Peanut Butter Balls

Chocolate coated peanut butter balls on a white serving tray
Prep Time
1h 25 min
24 balls

Peanut butter and chocolate are a perfect pairing–and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.



cup confectioners' sugar
cup creamy peanut butter (see Cook's Note)
Tbsp unsalted butter, at room temperature
tsp pure vanilla extract
tsp kosher salt
oz bittersweet chocolate, roughly chopped



1 hour 25 minutes includes chilling time

Step 1

Beat the confectioners’ sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.

Step 2

Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.

Step 3

Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

Step 4

Cook’s Note: We tested these with both regular and natural peanut butter. Either variety will work, but the regular peanut butter lends a creamier consistency that we prefer.

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