vegetable shortening or coconut oil
- Line your baking sheets with parchment paper or a silicone baking mat.
- Beat peanut butter, butter, and vanilla extract in a mixing bowl until creamy.1 ½ cups creamy peanut butter, ½ cup unsalted butter, ½ teaspoon vanilla extract
- Gradually add the powdered sugar until everything is well combined.3 ½ cups powdered sugar
- Shape the creamy mixture into 1-inch balls and place them on the prepared cookie sheet.
- Freeze the balls for 1 hour.
- In a microwave safe bowl, add chocolate chips and shortening.2 cup semi-sweet chocolate chips, 2 tablespoons vegetable shortening or coconut oil
- Heat for 1 minute, stir and continue heating for 10-15 seconds at a time, stirring after each heating. Stop just before all the chocolate is melted. Stir until the chocolate is completely melted.
- Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip.
- Dip the balls into the melted chocolate using two forks or a dipping fork. Shake off excess chocolate and place the coated balls on the baking sheet.
- Place the coated balls in the refrigerator to set for at least 30 minutes.
- Add melted chocolate to a zipper plastic bag or plastic squeeze bottle and drizzle chocolate over the ball to create the swirl on top of the peanut butter ball.
- Store these peanut butter balls in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. Or freeze for up to 3 months.
- Use a tablespoon or a cookie scoop to get nice round balls.
- Freezing the balls before coating the chocolate makes them hold together better and helps the chocolate stick smoothly.
- You can also melt the chocolate in a double boiler if you prefer.
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Nutrition facts are estimates.