| Prep | 40 minutes |
| Chill | About 1 hour, in two short stages |
| Cook | 5 minutes, to melt the chocolate |
| Total | About 1 hour 45 minutes |
| Makes | About 48 balls |
| Equipment | Mixer, 2 parchment-lined baking sheets, toothpicks, small deep bowl |
No oven, five main ingredients and a bowl of melted chocolate: peanut butter balls are the easiest treat on any holiday cookie tray. The filling is creamy peanut butter beaten with butter and powdered sugar until it tastes like the inside of a peanut butter cup. Roll it, chill it, dip it in chocolate, and you are done.
Leave a small round of peanut butter showing on top and they become buckeyes, the Ohio favorite named after the glossy brown seed of the Ohio buckeye tree. Coat them all the way and they are classic chocolate peanut butter balls. The recipe is the same either way.
Ingredients
For the peanut butter centers
- 1 ½ cups creamy peanut butter – a regular, stabilized brand; natural peanut butter separates and makes the filling oily.
- ½ cup unsalted butter, softened – makes the filling smooth and firm once chilled.
- ½ teaspoon vanilla extract
- ¼ teaspoon salt – balances the sweetness.
- 4 cups powdered sugar – add it gradually; it is what makes the filling firm enough to roll.
For the chocolate coating
- 3 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening – thins the chocolate so it coats smoothly.
How to Make Them
1. Make the filling
Beat the peanut butter, butter, vanilla and salt until smooth. Add the powdered sugar one cup at a time, mixing on low. The mixture should be thick, like soft play dough, and hold together when pressed.
2. Chill the filling – 30 minutes
Cover the bowl and refrigerate. The filling should feel firm and no longer sticky when you pinch it.
3. Roll the balls – then chill 30 minutes
Roll the filling into 1-inch balls and place them on a parchment-lined sheet. Push a toothpick into the top of each, then chill again. The balls should be cold and firm enough to hold their shape on the toothpick.
4. Melt the chocolate – about 5 minutes
Melt the chocolate chips with the coconut oil in the microwave at half power, stirring every 30 seconds, until almost melted, then stir until smooth. Pour it into a small, deep bowl. The chocolate should be glossy and flow off the spoon in a thick ribbon.
5. Dip
Holding the toothpick, dip each ball into the chocolate, leaving a small circle of peanut butter uncovered for buckeyes, or covering it completely. Let the excess drip off, then return it to the sheet. The coating should be thin and even, with no bare patches on the sides.
6. Set and finish
Chill until the chocolate is firm, then pull out the toothpicks and smooth the holes with a fingertip. The chocolate should snap lightly and no longer feel tacky.
Choosing the Chocolate
Any chocolate can coat these, but each one behaves a little differently.
| Chocolate | How it behaves | Tip |
|---|---|---|
| Semi-sweet chips | Easy to find; thick when melted | Add the coconut oil or shortening so it coats thinly |
| Chopped semi-sweet bar | Melts smoother than chips | Use about 1 teaspoon oil per 8 oz |
| Milk chocolate | Sweeter; softer once set | Keep the balls in the fridge until serving |
| Dark chocolate | Less sweet; balances the filling | Melt gently; it scorches more easily |
| Candy melts | Sets very firm and shiny | Good for colored holiday versions |
What Makes the Difference
- Very cold balls, warm chocolate. Cold filling holds onto the toothpick and sets the coating quickly.
- Do not overheat the chocolate. Melt it in short bursts and let residual heat finish the job, or it turns thick and grainy.
- Work in batches. Keep half the balls in the fridge while you dip the rest, so they stay firm.
- Want a lighter snack? Rolled bites without the chocolate shell, like pumpkin spice protein balls, use the same chilling trick.
- A deep bowl. It is much easier to coat a ball evenly in a narrow, deep pool of chocolate than in a wide shallow one.
Getting the Texture Right
The filling should feel like soft modeling dough: firm enough to roll without sticking to your hands, soft enough that it does not crack at the edges. Peanut butter brands vary in how thick and oily they are, so the amount of powdered sugar is a guide rather than an exact number.
Add the last cup of sugar a little at a time and stop when the mixture holds together in a ball when you squeeze it. If it turns crumbly, work in a tablespoon of softened butter or peanut butter. If it is still sticky after chilling, add a few more tablespoons of sugar.
Temperature matters as much as the recipe. In a warm kitchen, the filling softens within minutes of leaving the fridge. Roll the balls quickly, with cool, dry hands, and return the sheet to the fridge if they start to lose their round shape.
Packing Them as Gifts
Peanut butter balls travel well once the chocolate is fully set. Place them in mini paper cups, so they do not touch, and pack them in a sturdy tin or box in a single layer or with parchment between layers. Keep the box cool, and tell the recipient to refrigerate them if they will not be eaten within a day or two.
Storing Them
Keep the peanut butter balls in a covered container in the refrigerator for up to a week, with parchment between layers. They freeze well for longer storage; thaw them in the fridge the day before serving. Serve them chilled or at cool room temperature.
They are a natural fit for a holiday dessert table next to cranberry pistachio bark and homemade fruit gummies.
Frequently Asked Questions
What is the difference between peanut butter balls and buckeyes?
The filling is the same. Buckeyes are dipped so a small circle of peanut butter stays visible on top, like the nut they are named after. Peanut butter balls are usually coated completely.
Why is my filling too soft to roll?
It needs more powdered sugar or more time in the fridge. Add sugar a few tablespoons at a time until it holds together, then chill again.
Why did my chocolate get thick and lumpy?
It was overheated or touched by a drop of water. Melt it gently in short bursts and keep everything dry.
Can I turn the filling into a pie?
The same peanut butter and chocolate pairing makes a no-bake chocolate peanut butter pie, with no rolling or dipping.
Can I use crunchy peanut butter?
Yes. The centers will be a little harder to roll smoothly, but the flavor and method stay the same.
Why did the chocolate crack after dipping?
The centers were probably too cold, straight from the freezer. As they warm up, the filling expands slightly and cracks the shell. Chill the balls in the fridge rather than the freezer before dipping.
Do peanut butter balls need to be refrigerated?
It is best. The butter and peanut butter in the filling soften at room temperature, and the chocolate can turn tacky. They are fine on a dessert table for a few hours, then back in the fridge.
How far ahead can I make them for the holidays?
Up to a week in the fridge, or longer in the freezer. Many people make them first, before the baking starts, since they need no oven at all.
Peanut Butter Balls
Ingredients
Method
- Beat the peanut butter, butter, vanilla and salt until smooth. Add the powdered sugar one cup at a time on low speed.
- Cover and chill the filling for 30 minutes.
- Roll into 1-inch balls on a parchment-lined sheet, insert a toothpick in each and chill 30 minutes.
- Melt the chocolate chips with the coconut oil in the microwave at half power, stirring every 30 seconds, until smooth.
- Dip each ball, leaving a small circle uncovered for buckeyes or coating completely. Let the excess drip off and return to the sheet.
- Chill until the chocolate is firm, remove the toothpicks and smooth the holes.
Notes
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