Peanut Butter Balls
These Peanut Butter Balls are a riff on buckeyes, with a creamy peanut butter center coated in a dark chocolate shell.
If you like peanut butter cups, you’ll love these Peanut Butter Balls too.
These focus a lot more on the actual peanut butter filling, with just a thin coating of chocolate on the outside.
It’s a more creamy and peanut butter-centric experience.
You may think that these peanut butter balls are similar to buckeyes, and they are, but with some proportion changes.
I like buckeyes, but I’ve always found them to be a bit too sweet and fairly gritty in texture, because of all the cornstarch in the confectioner’s sugar.
These have much less confectioner’s sugar in them, which makes them a little trickier to work with, but only requires a little fridge time to firm the butter and peanut butter.
It’s worth it to have a peanut butter bite that’s not overly sweet, and also creamier in texture.
How to Make Peanut Butter Balls:
In a bowl, combine room temperature creamy peanut butter, confectioner’s sugar, vanilla extract, and butter:
Whip that together until you get a very fluffy mixture, that almost looks like peanut butter frosting:
Use a cookie scoop to portion out the peanut butter ball filling:
And dollop them directly onto a wax paper (or parchment paper) lined plate.
Because all of the ingredients are warm, they will be too loose to roll right now.
Refrigerate the peanut butter balls until they are firm enough to roll into a smoother shape:
Chill them further, then it’s time to coat them in chocolate.
I find the easiest way to do this is to place them on a sheet pan and spoon the chocolate over, letting the excess drip off:
You can retrieve the dripped chocolate below and use it again to pour, you just may need to pop it into the microwave for a few seconds to melt again.
Place the peanut butter balls into the fridge or freezer until the chocolate sets.
These Peanut Butter Bon Bons are very similar to this recipe, but use crispy rice cereal, if you want to try a different texture.
Can Peanut Butter Balls be Frozen? Yes, they freeze well for up to 2 months.
How to Store Peanut Butter Balls: I recommend keeping them in the fridge. They have butter in them, which should be refrigerated, plus they will soften too much at room temperature.
More Peanut Butter Desserts:
- Chocolate Peanut Butter Cupcakes
- Chocolate Peanut Butter Marshmallow Squares
- Peanut Butter Pie
- Peanut Butter Cookies
Peanut Butter Balls
Ingredients
- 3/4 cup peanut butter (I recommend creamy)
- 1 cup confectioner's sugar (4 ounces by weight)
- 1/2 tsp vanilla extract
- 1/4 cup butter softened
- 4 ounces dark chocolate chopped
- 1/2 tsp oil (olive, coconut, avocado, etc)
Instructions
- In a large bowl, whip together the peanut butter, confectioner's sugar, vanilla, and butter. It will be light and fluffy, like frosting.
- Use a cookie scoop to portion out the mixture onto a wax paper or parchment lined tray. The mixture will be very soft right now.
- Chill in the fridge for about 20-30 minutes, until cold enough to roll into a more spherical shape, then place back into the refrigerator or freezer for another 30 minutes, to chill completely.
- Melt the chocolate in a double boiler or in the microwave in 30-second intervals, then stir in the oil to thin the chocolate slightly.
- Place the peanut butter balls on a metal rack, and pour the melted chocolate over them, scooping up the fallen chocolate as needed to recoat. Because the peanut butter balls are cold, you'll notice that they will harden up the chocolate fairly quickly.
- Chill the chocolate peanut butter balls in the fridge for 10-15 minutes, to completely set the chocolate shell, then enjoy!
- Store leftovers in the fridge or freezer.
Nutrition
Post updated in November 2018. Originally published May 2011.
Those look amazing!
Being from Ohio, I can’t believe you’d never had Buckeyes before! They are delicious, but yours look even better 🙂
two of my favorites! I make variations of pb balls and bites all the time
PEANUT butter is the bomb diggedy!
I have TONS of regular Creamy Jif Peanut Butter, will this recipe still work with that kind?