Peanut Butter Balls (Truffles)

These shockingly easy peanut butter balls require just 5 ingredients in the filling. Follow all my success tips for dipping into chocolate and use the video tutorial as your guide. These candies are as soft as chocolate truffles and as irresistible as peanut butter cups!

peanut butter balls

I’ve been making these peanut butter balls for years. I actually have two variations– I published peanut butter M&Ms truffles a few years ago and buckeyes in Sally’s Candy Addiction. Buckeyes are a common treat in Ohio. They’re like peanut butter balls but only partially dipped in chocolate so they resemble nuts from a buckeye tree. My friend, Marie, lives in Cleveland and introduced me to them 15 years ago. The BEST!

Today we’re completely enrobing the soft and creamy peanut butter filling inside rich chocolate. Obviously the combination of peanut butter and chocolate is enough to convince you and obviously this is exactly what you need to make next. It’s always nice to have an easy no bake treat (that literally everyone will hoard) on your holiday cookie tray.

Honestly the Best Peanut Butter Balls (Truffles!)

And here’s why:

  • Soft + creamy
  • Easy with no baking involved
  • Pure peanut butter cup flavor
  • Only 6 simple ingredients
  • Freeze beautifully

Go ahead and double this recipe. It’s scary how quickly 32 PB balls disappear. Ahh!

chocolate covered peanut butter balls

Peanut Butter Balls Video Tutorial

Ingredients in Peanut Butter Balls

  1. Butter: You can use salted or unsalted butter. No need to adjust the added salt in the recipe– I promise these won’t be too salty even if you use salted butter.
  2. Peanut Butter: Peanut butter is the main ingredient. For best texture, use processed creamy peanut butter such as Jif or Skippy– what I recommend for peanut butter blossoms and peanut butter cup tart, too. I do not recommend natural style peanut butter for this recipe because the filling will be too dry and crumbly.
  3. Vanilla Extract: Vanilla adds luxurious flavor. Of course!
  4. Salt: Salt offsets the sweetness.
  5. Confectioners’ Sugar: Confectioners’ (powdered) sugar binds everything together and adds sweetness. Without this powdery sugar, the peanut butter filling would be liquid.
  6. Chocolate: Use pure baking chocolate or chocolate melting wafers. (I love the Ghirardelli brand melting wafers!) Do not use chocolate chips because they do not melt properly. Pure chocolate is sold in 4 ounce bars in the baking aisle. I usually use semi-sweet, but milk chocolate, bittersweet chocolate, or even white chocolate work too.

Think of these no bake candies as peanut butter bars in truffle form. My peanut butter bars have a bit more substance from the graham cracker crumbs. These peanut butter balls, on the other hand, have a purely creamy peanut butter filling. (And they’re even more wildly delicious than they sound, I swear.)

peanut butter balls with sprinkles

How to Make Peanut Butter Balls

  1. Beat the filling ingredients together. The filling will be crumbly and look dry, but I promise it will come together with your hands as you roll the balls.
  2. Roll into balls. Use a Tablespoon scoop to measure 1 scant Tablespoon each. Roll into balls with your hands.
  3. Chill the rolled balls for 1 hour in the refrigerator. Freezing them works too, but frozen peanut butter balls are difficult to coat in chocolate because the chocolate will slide off or crack. No shortcuts here, just refrigerate for 1 hour or up to 1 day.
  4. Dip in chocolate. All my success tips below!
  5. Let chocolate set. Refrigerate the dipped truffles for 30 minutes or until chocolate has completely set.

These peanut butter balls keep well for up to 2 weeks in the refrigerator, but that’s honestly a joke. There’s no possible way they will last that long! To freeze the peanut butter balls, let the chocolate set, then arrange in a freezer-friendly container in layers between parchment paper. Freeze the candies for up to 3 months.

peanut butter balls without chocolate coating

chocolate before melting and melted chocolate

dipping peanut butter balls in chocolate

Dipping Peanut Butter Balls in Chocolate

If you follow my recommendation and use pure baking chocolate or chocolate melting wafers, dipping peanut butter balls in chocolate is a breeze. Whenever I dip chocolate truffles or peanut butter balls, I always use this spiral dipping tool. Place the peanut butter ball in the chocolate and lift it out with the dipping tool. Quickly flip it upside down on the lined baking sheet. You can see how I do this in the video above.

If you don’t have a dipping tool, use a fork to lift the dipped ball out of the chocolate and use a toothpick (or another fork) to slide the ball off the fork onto the lined baking sheet.

Chocolate Dipping Troubleshooting

  • Chocolate is too thick: 1 teaspoon of vegetable oil thins out the chocolate so it’s the best consistency for dipping. If you find your chocolate is still too thick, add a little more vegetable oil. Coconut oil works too, but I recommend vegetable oil.
  • Chocolate isn’t smooth: It’s too thick. You want thinned out chocolate. See above.
  • Chocolate is hardening before I’m finished: This is an easy fix! First, make sure you are working quickly. Second, keep the chocolate fluid by re-heating in the microwave for 10 seconds or use a double boiler. If you don’t have a double boiler, spoon the chocolate into a glass bowl set over a pot of simmering water. This keeps the chocolate slightly warm. Don’t let the water touch the bottom of the bowl.
  • Peanut butter filling is sticking: If the peanut butter filling is sticking to the dipping tool or fork, it’s actually too cold. Let the peanut butter balls sit for a few minutes at room temperature. The chocolate could also be too hot. Let it sit for a few minutes to slightly cool down, then try again.

peanut butter balls truffles

peanut butter balls

Wait until you taste them straight out of the refrigerator. Have you ever had a cold Reese’s peanut butter cup? It’s like that, but better.

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peanut butter balls

Peanut Butter Balls (Truffles)

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 32 truffles
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American


Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.


  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 3/4 cup (185g) creamy peanut butter (not natural style)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (360g) confectioners’ sugar
  • three 4-ounce semi-sweet chocolate bars (339g), coarsely chopped*
  • 1 teaspoon vegetable oil
  • optional: sprinkles


  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners’ sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don’t worry, the warmth of your hands will bring it together.)
  3. Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
  4. Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  5. Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
  6. Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
  7. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.


  1. Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped peanut butter balls can be chilled in the refrigerator for up to 1 day prior to coating. The coated peanut butter balls can be frozen. Freeze the coated candies for up to 3 months. Thaw overnight in the refrigerator.
  2. Peanut Butter: While it’s great for cooking and eating, natural style peanut butter isn’t ideal for peanut butter balls. The filling will be too dry and crumbly. I do not recommend crunchy style peanut butter for that same reason. It’s too thick and the filling will be too crumbly.
  3. Chocolate: For the best looking and tasting peanut butter balls, use 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need about 3 four ounce bars for this recipe, 12 ounces total. You can use semi-sweet chocolate, milk chocolate, bittersweet chocolate, or white chocolate. Candy melts, chocolate dipping wafers (such as Ghirardelli brand) or almond bark work too. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the correct consistency for coating.
  4. Coating/Melting Chocolate: See all my troubleshooting tips in the post.
  5. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated and due to the fresh ingredients in the filling, these candies must be refrigerated.

Keywords: chocolate, peanut butter cup, candy, no bake dessert


  1. Hi Sally! I was just wondering… could you use any type of chocolate with these truffle balls? What would you recommend?

    1. Hi Sophie, Use pure baking chocolate or chocolate melting wafers. (I love the Ghirardelli brand melting wafers!) Do not use chocolate chips because they do not melt properly.

      1. Hi Sally, can these be shipped and what should I use to cover them. Thanks. They look yummy

      2. can u use homemade chocolate?

    2. Hello Sally,
      I just made the batter but it’s very creamy I can’t roll it at all, what should I do? Thank you

  2. Hi can these peanut butter balls be mailed? And if so what is the best way to prepare (wrapping etc)

    1. I don’t recommend mailing these unless you can mail them in a cold pack. They are really only good at room temperature for 2 days, and if the package gets warm the chocolate coating will melt.

  3. What do I do if I accidentally added too much powdered sugar?

  4. Do you think these would work with plant based butter stick? I have one dairy-free kid and would love to make these work for him!

    1. I can’t see why not!

  5. Good consistency. But, entirely too sweet and lacking in peanut flavor. If I make again, will experiment with increasing butter to 10tbsp, increasing peanut butter to 1c, and decreasing powdered sugar to 2c.

    1. I have a similar recipe and to cut down on the sweetness, i use 1/2 pwd sugar and 1/2 pwd milk. It adds the dryness needed but also adds a better saltiness that is more similar to reese’s. We love them! We also add crushed graham crackers for some added texture. Leave out the salt if using the pwd milk.
      So my recipe calls for 2 sticks butter, melted. 2 C pnut butter, 5 graham cracker sheets, crushed finely, 2 1/2 C pwd sugar, 2 1/2 C pwd milk. That’s it!

    2. I agree completely. I wish I would have read your review before. I will try with 2 cups powdered sugar and 1 cup pb.

  6. I made these today and the whole family loved them!

  7. Love it!
    Just made these & my family loved the truffles!
    They’re perfect!
    Thanks Sally!

  8. Sally. It’s me again asking about if this recipe could be used to make peanut butter pumpkin candies for my daughter. I’ve rethought my plan after reading about your buttercream eggs. What if I push the peanut butter mixture into the molds, let that set in the fridge for 1 hr and then pop them out of the silicone mold to dip them in chocolate? Pumpkins in May I know is a silly thing, but we’re in quarantine. Why not?

    1. Hi Ashley, I’m unsure how to incorporate pumpkin into this recipe (unless you are only referring to the shape of the molds!) but you can use this peanut butter filling in candy molds. Usually you fill/coat the molds with melted chocolate, then add the filling, then more melted chocolate on top but dipping the molded peanut butter filling into chocolate after it sets shouldn’t be a problem.

      1. Definitely referring to the shape of the molds. Sorry I wasn’t clear. Thank you for your help with this!

  9. Thank you for this recipe! I made these truffles with some modifications (because of the ingredients I have right now) and also added some salted caramel to the filling and they came out really creamy! I agree with your comment about them tasting like a Reese’s, but better 🙂 thank you!

  10. amazing recipe!

  11. These were really fun and easy to make!
    I love this recipe and am saving it for future uses.
    They’re really, REALLY good!
    No matter what chocolate and peanut butter you use, it will be great.

  12. Hi Sally!
    Do you think I could substitute Sunbutter for the peanut butter? I’m not sure what modifications I would need to make…


    1. Absolutely. Use the same amount.

  13. Hi Sally,
    My daughter is in her 25th week of pregnancy and has been told to control her intake of sugar. She fancies making peanut butter truffles but not with 2-3 cups of icing sugar. Could an artificial sweetener be used instead? My wife used to make them, including crushed corn flakes, but we have lost her recipe.
    I am contacting you from n.e. Scotland and my daughter is in Athens.


    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alan, We haven’t tested this recipe with a sugar substitute, but how about trying these Healthy Peanut Butter Chocolate Energy Bites? The oats may be similar to your old recipe with the crushed corn flakes. Let us know if you try them!

  14. Debbie Selouk says:

    Hi Sally,
    It’s my husband’s birthday on Thursday and we’re on lockdown so can’t celebrate!! He loves peanut butter cups so I want to make him some.
    Would you suggest this for the filling or the filling from your peanut butter bars?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Debbie, Did you see this Peanut Butter Cup Tart recipe that was just posted this week? There are directions in that post for making it into mini tarts! You could definitely use this truffle filling or the tart filling to fill your own chocolate cups too.

      1. Debbie Selouk says:

        Thanks Stephanie, perfect timing!!

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