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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Description

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.


Ingredients

  • 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

Instructions

  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.

Notes

  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

73 Comments

  1. Luretta Deschner says:

    Sally your blog is one of my favorites, I love all of your recipes. However I have been making these for about 30 years with a recipe from my mother-in-law. I have found it to be the best. She added Rice Krispies and used Jiff chunky peanut butter. They are outstanding and we are known for them. Just thought you might want to try!

  2. Hi Sally. Planning on making these to add to my Christmas cookie trays. Can I use canola oil instead of vegetable?

    1. Hi Mary, I hope these are a hit. Yes, you can use canola oil to help thin the chocolate instead of vegetable oil.

  3. I love this recipe. My personal modification is taking a cup of pretzel stick, coarsely grinding them in the food processor, then adding to the peanut butter batter. In essence, making peanut butter, pretzel, chocolate balls. I also reserve some finely ground pretzel “dust” to sprinkle on top once they are coated with chocolate.

  4. I don’t quite have enough semi-sweet chocolate, I’m approximately three tablespoons short. Can I use unsweetened chocolate for those three tablespoons? This recipe is absolutely delicious, but I’m missing the chocolate and I’d really like to make this as a Christmas present for someone.

  5. I really love this recipe but I have a question, can I use three ounces of unsweetened chocolate for the last part, I am three ounces short with the semi sweet chocolate, and I need to give them as a Christmas present to someone tomorrow, thanks , and I ADORE your blog!

    1. Hi Emma! Thank you so much. Using 3 ounces of unsweetened chocolate with 9 ounces of semi-sweet should be just fine. It will be a nice dark chocolate on the peanut butter balls. (Hope I’m understanding your question clearly.)

      1. Yep, that is what my question was, thanks for responding so fast!

      2. I made them with the three ounces of unsweetened chocolate instead of the semi sweet chocolate, my ENTIRE family LOVED them. We thought they tasted even better with the unsweetened chocolate! Thx so much!

  6. Bonita Matthews says:

    My husband made these today and even though he chilled them, once out of the fridge they are super soft. Any suggestions?

  7. My family loves these peanut butter truffles. Tip: I wear the medical style gloves on my hands to roll the mixture into balls and there is no sticking!

  8. Jennie wallace says:

    I can’t wait to try making these, thank you so much, the Video was very helpful

  9. I added a little more peanut butter, and just a little almond milk to pull the filling together – much easier to roll! Thanks for sharing your recipe!

  10. Absolutely fabulous. Makes a great gift for someone special.

  11. Jennifer Patzer says:

    So happy I used this recipe! They turned out great and I’ll be making them every Christmas now.

  12. Maybe it’s just my taste but I thought it was much too sweet and needs more peanut taste, I used Jif creamy peanut butter and Ghiradelli dark wafer chocolate. Even the color of the filling is way too pale. I am always pleased with sally’s recipes so I tried this one but this recipe was way off for me. Too much sugar.

    1. Hi Dolly, thank you for trying this recipe. Something that can work– if you ever try them again– is replacing some confectioners’ sugar with graham cracker crumbs. They’re sweet, of course, but not as sweet as sugar. They will help the filling hold shape, too.

  13. These were AH-MAZING!!! I quadrupled the recipe since I was making lots of different goodies at Christmas for 14 coworkers and friends. EVERY SINGLE PERSON raved about these peanut butter balls. Several asked me for the recipe (I copied the link and sent it to them).
    Thanks for a winner! I’ll be making these every year from now on. 🙂

  14. Hi Sally, I have made this recipe numerous times and these are delicious. Was wondering if I don’t have time to dip, can I freeze on a baking sheet, then put in a ziploc bag in freezer to dip later? If so, how long would I need to thaw? I know they can’t be too cold when dipped or it will cause problems. Thsnks.

    1. Trina @ Sally's Baking Addiction says:

      Hi Becky, we haven’t tested this method but don’t see why it wouldn’t work. Thaw the frozen balls in the fridge overnight before dipping.

  15. Thanks for your reply. I will try this method!

  16. While I was making the peanut butter part i noticed it was getting really sweet. So I only put 1 3/4 cups of powdered sugar, and for the texture and the flavor i added around 4-5tbs of peanut butter powder. It was great!

  17. I followed the recipe exactly, and it turned out perfect. The perfect consistency to roll into a ball. If others have had trouble With it being too creamy perhaps they are using oily peanut butter. I used creamy Skippy.

  18. are you able too substitute coconut oil for butter ?

    1. Trina @ Sally's Baking Addiction says:

      Hi there! While solid coconut oil could be an adequate substitution, I fear it would have an overpowering flavor in these peanut butter balls. Let us know if you give it a try!

  19. I made these for our daughters wedding which will be in May. I am just hoping that they are not all eaten before the big day! They are very good, and I found them easy to make, dip, and are even better after standing overnight. Thanks for a great recipe.

    1. They did not make it to the wedding, but were very much enjoyed by the fortunate ones who did get them!

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×